Pork Chop Potato Casserole is a hearty casserole with a creamy hashbrown potato mixture on the bottom topped with pork chops, French-fried onions and cheddar cheese.
The pork chops cook right on top of the potato mixture so all the yummy juices released as the pork chops cook flavor the potatoes.
How To Serve
This is a heavy, hearty recipe and is best served with a light vegetable side or a salad. Some good choices are a green salad with Creamy Italian Dressing, Southern-Style Green Beans, green peas, and Cracker Barrel Baby Limas.
- Vegetable oil– or olive oil
- Frozen Diced Hashbrown Potatoes– you can use shredded hashbrown potatoes instead.
- Pork Chops– you can use either bone-in or boneless.
- Condensed Cream of Celery Soup– cream of mushroom or cream of chicken can be used instead.
- Sour Cream
- Cheddar Cheese– I use sharp cheddar cheese.
- French-Fried Onions– nothing more delicious than a crunchy onion toppping!
Thaw The Potatoes and Briefly Precook
Let the hashbrowns thaw in the refrigerator overnight or on the counter for a few hours. Potatoes can take a really long time to cook in the oven so I like to pan-fry them for about 4 to 5 minutes before adding them to the casserole dish. Not only does it give them a jump start on cooking, it also adds flavor.
You can use bone-in or boneless pork chops. If you use really thick bone-in pork chops, you may need to increase the cooking time some. To be sure they are done, use a thermometer. They should reach an internal temperature of 145 F.
Be careful not to overcook the pork chops. If they are really thin, you may want to shorten the cooking time by 5 to 10 minutes. Overcooked pork chops are dry and tough.
Leftovers will keep for 3 to 4 days in an airtight conatiner in the refrigerator.
More Delicious Pork Chop Recipes
- Easy Oven Barbecued Pork Chops
- Cornbread Stuffed Pork Chops
- Creamy Parmesan Pork Chops
- Slow Cooker Mississippi Pork Chops
- Honey Pecan Pork Chops
- Southern Fried Pork Chops
- Brown Sugar Garlic Pork Chops
- Preheat oven to 325 degrees and spray a 9×13-inch baking dish with cooking spray.
- Heat oil in a large nonstick skillet over medium-high heat. When hot add the thawed diced potatoes. Cook for 4 to 5 minutes to get just a little color on them and then transfer them to a large bowl.Season them with about 1/2 teaspoon of salt and 1/2 teaspoon of pepper.
- Pat the pork chops dry with paper towels and season with the seasoned salt and about 1/4 teaspoon of pepper.Add a little more oil to the skillet if needed and place back over medium-high heat.Add pork chops and cook for about 2 minutes per side.
- Mix the condensed soup, sour cream and milk in with the potatoes until combined.Mix in half the fried onions and about 3/4 of the cheddar cheese.
- Spread potato mixture evenly in the prepared baking dish. Place pork chops on top.
- Cover baking dish and bake for 40 minutes.
- Uncover and sprinkle remaining fried onions and cheddar cheese on top.Return to oven uncovered for 5 minutes.
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Recipe adapted from AllRecipes.com