4-Ingredient Amish Pork Chop Casserole
A quiet staple of Midwestern farmhouse cooking, this “church-supper” classic delivers tender pork blanketed in a cozy, mushroom-gravy sauce with almost zero effort.
Ingredients
- 4 bone-in pork chops (approx. 1-inch thick)
- 1 (10.5-ounce) can condensed cream of mushroom soup
- 1 cup whole milk
- 1 (6-ounce) box seasoned stuffing mix (dry)
- Optional: Salt and black pepper for seasoning
Directions
- Prepare the Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish with cooking spray or oil.
- Season & Layer: Pat the pork chops dry with paper towels. Season both sides with salt and pepper if desired, and lay them in a single layer in the bottom of the dish.
- Mix the Sauce: In a medium bowl, whisk together the condensed cream of mushroom soup and the milk until smooth and pourable.
- Coat the Chops: Pour the soup mixture over the pork chops. Use a spatula to spread it evenly so every chop is completely covered and the sauce reaches the corners.
- Add Crunch: Sprinkle the dry seasoned stuffing mix evenly over the top. Gently pat the stuffing down so it adheres to the creamy layer.
- Covered Bake: Cover the dish tightly with aluminum foil. Bake for 35 minutes. This traps moisture to keep the pork tender and hydrate the stuffing.
- Crisp the Top: Carefully remove the foil and bake uncovered for another 15–20 minutes. The stuffing should be golden and the pork should reach an internal temperature of 145°F (63°C).
- Rest and Serve: Let the casserole rest for 5–10 minutes before serving. This allows the gravy to thicken. Spoon extra sauce and stuffing over each chop when plating.
How to Serve: Best enjoyed over fluffy mashed potatoes, buttered egg noodles, or white rice. Pair with steamed green beans or roasted Brussels sprouts to balance the richness.
Variations & Tips:
- Richness: Swap half the milk for heavy cream for a more decadent gravy.
- Boneless Chops: If using boneless, choose thick cuts and check for doneness 5 minutes earlier.
- Extra Texture: Drizzle 1 tbsp of melted butter over the stuffing before baking for a deeper golden brown.
- Veggie Boost: Tuck thinly sliced onions or mushrooms under the pork chops before adding the soup.
Leftovers: Reheat in a covered dish at 325°F. Add a splash of milk if the sauce has thickened too much in the refrigerator.