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Creamy Pork Chop Casserole

This creamy pork chop casserole is comfort food at its best. Inspired by my Mama’s “cream schnitzel bake”, these tender pork chops are nestled in a creamy mushroom sauce. An easy dinner recipe that is sure to please the whole family – including those pesky picky eaters. 

Table of contents

Easy and delicious dinner recipe

  1. From scratch: No cream of mushroom soup is needed to create this stroganoff-inspired casserole dish.
  2. Quick and easy: This one-pot, fall-inspired casserole can be whipped up with 15 minutes of hands-on prep time with just a few pantry staples needed. Maximum flavor, minimal clean-up!
  3. Creamy goodness: If you love Alfredo sauce and mushrooms, this restaurant-worthy easy dinner recipe is a must-try!

Ingredients and substitutions

Ingredients needed to make a pork chop casserole.
  • Pork chops: Feel free to use bone-in pork chops instead of boneless pork chops, adjusting the cooking time as by about 10 minutes.
  • Wine: If you don’t have white wine, substitute with an equal amount of chicken broth.
  • Cream: Can’t find heavy cream? You can use sour cream thinned with a little milk for a slightly tangier result.


  • Pork chop potato casserole: Add a layer of thinly sliced potatoes (par-boiled) to the bottom of the casserole dish before layering on the pork chops.
  • Onion crunch: Sprinkle a layer of crispy French-fried onions on top of the casserole before baking for added texture and flavor.

Step by step

Steps 1-4 to make a pork chop casserole.
  1. Sauté the sliced onions.
  2. Add mushrooms, herbs, and garlic.
  3. Add cream to the pan.
  4. Nestle seared pork chops into the pan.


Pair this cheesy pork chop casserole with a variety of sides to create a complete meal. Here are some ideas:

  1. Mashed potatoes or hash browns, egg pasta, or white rice.
  2. Roasted vegetables like sweet potatoes, carrots, or pumpkin.
  3. Green vegetables such as broccoli, silverbeet, Brussels sprouts, and green beans.


How can I store leftover casserole?

Let the casserole cool completely, then transfer it to an airtight container or wrap it tightly in plastic wrap or aluminium foil once cooled. Store leftovers in the refrigerator for up to 3 days.

Can I freeze this casserole?

Yes! This casserole freezes well. Once it cools completely, transfer it to a freezer-safe container or bag. To reheat, thaw overnight in the refrigerator and bake in a preheated oven at 350°F (175°C) until heated through. Be aware that freezing and reheating may affect the texture of the creamy sauce slightly. Add extra stock if the sauce is too thick.

For more easy dinner ideas, check out the following recipes:

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Creamy pork chop on rice with beans on a cream plate.

Creamy Pork Chop Casserole

Caro Jensen
Tender pork chops in a creamy mushroom onion sauce. This comforting pork chop casserole is sure to become a family favorite!
5 from 1 vote
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner
Cuisine American
Servings 6 servings
Calories 436 kcal


  • 6 pork loin chops boneless
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 2 yellow onions medium-sized, sliced
  • 16 oz white button mushrooms sliced
  • 1/2 tsp dried sage
  • 1/2 tsp dried thyme
  • 1 garlic clove minced
  • 1/4 cup white wine or extra stock
  • 2 tbsp cornflour
  • 1/2 cup chicken stock
  • 3/4 cup heavy cream
  • 1/2 cup cheddar grated


  • Preheat oven to 350°F (180°C). Season pork chops with salt and pepper.
    6 pork loin chops, 1/2 tsp salt, 1/4 tsp ground black pepper
  • Heat olive oil in a large skillet over medium-high heat. Sear boneless chops until golden brown on both sides (about 1-2 minutes per side). Transfer the browned chops to a plate.
    1 tbsp olive oil
  • Add butter to the skillet and melt. Sauté onions for 3 minutes, until softened. Add mushrooms, dried herbs, and garlic, and cook for another 3 minutes.
    1 tbsp butter, 2 yellow onions, 16 oz white button mushrooms, 1/2 tsp dried sage, 1/2 tsp dried thyme, 1 garlic clove
  • Deglaze the pan with white wine, scraping up any browned bits. Gradually add the cornflour to the pan and stir. Pour in chicken broth and bring to a simmer until the sauce thickens slightly (about 5 minutes).
    1/4 cup white wine, 2 tbsp cornflour, 1/2 cup chicken stock
  • Stir in heavy cream and season to taste with salt and ground black pepper. Return the pork chops to the pan in a single layer and spoon the sauce over them.
    3/4 cup heavy cream
  • If your skillet isn't oven-proof, transfer everything to a greased casserole dish. Sprinkle with cheddar cheese and bake uncovered for 30 minutes, or until the pork chops are cooked through (internal temperature of 145°F).
    1/2 cup cheddar


Use an instant-read thermometer:  The most accurate way to ensure perfectly cooked pork chops is by using a meat thermometer. The internal temperature of the thickest part of the chop should reach 145°F for safe consumption.
Let it rest: After removing the casserole from the oven, let it rest for 5-10 minutes before serving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful bite.


Calories: 436kcalCarbohydrates: 10gProtein: 35gFat: 28gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 138mgSodium: 378mgPotassium: 859mgFiber: 1gSugar: 4gVitamin A: 601IUVitamin C: 5mgCalcium: 111mgIron: 1mg
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