Pork Chop Casserole

This is a “wonderful” comfort dish! Children LOVE it, and do NOT even know they are eating their veggies, unless you tell them. You will have very tender chops, that can be cut with a fork! Also, a great dish for any type of large function.


4-8 bone-in or boneless pork chops
6-10 Russet potatoes, peeled and sliced
1 large head cabbage, sliced
1-2 large onions, peeled and sliced
1 can cream of mushroom soup
1 can cream of chicken soup
Salt and Pepper to taste


Preheat oven to 350 degrees. Wash and pat dry chops with paper towels. Season each with a little Kosher/sea-salt/no-salt, and fresh ground pepper to taste.

In a non-stick frying pan, drizzle a little olive oil. On high heat when oil is rippling, lay each chop in pan, only browning each side! When browned on both sides, take out of pan and lay on paper towels to drain any fat or oil off.

In a large deep casserole dish, lightly spray with olive oil/Pam/or using butter, oil dish lightly for non-stick.
1. Lay your medium-thin sliced potatoes, 1-2 layers making sure to cover the bottom of the dish.
2. Cover with a layer or two of sliced cabbage.
3. Next layer add sliced onions.
4. On top of onions, lay “browned only” chops.
In a medium bowl, mix together cream of mushroom and cream of chicken soups, then spread evenly on top of your casserole. Making sure everything is covered.
Tightly cover the dish with the shiny side of the foil down. Place in preheated oven and cook 1-½-2 hours. When finished, let rest for at least 20 minutes before removing foil.

Cooking & Recipes


Can serve 4 to 12

Preparation Time: 

20 minutes

Start to Finish Time: 

2 to 2-1/2 hour

Preparation Method

Reader Comments

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I would agree this dish, in

I would agree this dish, in its original state, wouldn't qualify as 'healthy'. But a few minor changes would take it much closer and keep it just as yummy.
Rather than using 2 cans of condensed cream soups try using 1 can of condensed cream of mushroom or chicken which is low sodium and low calorie. Then substitute plain yogurt for the other can of soup. I personally would layer sliced fresh mushrooms along with the rest of your choice of vegetables, use the cream of chicken and reduce the amount of potatoes to a like amount of one of the other vegetables used. Just a very thin layer is all thats needed. Also use lean pork loin rather than the much fattier pork chops. Rather than adding salt I would sprinkle with Paprika. Even using the low sodium type canned creamed soup your already getting plenty enough salt in the casserole. Paprika is a wonderful salt substitute.

I could see this made using medium sliced lean pork loin, pre-cooked sliced layers of acorn squash in place of the potatoes, layered with sauteed apple and pear slices, raisins and a wonderful plain yogurt spiced with cinnamon and nutmeg to tie it all together. Which would take it mugh higher on the 'healthy' scale.

Please, let's be honest here.

Please, let's be honest here. While this may be delicious, it should never be considered "healthy". Pork, potatoes, 2 cans of commercial creamed soups, added oil/fats, added salt. Anyone want to guess what the carb, fat, sodium, and calorie count is for a serving?

I added carrots and 2 cans

I added carrots and 2 cans cream of mushroom soup instead of cream of chicken soup Yumm My grandson says I also made it with both of the soups and left out the cabbage and added frozen mixed veggies The grand-kids love it

"This is Truly A Wonderful

"This is Truly A Wonderful Recipe!" Children and Grand-Children LOVE IT! It is and can be VERY HEALTHY! It only takes a short time to prepare and then you just bake until ready to serve!