Pork chop and potato casserole with cream of chicken soup

Mom’s Oven Pork Chops and Potatoes is a classic baked meat and potatoes dish that was served up many nights during our childhood.

This method of baking results in a fork-tender pork chop that the whole family will enjoy. Plus, it’s an economical option with only 4 ingredients (plus salt and pepper).

There are a few dishes that define our childhood. Cheesy Ham and Potato Casserole, Tuna Casserole, Salmon Patties, Oven Baked Pork Ribs, Beef Stew and this one pan pork chop and potato dish.  All of these were on regular rotation in our house, and each of these holds a special place in my heart.

Mom was the master of easy dinners, including this Smothered Pork Chop Scalloped Potato Casserole. With only 4 ingredients, it’s simple to throw together.

While it does take longer to cook, if you get this in the oven as soon as you get home for the evening, you’ll have plenty of time to unwind or help kids with homework while it’s cooking in the oven.

Smothered Pork Chop Scalloped Potato Casserole

Of all of the dishes listed above, this one was Mom’s go-to when she couldn’t think of anything else. Why, you might ask?

1. Mom always had some type of pork in the freezer since our Dad was a hog farmer. Sometimes she used pork chops and other times, it was pork steak.
2. She always kept a bag of potatoes in the house because they are cheap, and they can be stretched and stretched and stretched. Granny taught her this lesson when she was feeding 8 hungry kids.
3. Mom always always has some type of cream soup in the cabinet.  Mom’s oven pork chops and potatoes are delicious with cream of celery soup too! Cream of chicken soup works in a pinch too.
4. Everyone loves this meal. It’s hearty and warming and filling and homey.

How to Cook a Juicy, Tender Pork Chop in the Oven

There’s nothing worse than a dry, tough pork chop. So how do you cook a pork chop without drying it out? This method of cooking the pork chops in the oven at a lower temperature creates a fork tender pork chop.  Be sure to cover the casserole tightly with foil for the first hour of baking.

Mom always browned the chops first in oil. Browning meat does make a different as it adds another level of flavor to the meat. It isn’t 100 percent necessary, but it is well worth the effort.

Also, place the pork chops on the bottom of the dish with the potatoes on top. Cooking the pork chop on top can lead to a dry, tough chop.

How to Make One Pan Pork Chops and Potatoes:

1. Preheat oven and spray a baking dish with non-stick cooking spray.
2. Season both sides of pork chops with salt and pepper.
3. Heat vegetable oil in skillet over medium high heat. Once hot, brown both sides of pork.
4. In the prepared baking dish, layer pork chops, potatoes, salt and pepper and then cream soup.
5. Cover tightly with foil. Bake for 1 hour. Remove foil, and continue to bake until potatoes are fork tender, approximately 20 more minutes.
6. If desired, broil for 3-5 minutes.
7. Let sit for 10 minutes before serving.

For the full instructions for tender baked pork chops, scroll to the bottom of this post.

Notes About Baked Pork Chops and Potatoes:

• Adjust the quantities of ingredients based on the number of people who need to be fed.
  • If you need to make more pork chops, go for it.
  • Need to stretch it a bit?  Add more potatoes.
  • For my family of 2 adults and 3 small children, I often only make 3 pork chops and use only 1 can of cream of mushroom soup.
• I used pork chops for my casserole but Mom would also often use pork steak.
• You can use any thickness of pork chop; however you may need to cook a thicker chop just a bit longer. We like to use bone-in pork chops but you could use a boneless pork chop.
• The pork chops should have an internal temperature of at least 145 degrees F (some like to go to 155 degrees F) in the thickest part of the chop when you pull them out of the oven.
• Any kind of potato can be used. If you’re using a Russet or Idaho potato, you may want to peel it. I used Yukon gold which have a thinner skin so I don’t peel them.  Be sure to slice them thin.
• No cream of mushroom soup in the cabinet? WWMD – What Would Mom Do?  Mom would substitute a can of cream of celery or whatever cream soup you have on hand.
• Try to spread the cream soup to cover all the potatoes in this tender baked pork chop recipe.
• If you don’t have pork chops you can also make this using ham steaks as well. Check out our baled ham steak and potatoes recipe.
• Check out our Amazon Store for our favorite pantry essentials.

What goes with smothered pork chops?

This casserole literally has the meat and potatoes covered. A garden salad or easy vegetable side dish is perfect to balance out the heartiness of smothered pork chops. Here are ten simple vegetable side dishes to try.

1. Lemon Carrots 
2. Sweet and Sour Green Beans
3. Spicy Roasted Zucchini 
4. Roasted Acorn Squash
5. Creamed Peas and New Potatoes
6. Whole Roasted Carrots
7. Perfect Microwave Asparagus
8.  Sesame Broccoli
9. Air Fryer Cauliflower
10. Pan Roasted Summer Squash

Our Favorite Pork Chop Recipes

Our family loves pork chops and we have several great recipes on the blog and have some favorites from our blogging friends, like Cheesy Garlic and Brown Sugar Pork Chops and Crock Pot Angel Pork Chops.

Fancy Baked Pork Chops

Cranberry Pork Chops

Sour Cream Pork Chops

Mexican Style Crock Pot Pork Chops

Crock Pot French Onion Pork Chops and Rice

Italian Baked Pork Chops

Mom's Oven Pork Chops and Potatoes

Mom's Oven Pork Chops and Potatoes includes just six simple ingredients. This method of baking results in a fork-tender pork chop that the whole family will enjoy.

Prep Time15 mins

Cook Time1 hr 20 mins

Total Time1 hr 35 mins

Course: Casserole, Entree, Main Course

Cuisine: American

Keyword: Mom's Oven Pork Chops and Potatoes, one pan pork chops and potatoes, Oven Baked Pork Chops and Potatoes, smothered pork chop scalloped potato casserole, tender baked pork chops

Servings: 6

Calories: 419kcal

• 2 Tablespoons vegetable oil
• 4-6 pork chops (or pork steaks), seasoned with salt and pepper
• 4 cups potatoes, thinly sliced
• 2 (10.5) ounce cans cream of mushroom soup
• 1/8 teaspoon black pepper
• 1/2 teaspoon salt

• Preheat oven to 350 degrees F. Spray a baking dish with nonstick cooking spray.

• Season both sides of pork chops liberally with salt and pepper.

  

• Heat vegetable oil in large skillet over medium high heat.

• Brown both sides of pork chops. Move to prepared dish.

  

• Slice scrubbed potatoes and arrange over pork chops in baking dish.

  

• Season with 1/8 teaspoon pepper and 1/2 teaspoon salt.

  

• Spread mushroom soup over potatoes.

  

• Cover tightly with foil. Bake for 1 hour. Remove foil and continue to bake for 20 more minutes or until potatoes are fork tender.

  

• If desired, broil for 3-5 minutes. Let casserole sit for 10 minutes before serving.

  

• Adjust the quantities of ingredients based on the number of people who need to be fed. 
  • If you need to make more pork chops, go for it. 
  • Need to stretch it a bit?  Add more potatoes.
  • For my family of 2 adults and 3 small children, I only make 3 pork chops and use only 1 can of cream of mushroom soup.  
• I used pork chops for my casserole but Mom would also often use pork steak.
• Any kind of potato can be used. If you're using a Russet or Idaho potato, you may want to peel it. I used Yukon gold which have a thinner skin.  Be sure to slice them thin.
• No cream of mushroom soup in the cabinet? WWMD---- What Would Mom Do?  Mom would substitute a can of cream of celery or whatever cream soup you have on hand.
• Try to spread the cream soup to cover all the potatoes in this tender baked pork chop recipe. 
• We have some more pork chop recipes. Try our Fancy Baked Pork Chops, Cranberry Pork Chops and Crock Pot French Onion Pork Chops and Rice. 

Calories: 419kcal | Carbohydrates: 30g | Protein: 36g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 95mg | Sodium: 1004mg | Potassium: 1220mg | Fiber: 3g | Sugar: 1g | Vitamin C: 28mg | Calcium: 30mg | Iron: 2mg