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Creamy Potato Pork Chop Bake

Creamy Potato Pork Chop Bake

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Ter Denlinger

Chops browned, then baked with hashbrowns, onion rings and Cheddar cheese in a sour cream sauce. Very tasty and easy. I've even made it an 'all-in-one' dinner by adding a can of drained green beans to the potato mixture before pouring it into the baking dish. Hooray for spuds 'n' chops!

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Nutrition

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  • Calories:
  • 720 kcal
  • 36%
  • Fat:
  • 55.3 g
  • 85%
  • Carbs:
  • 46.4g
  • 15%
  • Protein:
  • 18.9 g
  • 38%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 1052 mg
  • 42%

Based on a 2,000 calorie diet

Directions

  1. Heat oil in a large skillet over medium high heat. Add pork chops and saute until browned. Remove from skillet and drain on paper toweling.
  2. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
  3. In a medium bowl mix together soup, milk, sour cream and salt and pepper to taste. Stir in potatoes, 1/2 cup cheese and 1/2 cup onions. Mix together and spread mixture in the bottom of a 9x13 inch baking dish. Arrange pork chops over potato mixture.
  4. Cover dish and bake in the preheated oven for about 40 minutes, or until internal temperature of pork has reached 145 degrees F (63 degrees C). Remove cover; top with remaining cheese and onions and bake uncovered for 5 more minutes.
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Reviews

SUSANLEE
180
11/10/2003

All I can say is YUM!! SOOO good! I made a few changes and I think they really helped. First, I sautéed some chopped scallions and minced fresh garlic before sautéing the pork chops in the frying pan and I pre-seasoned the pork chops with salt and pepper and a little garlic powder. I also cut the pork chops into small bite-sized pieces to make this more like a casserole. I used low-fat cream of broccoli soup (it was what I had on hand). I added about 2 cups fresh green beans and lined them on the bottom of the pan. I added about a cup of real bacon bits (“Hormel” makes these in a jar). I also omitted the ½ cup milk as some of the other reviewers recommended doing – they said the milk made this dish too runny. I doubled the cheddar cheese and used fresh-grated extra sharp cheddar. This dish was scrumptious! It’s very fattening, so I probably won’t make it too often, but when I’m looking for a special treat, I’ll definitely make it again!

THERESA R.
117
1/16/2006

Very Good...and easy! I made the following changes: used 30 oz of hash browns, 1 cup sour cream, 1 cup cheese mixed into potatoes. I did not mixed the french fried onions into the mix. After cooking for 40 mins, I topped with 1/2 cup cheese and 1 cup fried onions...came out great! If you use the 30 oz. of potatoes I would suggest baking for an extra 10 minutes! Will make again!

Judy in Big D
110
2/27/2006

Delicious, delicious, delicious! I took the advice of other reviewers and doubled the recipe. I bought 9 butterfly pork cops that were halved and were 1/2" thick. I used almost a whole bag of 32oz. Southern style hash browns (they are cubed) 1 cup sour cream, 2 cans of cream of mushroom soup, 1 c. milk. I seasoned BOTH the potato mixture and the pork chops with: salt, Lawry's seasoning pepper, Montreal steak seasoning and garlic powder. I think one of the best ways to make this recipe good is in the seasoning and when browning the pork chops make sure you brown them well. Also, the hash browns need to be defrosted before using. The only thing I would do differently next time is instead of using half the cheese in the potato mixture and half on top during the last 5 minutes, I will put 1 1/2 cups cheese in the potato mixutre and top with only onion rings, I will also keep 1/2 the onion rings in the potato mixture. My son in law, which never eats very much, ate four pork chops, he absolutly loved this recipe. I am anxious to try this with chicken breasts. Thank you for a great recipe!