Search thousands of recipes reviewed by home cooks like you.

Pork Chop Potato Casserole

Pork Chop Potato Casserole

  • Prep

    15 m
  • Cook

    50 m
  • Ready In

    1 h 5 m
Kim Maass

Kim Maass

I got this recipe from a long time good friend of mine. This is a favorite in both our homes! Definitely filling. Of course, you can add more seasoning to suit your taste. Great served with a green salad and applesauce.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 422 kcal
  • 21%
  • Fat:
  • 31.7 g
  • 49%
  • Carbs:
  • 23.5g
  • 8%
  • Protein:
  • 16.7 g
  • 33%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 871 mg
  • 35%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat vegetable oil in a large skillet over medium heat. Season pork chops with seasoned salt. Cook pork chops in hot oil until browned completely, 2 to 3 minutes per side. Remove pork chops to a plate lined with paper towels to drain.
  3. Mix celery soup, milk, sour cream, salt, and pepper in a bowl. Fold hash brown potatoes, 3/4 cup Cheddar cheese, and about half the French-fried onions into the soup mixture; pour into a 13x9-inch baking dish. Arrange pork chops atop the mixture. Cover the dish with aluminum foil.
  4. Bake in preheated oven for 40 minutes. Remove foil and top pork chops with 1/4 cup Cheddar cheese and remaining half-can French-fried onions; continue baking until the cheese melts, about 5 minutes. An instant-read thermometer inserted into the center of the pork chops should read 145 degrees F (63 degrees C).
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Cathy G.
15

Cathy G.

1/14/2013

This was good, the pork chops were moist and delicious. Hashbrowns were nice and cheesy but next time I think I will add some chopped onion and green or red pepper to them.

lisa
7

lisa

3/7/2013

This was a hit w/my youngest son & husband!! I used 6 boneless chops & they fit perfectly in the pan. It was very tasty! The only change I would make is to leave the additional salt out, the seasoning salt on the chops & the salt within the canned soup was more than enough for us. This will be a repeat!!

KC
7

KC

11/19/2012

I only gave this 4 stars because I didn't have any frozen hash browns so I substituted frozen potatoes o'brien. I think they might have been tastier than the hash browns because they have onions and green peppers in them. Otherwise I followed the recipe as listed and thought it made an easy, tasty meal. My husband liked it too. I will definitely add this to my dinner rotation and use potatoes o'brien again.

Similar recipes