You know those dinners that just hit the spot—the ones that make everyone go quiet after the first bite? This is that kind of meal. Garlic Butter Pork Chops with Cheesy Potato Bake is more than just dinner; it’s the culinary equivalent of a warm blanket on a cold evening. And the best part? It’s a one-pan wonder that feels a lot fancier than the effort it takes.
Honestly, this dish is comfort food royalty. You get the kind of savory satisfaction that comes from juicy, golden-browned pork chops dripping in garlic butter, resting on a bed of creamy, cheesy potatoes that bubble up at the edges and brown just enough to tempt you with every forkful. It’s the kind of thing you might expect from a bistro menu, except here, you’re in your own kitchen, probably wearing fuzzy socks.
Let’s break it down—from flavors to prep, and all the cozy magic in between.
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Why This Casserole Works So Well
❖ It’s the Hug Your Dinner Plate Needed
We all have meals that feel like a soft blanket after a long day. This is one of those. The combo of creamy sauce, rich beef, melted cheddar, and golden potatoes? It’s indulgent without being fussy. It’s the dish that makes you close your eyes for just a second after the first bite. Yeah, that good.
❖ Friendly on the Wallet (and the Clock)
Let’s face it—ground beef, potatoes, and a couple of canned staples aren’t exactly splurge territory. This casserole keeps it real: pantry-friendly, cost-conscious, and still big on flavor. You don’t need imported truffle oil or four different kinds of cheese to make a meal that hits the spot.
And bonus: you’re not cooking three separate things. One dish. One oven. That’s it.
❖ Kid-Approved, Crowd-Friendly
Picky eaters? Bring ’em on. The creamy, cheesy layers make veggies almost invisible (sorry, bell peppers). And if you’re feeding a bigger group, just double the batch. It’s the kind of dish that disappears fast at potlucks, church suppers, or lazy Sunday dinners with the in-laws.
What You’ll Need
This isn’t one of those recipes with mystery ingredients that make you scratch your head. Each one here pulls its weight.
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Ground Beef – Lean works well, but honestly, any kind will do. Drain the fat if it feels too greasy.
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Russet Potatoes – They’re the workhorse of the casserole world. Starchy enough to soak up flavor, sturdy enough to hold their shape.
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Cream of Mushroom Soup – Some folks turn up their nose at canned soup, but it’s the secret sauce here. It’s thick, rich, and just works.
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Sour Cream – Adds tang and creaminess. Want to feel slightly more virtuous? Use Greek yogurt.
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Onion, Bell Pepper & Garlic – Adds that savory backbone. No bland bites here.
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Cheddar Cheese – Sharp or mild, your call. You want that gooey golden melt on top.
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French Fried Onions – The finishing move. Crunchy, salty, and way better than you’d expect.
Also see the complete list of ingredients with quantities and instructions in the recipe card below.
Cheesy Potato Bake with Garlic Butter Pork Chops
First Things First: Warm Up That Oven
Go ahead and crank your oven to 375°F. Give yourself a minute here—pour a cup of coffee, maybe hum a little. Cooking should feel good.
Grease a 9×13 baking dish—I usually reach for butter, but you can use spray if that’s what you’ve got on hand. The point is: don’t let those potatoes stick. No one wants to chisel dinner out of the pan.
Onion Time: Low and Slow
Get a skillet on medium heat, melt a good chunk of butter, and toss in some sliced onions. Let ‘em cook until they’re soft, sweet, and just starting to get a little color. Should take maybe 5 to 7 minutes.
Now here’s the little extra: garlic powder, a pinch of salt, some cracked pepper. Stir it in, and your kitchen’s already starting to smell like something wonderful.
Potato Layering—No Science, Just Heart
Now take half your sliced potatoes and spread ‘em across the bottom of that greased dish. Then spoon over half your onions and sprinkle a cup of shredded cheddar across the top.
Then do it all over again. More potatoes, more onions, more cheese. There’s no wrong way to layer—just try to spread it around so every bite has a little of everything.
Cream Sauce That Hugs the Whole Thing
In a little saucepan, warm up some milk and sour cream—just until it’s cozy, not boiling. Stir it around now and then. It’s gonna be your creamy glue.
Once it’s warm, pour it evenly over the potatoes—you’ll hear a little sizzle, and that’s a good sign. Cover the dish with foil and pop it in the oven at 350°F for about 30 minutes. Let those potatoes get a head start.
Pork Chops That Actually Stay Juicy
While the potatoes are baking, let’s talk pork.
Sprinkle your chops with salt and pepper—keep it simple. Heat a splash of olive oil in your skillet and sear those babies until they’re golden on both sides—3 to 4 minutes per side does the trick.
You’re not cooking them all the way yet, just getting that gorgeous crust.
That Garlic Butter Sauce? Don’t Skip It.
In the same skillet (don’t you dare wash it yet), melt a couple tablespoons of butter, then toss in some minced garlic and a few thyme sprigs. Let it sizzle until it smells like heaven—about a minute or two.
Then slip the pork chops back in and spoon that golden, garlicky butter over the top. It’s okay if your mouth waters. Mine does too, every time.
Bringing It All Together
Alright, time to assemble the masterpiece.
Take the foil off the potatoes. Nestle your pork chops right on top, nice and snug. Then pour that garlic butter sauce from the skillet over everything. Don’t rush this part—make sure it all gets a taste.
Cover it back up and bake for another 30 minutes—just until the pork hits 145°F and the potatoes are fork-tender.
Leftovers? Oh, You’ll Want Them
This dish reheats like a dream, but here’s how to keep everything tasting fresh:
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Fridge: Store in an airtight container for up to 4 days.
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Freezer: You can freeze the potato bake (before adding pork) for up to 2 months.
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Reheating: Splash a little broth or water over the top before covering with foil and baking at 350°F until heated through. Microwave works too, but oven gets the texture right.
Make-Ahead Tips
Got company coming over? Do this:
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Prep the potato bake and refrigerate it.
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Sear the pork and store it separately.
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Before dinner, assemble and bake. Easy.
You could even make the garlic butter ahead and store it in a ramekin with plastic wrap—just reheat before using.
A Little Something Before You Go
This Garlic Butter Pork Chops with Cheesy Potato Bake recipe? It’s one of those meals that lingers in the best way. It’s warm, deeply flavorful, and the kind of dish that has folks going back for seconds without even thinking twice.
It doesn’t try to be fancy. It doesn’t need to be. It’s just honest food, made with love (and maybe a little extra cheese). Whether you’re serving it up to guests or just trying to get a solid dinner on the table without losing your mind, it comes through.
And hey—if you catch yourself sneaking forkfuls of potatoes straight from the pan after everyone’s gone to bed? Don’t worry. We’ve all been there.
Give it a try. Then save it, share it, and make it again. Because some recipes aren’t just worth keeping—they’re worth passing on.
Garlic Butter Pork Chops with Cheesy Potato Bake
Ingredients
- 4 bone-in pork chops about 1 inch thick
- 3 tbsp olive oil
- 4 tbsp butter divided
- 4 cloves garlic minced
- 2 sprigs fresh thyme
- salt and pepper to taste
- fresh parsley chopped, for garnish (optional)
- 4-5 medium potatoes thinly sliced
- 1 medium onion thinly sliced
- 2 cups shredded cheddar cheese
- 1 cup milk
- 1/2 cup sour cream
- 2 tbsp butter
- 1 tsp garlic powder
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with butter or non-stick cooking spray to prevent sticking.
- Melt the butter in a large skillet over medium heat. Add the sliced onions and cook until translucent and slightly caramelized, about 5-7 minutes. Stir in the garlic powder, salt, and pepper. In the greased baking dish, layer half of the sliced potatoes, top with half of the cooked onions, and sprinkle 1 cup of shredded cheddar cheese over the top. Repeat the layers with remaining potatoes, onions, and cheese.
- In a medium saucepan, combine the milk and sour cream. Cook over medium heat, stirring occasionally until the mixture is warmed through. Pour this mixture evenly over the layered potatoes. Cover with aluminum foil and bake for 30 minutes.
- While the potatoes are baking, season the pork chops with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the pork chops for 3-4 minutes per side until golden brown. Remove from the skillet and set aside.
- In the same skillet, add 2 tablespoons of butter and melt over medium heat. Add minced garlic and thyme sprigs, cooking until fragrant, about 1-2 minutes. Return the pork chops to the skillet, spooning the garlic butter sauce over them.
- Remove the foil from the potato dish in the oven. Place the browned pork chops on top of the potatoes and pour the garlic butter sauce over everything. Bake, uncovered, for an additional 30 minutes, or until the potatoes are tender and the pork chops reach an internal temperature of 145°F (63°C).
- Let the dish rest for 5-10 minutes before serving. Garnish with chopped parsley, if desired. Serve the pork chops with the cheesy potato bake for a hearty meal.