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Creamy Pork Chop Casserole

ByCaro Jensen Updated on
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This creamy pork chop casserole is comfort food at its best. Inspired by my Mama’s famous “cream schnitzel bake”, these oven baked pork chops are cooked in a creamy mushroom and onion sauce. An easy all-in-one dinner that is sure to please the whole family – including those picky eaters. 

Table of contents

Quick and easy oven baked pork chops

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

Ingredients and substitutions

See the recipe card for full information on ingredients and quantities.

Ingredients needed to make a pork chop casserole.
  • Pork chops: I use boneless pork chops for this recipe but bone-in chops will work too. You just have to extend the cooking time by 10-15 minutes.
  • Wine: If you don’t have white wine or prefer to cook without alcohol you can substitute it with an equal amount of chicken broth.
  • Cream: I use full-fat heavy cream but you can opt for a lighter option as well.
  • Mushrooms: White button or brown button mushrooms work well for this creamy casserole. Good substitutes include cremini which is the closest match, portobello mushrooms for a meatier option, or shiitake mushrooms for an earthy flavor.

How to make this pork chop casserole (step by step)

See the recipe card for full information on the method.

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.

Serving suggestions

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 ribbon pasta, or white rice.
  2. Roasted vegetables like sweet potatoes, carrots, or pumpkin.
  3. Green vegetables such as broccoli, sautéed silverbeet, Brussels sprouts, and green beans.

Storage tips

Let the casserole cool completely, transfer it to an airtight container, and store the leftovers in the refrigerator for up to 3 days.

To freeze the creamy casserole, cool it first and transfer it to a freezer-safe container. 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.

More comforting dinners

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

If you loved this Pork Chop Casserole Recipe or any other recipe on my website, please leave a 🌟 star rating below. Thank you!

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
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner
Cuisine American
Servings 6 servings
Calories 436 kcal

Ingredients
 
 

  • 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

Instructions
 

  • 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

Notes

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.

Nutrition

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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Caro Jensen

Hi, I'm Caro, a mum of three little ones on a mission to cook delicious food from scratch for my family. I post new quick and easy recipes here every week but you can also connect with me on any of the platforms below. I'd love to hear from you!

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5 from 1 vote