If the ‘Swiss’ in the title of this Swiss Pork Chops Casserole led you to believe that this was fancy food, I am so sorry to have misled you. This is comfort food – the unfussy, unstuffy, stick-to-your-ribs kind – and it features a couple of shortcut ingredients that make for one irresistibly creamy sauce and a topping that’s borderline genius. But it’s not fine dining. Nope, it’s pork chops done right in casual and comforting style, just the way we like them.
When you think pork chops you might think ‘pork chops and applesauce,’ but rest assured that this dish is just as easy to prepare as searing pork chops in a pan. It takes just six ingredients (not counting your salt and pepper) and takes little more effort than dumping them all into a casserole dish.
The first ingredient is butter, melted butter to be exact, and you start by pouring that into the bottom of a baking dish. The pork chops go on top and get covered with slices of Swiss cheese. This is a place where basic sliced deli Swiss cheese works fine, no need for high-end cave-aged wedges. I suppose that’s what makes this “Swiss,” because the rest of the ingredients don’t really fit in that genre…
Next up is a mixture of cream of chicken soup and white wine, which gets spread right over the top of the cheese. The acidity in the wine cuts through the creaminess of the soup and elevates the old casserole shortcut a bit. It’s a good trick to use when you’re using ‘cream of whatever’ soup in this way, it makes the flavor taste a little more homemade.
But my favorite thing about this dish is the topping, even if it’s not Swiss at all – it’s crushed Texas Toast croutons! They make for a delightfully crispy topping with a much bolder flavor than your basic breadcrumbs and they work on so many more dishes than just this creamy, cheesy delicious casserole.
Swiss Pork Chops Casserole
10m prep time
35m cook time
- 6 boneless pork chops
- 4 tablespoons butter, melted
- 9 slices Swiss cheese
- 1 (10.75 oz) can cream of chicken soup
- 1/3 cup white wine
- 1 (5 oz) bag Texas toast croutons, crushed
- Kosher salt and freshly ground black pepper, to taste
- Preheat oven to 350°F.
- Pour melted butter into the bottom of a 9x13-inch baking dish.
- Season pork chops and arrange over the melted butter. Top each chop with 1 1/2 slices of cheese.
- Whisk together the cream of chicken soup and wine. Pour over pork chops. Top with crushed croutons.
- Bake until internal temperature reaches 145°F, 35-45 minutes. Enjoy!
Recipe adapted from Plain Chicken.