Ranch Pork Chop & Potato Casserole with Cheddar Gravy
Ranch Pork Chop & Potato Casserole with Cheddar Gravy – I am totally in love with this easy & delicious one dish recipe. You’ll make this one again & again! Try switching out half the potatoes for fresh green beans, it’s delicious too!
Ok, so first off – don’t let the long(ish) name of this recipe dissuade you from making it. I promise you it’s super easy & wonderfully flavorful.
Now, let me tell you how this fabulous recipe came to be.
First, I was planning on doing a spin on one of my favorite recipes, Cheesy Ranch Potatoes but turning it into a pork chop casserole type of dish. So, I start assembling my cast of ingredients but realize I’m out of cheese (how does one run out of cheese. That’s like running out of butter. It’s a tragedy). Obviously one of the prime ingredients in cheesy ranch anything is cheese. So, onto plan b – plan b being ‘let’s rampage the pantry & see what I can put together’. You know the times, you’ve done it to – that’s when your kids walk in & say ‘What ya cooking?’ and your response is ‘I don’t know yet‘.
While I didn’t have any cheese on hand, I did have some cheddar cheese soup in my pantry – which I always keep on hand for my slow cooker chili cheese dogs. And from there, the rest of this casserole came together.
I had my fingers crossed that the outcome would be delicious, because we all know how that goes when you’re grabbing a little bit of this & that and throwing it together. It can go either way.
The result? It. Was. Phenomenal. Phen-om-enal. So good that I had to break apart the syllables for you.
One bite in, and my family was raving & already requesting that I make it again. And, make it again I did because with a dish this yummy, it would be a travesty to not. Plus, I had to be a good food blogger & share my newfound recipe success with all of you. Sharing the recipe love, ya know? 😉
I posted a sneak peak of this casserole over on my Instagram account, so I know there’s several of you who’ve been waiting quite patiently for me to post this recipe. It’s definitely a good one too .
It’s delicious, great to feed a crowd, and easy on the budget too. That’s a winner in my book.
Here’s what you need – well minus the flour. I was making biscuits & forgot to remove it from the shot. Oops.
Add a little bit of butter to a hot skillet to melt. Season 4-6 pork chops with salt, pepper, & garlic powder. I used bone-in because they were on sale at my butcher, but you can use boneless too. I bet this would even be just as good with chicken breasts.
Sear the seasoned pork chops in the melted butter on medium high heat for a few minutes on each side, just til they’re nicely browned. Remove from the heat to a plate, & set aside to cool slightly before handling.
Once cool enough to handle, brush each side with ranch dressing & coat both sides with seasoned bread crumbs.
Slice up about 8 cups of potatoes into thin rounds. You can peel the ‘taters if you wanna – but I’m too lazy for that mess. I just washed them well, & cut them up into thin slices. I used red potatoes, but you can use russets too.
Spray a 9×13 casserole dish with nonstick cooking spray (or just grease it up with a little butter) & lay half of the potato slices in the bottom. Season with salt, pepper, & garlic powder – then drizzle on some Ranch dressing. Layer on the other half of sliced potatoes & repeat the seasoning process with more salt, pepper, & garlic powder finishing off with another drizzle of Ranch dressing on top.
Slice one large onion (I used a red onion, but yellow or sweet will work just as well) into thin slices and pile them on top of the sliced ranch-y potatoes. Season with a little more salt & pepper – and then top with little pieces of butter all over. I used about 2-3 tablespoons or so, but broke them into little pieces across the top to evenly distribute.
Meanwhile, let’s get this cheddar cheese gravy going. Pour 1 can of cheddar cheese soup into the same skillet that you seared the pork chops in. Pour 11/4 cups of milk into the skillet as well – and scrape the browned bits off of the bottom. Bring to a boil over medium heat, whisking occasionally.
Pour half of the cheddar cheese gravy over the potato/onion mixture in the casserole dish.
Place the breadcrumb & ranch coated pork chops over top. Then pour the remaining half of the cheddar cheese gravy over the pork chops.
Cover with aluminum foil to allow all the magic to happen. Bake at 350 degrees for 1 hour.
Remove the aluminum foil & bake for an additional 15 minutes.
Serve with chopped green onions if desired.
Ranch Pork Chop & Potato Casserole with Cheddar Gravy
- 4-6 pork chops bone-in or boneless, they both work
- 6-8 cups thinly sliced potatoes about 1/4" thick
- ranch dressing no measurements, use it based on your preference
- 1 large onion thinly sliced
- 1 can cheddar cheese soup
- 1 1/4 cups milk
- seasoned Italian bread crumbs
- 2-3 tablespoons of butter broken into small pieces - plus more to sear chops in
- garlic powder
- chopped green onions optional
- Preheat the oven to 400 degrees.
- Melt a couple tablespoon of butter in a hot skillet. Season the pork chops with salt, pepper, & garlic powder to taste. Sear the chops on each side for a couple of minutes until lightly browned. Remove the pork chops from the pan & set aside to cool slightly. Once cool enough to touch, brush each side with ranch dressing & coat both sides in seasoned bread crumbs.
- Pour the can of cheddar cheese soup & the milk into the pan you used to sear the chops. Whisk it together, & scrape the browned bits off of the bottom. Bring to a boil on medium heat, whisking occasionally.
- Place half of the potato slices into the bottom of a 9x13 casserole dish that you've sprayed with nonstick cooking spray. Season with salt, pepper, & garlic powder & drizzle some ranch dressing over top (between 1/4 cup & 1/2 cup). Layer the other half of sliced potatoes on top & repeat the salt, pepper, garlic powder, & ranch dressing. Lay the sliced onion over the ranched up potatoes. Season with a little more salt & pepper.
- Pour half of the cheddar gravy over the potatoes & onions. Top with the coated pork chops. Pour the other half of the cheddar gravy over top of the pork chops. Cover with aluminum foil.
- Bake, covered, at 400 degrees for 1 hour. Remove the foil, & bake uncovered for an additional 15 minutes.
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