There are some meals that feel like a warm hug at the end of a long day. Creamy Pork Chops and Potatoes is one of those timeless comfort food recipes that brings back memories of Sunday suppers, cozy kitchen conversations, and the smell of something wonderful baking in the oven.

I made this recipe last night, and my husband went back for seconds… and then thirds! That alone told me this dish was worth sharing. With tender pork chops, buttery potatoes, and a creamy sauce that ties everything together, this is one of those easy pork chop recipes you’ll want to keep in your regular rotation.

The beauty of this recipe is not only in its flavor but also in its simplicity. With just a few pantry staples and some hearty ingredients, you can create a casserole that looks and tastes like it took all day—when in reality, the oven does most of the work for you.

Why This Dish Is Perfect for Seniors and Families

Life gets busy, and not everyone wants to spend hours in the kitchen. This creamy pork chops and potatoes recipe is wonderfully low-maintenance. Once you prepare the layers, the oven takes care of the rest. That means less time standing and stirring, and more time enjoying the aroma drifting through the house.

The dish is also budget-friendly, which is important for retirees or anyone trying to make their grocery dollars stretch. Pork chops and potatoes are affordable, yet they taste like something you’d order at a favorite homestyle restaurant.

And the best part? It’s a full meal baked in one pan. With protein, starch, and a creamy sauce that practically doubles as gravy, you won’t need to fuss with extra sides unless you want to add a green vegetable or a simple salad.

Ingredients You’ll Need

To make this rich and flavorful oven baked pork chop casserole, gather the following ingredients:

- 6–8 pork loin chops (boneless or bone-in, depending on your preference)
- 6 medium russet potatoes, peeled and sliced into thin rounds

- 2 cans (10 ounces each) of condensed cream of mushroom soup
- 1 can (12 ounces) of evaporated milk
- 3/4 cup water

- 3 tablespoons onion soup base (or one packet of Lipton onion soup mix)
- Salt and black pepper to taste
- Optional: crispy fried onions for extra crunch and flavor

Step-by-Step Instructions

Step 1: Preheat the Oven

Start by preheating your oven to 325°F. This lower, slower heat ensures the pork chops become fork-tender and the potatoes cook evenly in the creamy sauce.

Step 2: Prepare the Creamy Sauce

In a large mixing bowl, combine the cream of mushroom soup, evaporated milk, water, onion soup base, a pinch of salt, and some freshly ground black pepper. Stir until everything is blended into a smooth, rich sauce. This mixture will become the heart of the dish, infusing the pork chops and potatoes with flavor.

Step 3: Layer the Potatoes

Lightly grease a large casserole dish with butter or cooking spray. Spread the sliced potatoes evenly across the bottom to form a hearty base. Don’t worry if the layers overlap—that’s exactly what you want.

Step 4: Arrange the Pork Chops

Lay the pork chops directly over the potatoes. If you’re using bone-in chops, place them so the bones face outward for easier serving later.