A hearty oven-baked meal featuring tender pork chops layered with seasoned potatoes, broccoli, mushrooms, sweet pepper, olives, and cheese—finished with a creamy garlic yogurt sauce and fresh dill.
Preparation Time: 35 minutes
Cooking Time: 1 hour 40 minutes (total)
Total Time: 2 hours 15 minutes
Yield: Serves 6
Cuisine: European comfort food
Ingredients
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5 large eggs
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1/2 teaspoon black pepper
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1 teaspoon paprika
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1 teaspoon salt
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Fresh dill (to taste)
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120g mayonnaise (about 1/2 cup)
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150g mozzarella cheese, shredded
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2 garlic cloves (for casserole)
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700g potatoes (about 1.5 pounds), peeled and thinly sliced
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2 additional eggs
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1 teaspoon paprika
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1 teaspoon granulated garlic
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1 teaspoon black pepper
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2 tablespoons soy sauce
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1 kg pork chops (approx. 2 pounds), boneless or bone-in
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Vegetable oil (for searing and layering)
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50g butter (approx. 3.5 tablespoons)
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1 carrot, grated
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100g broccoli, chopped
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1 bell pepper (any color), diced
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100g mushrooms, sliced
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50g black olives, sliced
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2 tablespoons plain yogurt (30g)
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2 more garlic cloves (for sauce)
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Extra dill (for garnish)
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Salt and pepper to taste
Instructions
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Prepare the Egg-Mayo Base
In a bowl, whisk 5 eggs with salt, black pepper, paprika, and chopped fresh dill. Stir in the mayonnaise and whisk until smooth. Fold in shredded mozzarella cheese and two minced garlic cloves. Set aside—this forms the creamy binding layer for the casserole. -
Season the Potatoes
In another bowl, toss thinly sliced potatoes with 2 eggs, paprika, granulated garlic, black pepper, and soy sauce. Mix thoroughly so each slice is well coated with the spices and flavor. Let it marinate while preparing the rest of the dish. -
Sear the Pork Chops
Season pork chops with salt and pepper. Heat vegetable oil and butter in a pan and sear the pork on both sides until golden brown, about 3–4 minutes per side. The meat doesn’t need to cook through—it will finish in the oven. Set aside. -
Sauté the Vegetables
In the same pan, sauté grated carrot, chopped broccoli, diced bell pepper, mushrooms, and olives with a bit of salt and pepper in oil and butter until just tender. These veggies will add sweetness and depth to the casserole. -
Assemble the Casserole (First Bake)
In a greased large baking dish, layer the marinated potatoes evenly across the bottom. Top with seared pork chops. Pour over the creamy egg-mayo-cheese mixture. Spoon sautéed vegetables over the top and press lightly to level the surface. Cover loosely with foil or a lid. -
Bake at 180°C (350°F) for 60 minutes
Place the dish in a preheated oven and bake for one hour until the top is golden and bubbling and the potatoes are tender. -
Add Final Layer and Second Bake
Uncover and scatter more butter and a few drops of oil if needed. Add a final sprinkle of cheese or olives if desired. Bake uncovered for another 40 minutes until perfectly golden and the surface is slightly crisp. -
Make the Garlic Yogurt Sauce
While the casserole finishes baking, mix plain yogurt with two crushed garlic cloves and chopped dill. Season with a pinch of salt. Let it chill in the fridge until ready to serve—it’s the perfect cool contrast to the warm, rich casserole. -
Serve
Slice generous portions and serve warm with a drizzle of garlic yogurt sauce and a sprinkle of dill. Enjoy!
Nutritional Information (Per Serving)
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Calories: 580 kcal
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Protein: 40 g
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Fat: 35 g
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Carbohydrates: 28 g
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Fiber: 4 g
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Sugar: 5 g
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Sodium: Moderate to high
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Cholesterol: 230 mg
Origins and Popularity
This dish echoes the rustic, home-style meals often found across Central and Eastern Europe—where baked meats, root vegetables, and creamy sauces are staples. It brings together timeless ingredients like pork, potatoes, and garlic, elevated by modern touches such as mozzarella and olives. The addition of yogurt-garlic sauce makes this dish feel fresh while retaining that cozy, baked comfort food essence.
Reasons to Love This Casserole
This dish is the ultimate all-in-one dinner. It’s layered, flavorful, and satisfying. The pork chops are juicy and well-seasoned, while the potatoes absorb all the richness from the egg and cheese mixture. The vegetables lighten the dish with their freshness, and the garlic yogurt sauce adds an herby tang. This is the kind of dinner that fills the kitchen with delicious aromas and the family with joy.
Health Benefits
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Eggs offer protein, choline, and essential vitamins like B12 and D.
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Potatoes are rich in potassium and fiber, especially with the skins on.
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Pork provides a high-quality source of protein and important minerals like zinc and selenium.
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Broccoli and carrots add antioxidants, fiber, and beta-carotene for eye and immune health.
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Garlic boosts immunity and heart health thanks to its allicin compound.
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Yogurt provides gut-friendly probiotics and calcium.
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Dill and fresh herbs add anti-inflammatory benefits.
Serving Suggestions
This casserole is a complete meal on its own, but it also pairs beautifully with:
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A crisp cucumber salad
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Steamed green beans or sautéed spinach
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Rustic rye bread or a seeded roll
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A glass of dry white wine or sparkling water with lemon
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Pickled vegetables for an extra tang
Cooking Tips
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Use a mandoline slicer for uniform potato slices—they’ll cook more evenly.
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Let the casserole rest 10–15 minutes before slicing. It sets better and is easier to serve.
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Use smoked paprika for an extra layer of flavor.
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Try covering the pork with foil while baking to keep it extra moist.
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Don’t skip the searing step—it locks in the meat’s juices.
Variations
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Vegetarian: Skip the pork and double up on mushrooms and broccoli.
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Cheese Swap: Use gouda, cheddar, or feta for a twist in flavor.
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Add Spice: Mix in chili flakes or a hint of cayenne to the egg mixture.
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Creamier: Add a bit of sour cream to the egg-mayo mixture for a denser bake.
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Herb Boost: Add parsley, thyme, or tarragon for more complexity.
Conclusion
This savory baked pork and potato casserole is the kind of dish that never goes out of style. It blends hearty proteins, seasonal vegetables, rich dairy, and warming spices in a way that brings comfort and joy with every bite. Balanced in flavor and texture, and topped with a refreshing garlic yogurt sauce, this casserole is a celebration of cozy, family-style cooking. It’s easy to prepare, perfect for leftovers, and versatile enough to adapt to your pantry staples. If you’re craving something filling and flavorful, this is the meal that will never disappoint.
FAQ
1. Can I make this casserole ahead of time?
Yes, assemble the layers and refrigerate it for up to 24 hours before baking.
2. What cut of pork is best for this?
Pork loin chops or boneless pork shoulder steaks work well.
3. Can I use another type of cheese?
Yes! Cheddar, gouda, or a blend of cheeses will all melt beautifully.
4. How do I store leftovers?
Store in an airtight container in the fridge for up to 4 days.
5. Can I freeze this dish?
Yes, wrap portions well and freeze for up to 3 months.
6. Is there a dairy-free option?
Swap mayo and cheese for dairy-free alternatives and skip the yogurt sauce.
7. Can I use sweet potatoes instead?
Absolutely. Sweet potatoes will add a touch of sweetness and more fiber.
8. Can this be made spicy?
Yes, add chili flakes, jalapeños, or a dash of hot sauce.
9. What’s a good substitute for soy sauce?
Try tamari or coconut aminos for a gluten-free option.
10. Can I use other veggies?
Of course! Zucchini, spinach, corn, or cauliflower are great additions.