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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
  • salt
  • pepper
  • 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.