Hash Brown and Pork Chop Casserole

Hash Brown and Pork Chop Casserole

155 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 15 m
Recipe by  Shelli

“If homey casseroles are your thing, this dish is for you! Rich and creamy its sure to satisfy!”

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Adjust Servings

Original recipe yields 5 servings



  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a large skillet over medium high heat, brown pork chops on both sides and set aside.
  3. In a large bowl, combine the sour cream, soup and milk. Add the hash browns and chopped onion; stir to coat. Place mixture in a 13x9-inch baking dish and sprinkle the cheese over the top. Place the browned pork chops on top.
  4. Bake in the preheated oven for 50 minutes or until the potatoes are heated through and pork chops are fully cooked.

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Reviews (155)

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I was glad that I read most of the reviews before starting this recipe. I browned the pork chops with worc. sause, garlic powder, and seasoning salt but next time will omit the worc. sause because I found the taste wasn't fitting to the final result. I cooked the potatoes and onions in the same pan after with onion soup mix for flavour. Doubled up on cheese and put half into the mixture, along with mushroom soup in place of celery. Put a thin layer of the potatoe mixture on bottom, then put the chops (this kept them moist), then the rest of the potatoes. In oven for about 50, but 60 would be better. Put remaining cheese on top with about 20 minutes left and kept the lid off. Was really good and full of flavour tho next time will cut back on the sauce just as a personal preference.



Wow, hard to know where to start with this one! I enjoyed this but I made a lot of modifications based on other reviews. First, I used O'Brian potatoes because I wanted the onion and pepper already in there. I browned my pork chops in worchestershire sauce and seasoned them with garlic powder, onion powder, salt and pepper. Then I browned the potatoes a bit too before I put them in the dish. I used cream of mushroom soup and mixed in half the cheese with the soup and sour cream. I layered the potatoes, chops, potatoes and baked for about 40 minutes. I sprinkled cheese over the top during the last 10 minutes of baking. It was quite good, although I'm not sure how much it actually resembles the original recipe!



Tasty enough to make again. I too added a splash of worchester sauce and all seasoning when frying, which added extra taste. Next time, I plan to cut the pork chops into cubes and still fry the same and mix into the casserole instead of placing the large chunks on top (I mean, you have to cut them into smaller bites anyway, why not just mix into the hotdish?). Thanks for the change.

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Amount Per Serving (5 total)

  • Calories
  • 523 cal
  • 26%
  • Fat
  • 35.2 g
  • 54%
  • Carbs
  • 42.5 g
  • 14%
  • Protein
  • 33 g
  • 66%
  • Cholesterol
  • 117 mg
  • 39%
  • Sodium
  • 751 mg
  • 30%

Based on a 2,000 calorie diet



previous recipe:

Hash Brown Casserole II


next recipe:

Creamy Potato Pork Chop Bake