Can I use bone-in pork chops for this casserole?

Yes, you can use bone-in pork chops; however, they may require additional baking time to cook through. Make sure to check for an internal temperature of 1456F for safe consumption.

Is it possible to use a lower fat dairy option instead of heavy cream?

You can substitute heavy cream with half-and-half or whole milk mixed with a bit of flour to thicken it, but the casserole may be less creamy and rich. Coconut milk is another thick, dairy-free alternative.

What can I add to make this recipe gluten-free?

Simply swap the regular Panko breadcrumbs with gluten-free breadcrumbs or use crushed gluten-free cereal flakes for the crunchy topping.

How do I prevent the casserole from becoming watery?

Careful draining of excess cream after simmering potatoes and onions and using a slotted spoon to transfer the solids helps control moisture. Also, covering the dish during the first baking phase keeps moisture balanced.

Pork Chop Potato Casserole Recipe: Creamy Family Favorite

Ingredients

Scale

6 boneless pork chops, 3/4-inch thick
3 large red potatoes, sliced 1/8-inch thick
1/2 yellow onion, thinly sliced
1/4 cup Panko breadcrumbs
3 tablespoons olive oil, divided
2 cups heavy cream
1 1/2 cups Gruyere or Swiss cheese, grated and divided
2 teaspoons fresh rosemary, finely chopped and divided
Kosher salt and freshly ground black pepper, to taste

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Instructions

1. Preheat the oven to 400°F and grease a 9×13-inch baking dish.
2. Mix Panko breadcrumbs with 1 tablespoon of olive oil and set aside.
3. In a large saucepan over medium-high heat, combine the onions, potatoes, and cream; season with salt and pepper. Simmer until the potatoes are just fork-tender, stirring occasionally.
4. Use a slotted spoon to transfer the potatoes and onions to the prepared baking dish. Sprinkle with 1 cup of cheese and half the rosemary.
5. Pour 1 cup of the cream from the saucepan over the potato mixture and discard the rest.
6. Pat pork chops dry with a paper towel. Drizzle with the remaining olive oil and season with salt, pepper, and the remaining rosemary, rubbing evenly.
7. Arrange the pork chops over the potato mixture, pressing them down lightly. Sprinkle with the remaining cheese and Panko breadcrumbs.
8. Cover tightly with aluminum foil and bake for 15 minutes. Remove the foil and bake for an additional 15 minutes until the cheese is browned and the breadcrumbs are crispy.

Last Step:

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Notes

🔪 Slice the potatoes thinly, about 1/8-inch thick, to ensure they cook through without falling apart. Using a mandolin slicer is recommended.
🔥 There’s no need to sear the pork chops first; they cook perfectly in the creamy sauce while baking.
🧀 Covering the casserole during the initial baking keeps the pork chops moist and tender, enhancing the dish with aromatic and nutty flavors.

Prep Time: 30 minutes
Simmering Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: American
Diet: Gluten-Free

Nutrition

Serving Size: 1 pork chop with potatoes
Calories: 510
Sugar: 3 g
Sodium: 490 mg
Fat: 35 g
Saturated Fat: 18 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 2 g
Protein: 30 g
Cholesterol: 100 mg