Creamy Pork Chop Casserole

Swiss cheese, white wine, cream of chicken soup and herb seasoned stuffing are sprinkled on pork chops to make the best Creamy Pork Chop Casserole recipe.

Pork Chop Casserole Recipe

Boneless Pork chops with a creamy cheese and soup layer topped with seasoned bread crumbs and melted butter makes some of the easiest comfort food our family enjoys.

This casserole only takes a few minutes to put together and makes some wonderful comfort food the whole family can enjoy!

When another farming family in western Ohio shared this casserole recipe with me several years ago I knew it was a keeper. This is actually the best pork chop casserole recipe I’ve ever eaten. This casserole can be assembled in ten minutes and bakes in 45 minutes of less.

We love casseroles, from our Smoked Sausage and Cheesy Potato Casserole to Zucchini and Sausage Bake, pork certainly adds a great flavor to an easy family meal!

As a family that lives and works on a farm, we’re always looking for new recipes to use the products we raise. A few years ago a friend in Nebraska shared a family recipe for Pork Chop & Stuffing Casserole. It’s delicious, but homemade stuffing takes some time to make. I love how this recipe features a quick semi-homemade layer of dressing on top of the pork chops and cheese.

When is the Casserole Done?

When a digital meat thermometer is inserted in the center of pork chops and reads 145°F they are done cooking and safe to eat! However, the other ingredients in the casserole may not be done cooking.

1″ thick pork chops typically reach a safe internal temperature of 145°F around the 30-minute mark. The cheese may not be melted and the stuffing may not be browned, so I cook the casserole another 10 – 15 minutes.

As long as there is space in the baking dish, pork chops that are thicker than 1 inch can be used as they may still have a blush of pink after 45 minutes of baking. As always use a digital meat thermometer to check doneness and avoid drying out the pork chops.

I’ve shared in my Instant Pork Pork Chops how properly cooked pork is a BIG deal in our house. A blush of pink in the center of a pork chop is absolutely safe to eat. I really recommend investing in a digital meat thermometer to enable getting an accurate reading.

Can Leftover Pork Chops Be Used in This Casserole?

Leftover pork chops that have already been cooked would not work well in this casserole. Make a box of stove top stuffing and serve reheated pork chops with stuffing on the side as opposed to baked in a casserole.

Ingredients Needed

• Pork chops – Use raw chops at least 1 inch thick. Thicker chops stay juicy through the bake, while thin ones dry out.
• Swiss cheese – Mozzarella or another mild white cheese works too. We find white cheese pairs better with the wine than cheddar does.
• Cream of chicken soup – Cream of celery is a good substitute.
• White wine – We prefer a sweeter white, like a Riesling or Moscato. For an alcohol-free version, use white grape juice.
• Herb seasoned stuffing – We use Pepperidge Farm Herb Seasoned Classic Stuffing. The finer crumbs make a nicer crust on top than the cubed kind.
• Butter – Melted and drizzled over the stuffing so it bakes up golden and crisp.

How To Make a Pork Chop Casserole

1. Grease a baking dish and preheat oven to 350°F.
2. Arrange pork chops in the bottom of the dish and then cover with a layer of cheese.
3. Mix together cream of chicken soup and white wine or white grape juice. Pour over cheese layer.
4. Sprinkle the stuffing over top of the creamy layer. Then melt butter and pour as evenly as possible over the stuffing.
5. Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10 – 15 minutes until the stuffing is lightly browned on top. Serve warm and enjoy!

Tips for Making Pork Chop Casserole

• White wine can be substituted for white grape juice to make a pork chop casserole that does not use alcohol
• We tested this recipe with cream of chicken and cream of mushroom soup, we love mushrooms but found that we strongly prefer the smooth cream of chicken soup (1st choice) or cream of celery (2nd choice) flavors with the other ingredients in this dish
• Save money by purchasing a boneless pork loin and slicing the chops yourself
• Pork tenderloin or pork chops from the rib end (has more dark meat) will be more tender and can be used in this recipe
• French fried onions make also be sprinkled on top for an extra layer of crunchy flavor
• If regular pork chops aren’t available in the meat case sirloin chop or boneless country style ribs will also work in this recipe.

How to Make Easy Pork Chop Casserole

Lightly grease a square baking dish for a single recipe or a 9 x 13 baking dish for a double recipe.

Arrange pork chops in a single layer in the bottom of the baking dish. Season with salt and pepper if desired.

This recipe works best when almost all of the bottom of the pan is covered in pork chops.

Arrange slices of Swiss cheese evenly over pork chops. Some slices will overlap and that’s fine.

Stir together wine and cream of chicken soup and pour over cheese covered pork chops.

Sprinkle stuffing mix evenly over creamy layer.

Then melt butter and pour as evenly as possible over top of stuffing. Using a bowl or measuring cup with a spout can make pouring the butter easier.

When I end up with a little extra in the center I use a spoon to spread it out as evenly as possible.

Cover with aluminum foil and bake in a 350°F oven for 30 minutes. Remove foil and continue to bake for an additional 10 – 15 minutes until the stuffing browns on top.

Refrigerate leftovers. This casserole reheats well for up to 3 days, but tastes best within the first day or two after being baked.

Other Easy Meal Ideas with Pork

• Stuffed Pork Chops in Oven
• Barbecue Pork Quesadillas
• Mostaccioli Recipe
• Air Fryer Italian Sausage