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I first tasted this casserole at my neighbor Lorraine’s house back in the late ‘90s — she served it with green beans, a heaping pile of mashed potatoes, and one of those jell-o salads that only Southern women know how to pull off.
I remember thinking, cheese on pork chops? Isn’t that… illegal in some states? But sweet heavens, was it delicious. The pork was tender, the cheese melty, and that buttery crouton topping? I nearly asked for the dish to lick clean.
And now? It’s one of my weeknight regulars. Minimal fuss, maximum comfort. The kind of recipe that tastes like home — with just a little wine in the sauce to make you feel like you know what you’re doing.
Why This Recipe’s Worth Your Time
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One pan, no mess — throw it together, pop it in the oven, and dinner’s done.
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Perfectly tender pork — no dry chops here.
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That cheesy, creamy sauce — it’s a hug on a fork.
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Crouton topping — buttery, crunchy, and totally irresistible.
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Crowd-pleaser — even the picky eaters go quiet while chewing.
What You’ll Need
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6 boneless pork chops – About ¾–1 inch thick is ideal. Not too thin, or they’ll dry out.
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4 tablespoons butter, melted – This lines the dish and keeps things juicy.
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9 slices Swiss cheese – You’ll want 1½ slices per chop. Swiss melts like a dream and gives that mild tang.
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1 (10.75 oz) can cream of chicken soup – The base of that velvety sauce.
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⅓ cup white wine – Adds a little brightness. Don’t worry, it cooks off. No wine? Chicken broth works too.
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1 (5 oz) bag of Texas toast croutons, crushed – Big, buttery flavor here. Regular croutons are fine too.
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Kosher salt + black pepper, to taste – Season those chops well, friends.
Let’s Make It Together
Step 1: Preheat That Oven
Set it to 350°F and take a breath. This part’s gonna be easy.
Step 2: Butter Bath
Pour your melted butter straight into the bottom of a 9×13″ baking dish. You don’t need to grease it otherwise — the butter’s doing double duty here.
Step 3: Season & Set the Chops
Sprinkle both sides of the pork chops generously with salt and pepper. Lay them right into the dish, nestling them into the butter like they belong there (because they do).
Step 4: Cheese Blanket
Lay 1½ slices of Swiss cheese over each pork chop. Overlap them if needed — they’ll melt into a blanket of goodness.
Step 5: Sauce It Up
In a small bowl, whisk together the cream of chicken soup and white wine until smooth. Pour that dreamy mixture evenly over the pork and cheese.
Step 6: Crouton Magic
Take your crushed croutons and sprinkle them all over the top. It’s okay if a few chunks are bigger than others — that adds texture. This topping turns golden and crisp and might just steal the show.
Step 7: Bake to Perfection
Slide the dish into the oven and bake for 35 to 45 minutes, or until the pork reaches an internal temp of 145°F. If the top starts browning too quickly, cover loosely with foil.
Once it’s done, let it rest for 5 minutes or so — that helps everything settle and makes it easier to serve.
What To Serve With It
This casserole’s creamy, cheesy, and rich — so it pairs best with simple sides:
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Mashed potatoes or buttered egg noodles
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Steamed green beans or broccoli
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A simple salad with a sharp vinaigrette
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Biscuits or crescent rolls (because carbs are joy)
Variations & Tips
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Don’t do wine? Sub in chicken broth or even a splash of milk.
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Like it extra cheesy? Sprinkle a handful of shredded mozzarella or cheddar on top of the Swiss.
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Add mushrooms – sautéed mushrooms tucked under the cheese are heavenly.
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Swap soups – Cream of mushroom or cream of celery also work here.
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Bone-in chops? Totally fine — just add 5–10 minutes to your cook time and check the internal temp.
Storage & Leftovers (If There Are Any)
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Fridge: Store leftovers in an airtight container for 3–4 days.
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Reheat: Microwave works fine, but the oven keeps the topping crisp. Try 325°F for 10–15 minutes.
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Freezing: This one freezes surprisingly well. Just cool completely, wrap tight, and freeze up to 2 months.
Final Thoughts from My Kitchen Table
This casserole isn’t trying to win awards. It’s not trendy or dressed up with microgreens. But you know what it is? Solid. Satisfying. Familiar. It’s the kind of recipe that sticks around because it works — every single time.
So whether it’s Tuesday and you don’t know what to cook, or you’ve got company coming and want something dependable, this Swiss Pork Chops Casserole is your new best friend.
If you give it a try, come back and tell me how it turned out. Or let me know how you made it your own — added mushrooms, used Gouda instead of Swiss, whatever floats your pork chop.
Swiss Pork Chops Casserole
Ingredients
- 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
Instructions
- Preheat oven to 350°F.
- Pour melted butter into the bottom of a 9x13-inch baking dish.
- Season pork chops with salt and pepper, then arrange over the melted butter in the dish.
- Top each pork chop with 1 1/2 slices of Swiss cheese.
- In a small bowl, whisk together the cream of chicken soup and white wine. Pour the mixture evenly over the pork chops.
- Sprinkle the crushed croutons over the top.
- Bake uncovered for 35-45 minutes, or until the internal temperature of the pork reaches 145°F.
Notes