Pork Chop Casserole

How to Make Pork Chop Casserole

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1. Heat the oven to 190°C / 375°F (170°C / 340°F fan). Season the chops with salt and pepper. Sear in the oil for 3 minutes per side and set aside.

   Mark done Start 3 min timer

2. Melt the butter in the same pan and cook the mushrooms for 5 minutes. Stir in the flour, then add the milk gradually, whisking, and simmer for 3 minutes. Add the thyme.

   Mark done Start 5 min timer

3. Layer the potatoes and onion in a 3 litre baking dish and pour over the sauce. Set the chops on top.

   Mark done

4. Cover with foil and bake for 25 minutes. Remove the foil and bake for 15 minutes more, until the potatoes are tender and the chops are cooked through.

   Mark done Start 25 min timer

Notes for Getting It Right

• Slice the potatoes thinly and evenly so they cook through in the time the chops need.
• If the sauce splits in the oven, whisk it briefly before serving.
• Check the chops at 35 minutes in case your oven runs hot.

Common Substitutions & Variations

• Fresh herbs work in place of the dried thyme at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

What Goes With Pork Chop Casserole

• Green beans
• Apple sauce
• Steamed broccoli
• Crusty bread

Storing & Reheating Pork Chop Casserole

Keeps in the fridge for up to 3 days. Reheat covered at 180°C for 20 minutes. The potatoes soften on freezing, so it is best eaten fresh.

Pork Chop Casserole FAQ: Common Questions

Pork Chop Casserole Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.