Layer raw pork chops and potatoes in a casserole dish and get a meal so delicious your husband will be begging for more! The meat stays incredibly juicy.

Smothered pork chop potato casserole is the kind of dish that has quietly sat on church potluck tables and Sunday supper spreads across the Midwest for generations. It’s simple, hearty food: thinly sliced potatoes, onions, and raw pork chops all tucked into one pan, then slowly baked until everything is tender and bathed in a creamy gravy. It reminds me of the evenings when chores were done, the kitchen windows fogged up from the oven, and you could smell supper all the way out by the barn. This is the sort of meal you make when you want something dependable and comforting, the kind that fills the house with good smells and brings everyone to the table without calling their names. If you’re looking for an easy, one-pan dinner that feels like a hug at the end of a long day, this casserole will do the job.

This casserole is a meal in itself, but a few simple sides make it feel like a real Sunday spread. A crisp green salad with a tangy vinaigrette helps cut through the richness and brightens the plate. Steamed green beans, buttered peas, or glazed carrots fit right in with the old-fashioned feel of the dish. A pan of warm dinner rolls or a loaf of crusty bread is handy for soaking up the extra gravy, which you won’t want to waste. For a true Midwestern finish, serve it with a jar of homemade pickles or a little dish of applesauce on the side—those sweet-and-tart bites have been sitting next to pork on farm tables for as long as I can remember.

Servings: 4–6 servings

4–6 raw bone-in pork chops, about 1/2–3/4 inch thick

1/2 teaspoon black pepper, divided (plus more to taste)

1 (10.5-ounce) can cream of chicken or cream of celery soup

Butter for greasing the baking dish

Preheat your oven to 350°F (175°C). Generously butter a 9x13-inch baking dish so the potatoes don’t stick and the edges get a little golden and flavorful.

Prepare the potatoes and onions: Peel the potatoes and slice them into thin rounds, about 1/8–1/4 inch thick. Thinly slice the onion. Toss the potatoes and onions together in a large bowl with about 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper so they’re lightly seasoned before they go into the pan.

Layer the potatoes and onions: Spread half of the potato and onion mixture in the bottom of the prepared baking dish, making an even layer. This will be the cozy bed your pork chops sit on.

Season the pork chops: Pat the raw pork chops dry with paper towels. In a small bowl, mix the remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, garlic powder, onion powder, and paprika. Rub this seasoning mixture onto both sides of the pork chops.

Brown the pork chops (optional but recommended): Heat the oil or bacon drippings in a large skillet over medium-high heat. When hot, sear the pork chops for 2–3 minutes per side, just until nicely browned. They do not need to be cooked through; they will finish in the oven. Browning adds flavor and a bit of color to the finished dish.

Make the smothering sauce: In a medium bowl, whisk together the cream of mushroom soup, cream of chicken (or celery) soup, milk, sour cream (if using), dried thyme or parsley, and dried sage. Whisk until smooth. Taste and add a pinch more salt and pepper if needed, keeping in mind the pork and potatoes are already lightly seasoned.

Assemble the casserole: Pour about one-third of the soup mixture over the first layer of potatoes and onions, spreading it gently with a spoon so it seeps down between the slices. Arrange the seasoned (and browned, if you browned them) pork chops in a single layer over the potatoes. Pour the remaining potatoes and onions over and around the chops, tucking them in as evenly as you can.

Smother everything: Pour the rest of the soup mixture evenly over the top, making sure the potatoes are mostly covered. It doesn’t have to be perfect, but you want plenty of moisture so the potatoes can get tender and the pork chops stay juicy.

Cover and bake: Cover the baking dish tightly with aluminum foil. Bake at 350°F (175°C) for about 1 hour. After an hour, carefully remove the foil and check the potatoes with a fork; they should be starting to soften.

Finish baking uncovered: Return the dish to the oven, uncovered, and bake for another 20–30 minutes, or until the potatoes are fully tender, the pork chops are cooked through (at least 145°F/63°C in the thickest part), and the top is lightly browned and bubbling around the edges.

Rest and serve: Let the casserole rest for about 10 minutes after you take it out of the oven. This gives the sauce a chance to settle and thicken a bit. Sprinkle with chopped fresh parsley, if you like, then serve each pork chop with a generous scoop of the creamy potatoes and onions from the pan.

You can nudge this casserole in lots of directions without losing its old-fashioned charm. If you prefer boneless pork chops, use those instead; just check for doneness a little earlier, as they can cook faster and dry out more quickly. For extra flavor, scatter a handful of sliced mushrooms over the first layer of potatoes, or add a cup of frozen peas in the last 20 minutes of baking for a bit of color and sweetness. If you don’t care for canned soup, you can make a quick homemade white sauce by whisking 4 tablespoons butter and 4 tablespoons flour together in a saucepan, then slowly adding 3 cups of warm milk and cooking until thick; season well with salt, pepper, garlic powder, and a spoonful of bouillon, then use it in place of the canned soups and milk. Those who like cheese can sprinkle 1–2 cups of shredded cheddar or Colby over the top during the last 10–15 minutes of baking. To stretch the meal for a bigger crowd, add an extra potato or two and a few more onions, then slice the pork chops in half after cooking so everyone gets a piece. Leftovers reheat nicely, and if the sauce thickens too much overnight, just stir in a splash of milk before warming to bring it back to its cozy, spoonable self.