Pork Chop Casserole


My mom always made this in the fall months when the weather turned colder. My family loves it. Very easy Sunday dinner.

Cook Time:
1 hrs 20 mins
Total Time:
1 hrs 20 mins
6 servings


  • 6 center-cut pork chops

  • 6 Yukon Gold potatoes, peeled and quartered

  • 2 onions, quartered

  • 1 pound baby carrots

  • 1 (1 ounce) package dry onion soup mix

  • salt and ground black pepper to taste

  • 1 (14 ounce) can beef broth


  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Put pork chops into a roasting pan. Arrange potatoes, onions, and carrots around the chops. Sprinkle onion soup mix over the chops and vegetables; season with salt and black pepper. Pour beef broth over the entire mixture.

  3. Place a cover on the roasting pan and bake in the preheated oven until the pork chops are no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Cook's Note:

Cook under broiler for the last 5 minutes for crunchier chops.

Nutrition Facts (per serving)

333 Calories
8g Fat
38g Carbs
28g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 333
% Daily Value *
Total Fat 8g 10%
Saturated Fat 3g 14%
Cholesterol 59mg 20%
Sodium 731mg 32%
Total Carbohydrate 38g 14%
Dietary Fiber 6g 20%
Total Sugars 7g
Protein 28g
Vitamin C 8mg 42%
Calcium 74mg 6%
Iron 2mg 10%
Potassium 664mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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