Cream of Mushroom Pork Chop Casserole: Weeknight Gold

You know that meal that makes everyone stop scrolling and start asking, “What is that?” This is it.

Cream of Mushroom Pork Chop Casserole is comfort-food royalty—crispy-edged, saucy, and absurdly satisfying without wrecking your evening.

Five minutes of prep, real ingredients, and a bubbling, golden payoff that tastes like you tried harder than you did.

This isn’t fancy. It’s just the kind of dinner people remember.

The Magic in This Recipe

This casserole nails the balance: tender pork chops, a velvety mushroom sauce, and a hearty base that actually fills people up. The cream of mushroom shortcuts the sauce without sacrificing flavor, while onion, garlic, and thyme give it backbone.

The rice or potatoes underneath soak up every drop of goodness—so nothing goes to waste. It’s the kind of dish that tastes like Sunday but works on a Tuesday.

Cream of Mushroom Pork Chop Casserole: Weeknight Gold

Recipe by Wendy CarterCourse: Dinner, Pork

Servings

6

servings

Prep time

10

minutes

Cooking time

1

hour 

Calories

300

kcal

Ingredients

• 6 bone-in pork chops (about 1-inch thick; 2.5–3 lbs total)

• 2 cans (10.5 oz each) condensed cream of mushroom soup

• 1 cup low-sodium chicken broth

• 1/2 cup sour cream (full-fat for best texture)

• 1 cup sliced mushrooms (cremini or button)

• 1 medium yellow onion, thinly sliced

• 3 cloves garlic, minced

• 1 cup long-grain white rice OR 1.5 lbs baby potatoes, halved

• 1 tsp dried thyme (or 2 tsp fresh, chopped)

• 1 tsp smoked paprika

• Salt and black pepper, to taste

• 2 tbsp olive oil or butter

• Fresh parsley, chopped (for garnish)

Step-by-Step Instructions

• Preheat and prep: Heat your oven to 375ºF (190ºC). Grease a 9×13-inch casserole dish. Pat pork chops dry and season both sides generously with salt, pepper, and smoked paprika.
• Brown the pork chops: In a large skillet over medium-high heat, add olive oil. Sear chops 2–3 minutes per side until nicely browned. Don’t cook through; we’re just building flavor. Move to a plate.
• Soften aromatics: In the same skillet, add onion and mushrooms with a pinch of salt. Cook 4–5 minutes until softened and lightly golden. Stir in garlic for 30 seconds. Remove from heat.
• Mix the sauce: In a bowl, whisk together cream of mushroom soup, chicken broth, sour cream, thyme, and a pinch of pepper. It should be pourable and silky.
• Choose your base: If using rice, scatter 1 cup uncooked rice evenly in the casserole dish. If using baby potatoes, spread them in a single layer, cut side down.
• Layer it up: Spoon half the mushroom-onion mixture over the rice or potatoes. Pour half the sauce over that. Nestle the pork chops on top. Cover with remaining mushroom-onion mixture and finish with the rest of the sauce. Make sure the rice or potatoes are mostly submerged in liquid for even cooking.
• Cover and bake: Cover tightly with foil. Bake for 40 minutes. Remove foil and bake another 10–15 minutes, until the sauce is bubbling, rice is tender (or potatoes are fork-tender), and pork reaches 145ºF at the thickest part.
• Rest and finish: Let the casserole rest 5–10 minutes to set. Sprinkle with chopped parsley. Optionally, add a light crack of black pepper for drama.
• Serve: Plate a pork chop with a scoop of the creamy base and extra sauce. Accept compliments like it’s your job.

Storage Made Simple

• Fridge: Store leftovers in an airtight container for up to 4 days.
• Reheat: Microwave, covered, in 30–45 second bursts, stirring the saucy base between rounds.
  

  Or reheat covered at 300°F for 15–20 minutes until warm.

• Freezer: Freeze tightly wrapped portions for up to 2 months. Thaw overnight in the fridge, then reheat gently. FYI, the sauce may thicken slightly—add a splash of broth if needed.

Nutritional Perks

• Protein-forward: Pork chops bring high-quality protein for muscle repair and satiety.
• Minerals that matter: Pork is a solid source of selenium, zinc, and B-vitamins, supporting metabolism and immune function.
• Smart comfort: Using broth and sour cream keeps the sauce luscious without relying solely on heavy cream.
• Mushroom boost: Mushrooms add fiber, umami, and antioxidants—sneaky nutrition hidden in flavor.

Nutrition Stats

Per serving (1 pork chop with creamy base), estimated:

• Calories: ~520
• Protein: ~39 g
• Carbohydrates: ~38 g (with rice) or ~30 g (with potatoes)
• Total Fat: ~21 g
• Saturated Fat: ~8 g
• Sodium: ~980 mg (varies by soup brand; choose low-sodium when possible)
• Fiber: ~2–3 g
• Sugar: ~4 g

These numbers are estimates based on standard products and may vary with substitutions and brands.

IMO, if you swap to low-sodium soup and broth, the flavor stays big and the sodium takes a reasonable dip.

Avoid These Mistakes

• Skipping the sear: Browning equals flavor. Pale chops = bland casserole. Two minutes per side is worth it.
• Dry pork: Overcooking leads to sawdust.
  

  Pull at 145°F and let rest; carryover heat finishes the job.

  
  
• Not enough liquid for rice: Rice needs moisture. If it looks dry before baking, add 1/4–1/2 cup extra broth.
• Under-seasoning: The sauce is rich; it needs salt, pepper, and thyme to pop. Taste the sauce before it goes in.
• Forgetting the foil: The covered phase traps steam and keeps things tender.
  

  Don’t skip it unless you enjoy crunchy rice.

  
  

Optional Substitutions

• Protein swap: Use boneless pork chops (thicker is better to avoid overcooking) or chicken thighs; adjust cook time as needed.
• Dairy tweaks: Greek yogurt can replace sour cream 1:1 for extra protein and tang.
• Gluten-free: Most cream of mushroom soups contain gluten; choose certified GF condensed soup and GF broth.
• Herb profile: Swap thyme for rosemary or Italian seasoning. Add a bay leaf to the sauce for depth (remove before serving).
• Veg-ups: Add 1 cup frozen peas or green beans in the last 10 minutes of baking. Spinach wilts nicely when stirred in after baking.
• Lower sodium: Use low-sodium broth and soup; finish with a squeeze of lemon and fresh herbs to brighten flavor.

FAQ

Can I make this ahead?

Yes.

Assemble up to the point of baking, cover, and refrigerate for up to 24 hours. Add 5–10 extra minutes to the covered bake time since it starts cold.

Do I need to cook the rice first?

Nope. The rice cooks in the sauce and broth while baking, soaking up tons of flavor.

Just make sure there’s enough liquid covering it.

Boneless or bone-in pork chops?

Bone-in chops stay juicier and have better flavor. Boneless works, but choose thicker cuts (at least 1 inch) and watch the temp closely.

Can I use brown rice?

You can, but it takes longer and more liquid. Use 1 cup brown rice with about 2 1/2 cups total liquid and extend baking by 20–25 minutes.

How do I prevent a curdled sauce?

Keep the oven at moderate heat and avoid boiling the sauce hard.

Sour cream is stable here, but gentle reheating is your friend if you’re warming leftovers.

What side dishes pair well?

A crisp green salad, roasted green beans, or steamed broccoli balance the richness. Garlic bread if you’re extra hungry—no judgments.

Can I make it without searing?

You can, but you lose depth. If skipping, add 1 teaspoon Worcestershire sauce and a pinch more smoked paprika to the sauce for a flavor boost.

Final Thoughts

This Cream of Mushroom Pork Chop Casserole is that rare combo: minimal effort, maximum payoff, and totally weeknight-proof.

It’s cozy without being fussy, indulgent without being over-the-top, and adaptable to whatever’s in your pantry. Save it, share it, and keep it in the rotation. Your future hungry self will thank you.