Pork Chop Casserole


4 to 6 bone-in or boneless pork chops
salt and freshly ground black pepper, to taste
1 tablespoon olive oil
4 to 6 Russet potatoes, peeled and thinly sliced
1 large head cabbage, sliced
1 large onion, sliced
1 can cream of mushroom soup
1 can cream of chicken soup


Preheat oven to 350 degrees. Spray a large deep casserole with nonstick cooking spray.

Pat dry chops with paper towels. Season each with salt and black pepper. In a non-stick frying pan, warm olive oil over medium-high heat. Lay chops in pan in 1 layer and brown each side. When browned on both sides, take out of pan and lay on paper towels to drain.

Placed potatoes in prepared casserole making 1 to 2 layers. (Make sure to cover the bottom of the dish.) Cover with cabbage. Next layer with onions. Place chops on top of onions.

In a bowl, combine soups, then spread evenly on top of chops. Tightly cover casserole with aluminum foil. Bake for 1-½ to 2 hours. (Pork should read 160 degrees F on a meat thermometer.) When finished, let rest for at least 20 minutes before removing foil.


Makes 4 to 6 servings.

Preparation Time

20 Minutes

Reader Comments

Leave a Comment

Fantastic Comfort Food!!

I look at recipes as guidelines...a starting point, not necessarily to be followed exactly (unless were talking baking...)That said there are changes that can be made to make this a little healthier. In place of both canned soups I used homemade chicken stock(salt-free) in the pan that I browned the chops in, making a rue with 3 tbsp each butter and flour, added non-fat plain greek yogurt and mushrooms. Here I controlled the salt and fat content to a point. I love cabbage but found that one half head was more than plenty in a 9x13 pan. These chops were perfectly tender!! My picky eating husband and daughter even ate their veggies!!

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!