Ingredients for Pork Chop Potato Casserole
- 4 pork chops (about 1 inch thick)
- Seasoning Salt
- Vegetable Oil
- Cream Of Celery Soup
- 1/2 cup milk
- 1/2 cup sour cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Frozen Hash Brown Potatoes
- Cheddar Cheese
- French Fried Onions
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How to Make Pork Chop Potato Casserole
- Preheat oven to 350°F (175°C).
- Season 4 pork chops (about 1 inch thick) generously with seasoned salt.
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Brown pork chops on both sides for 2-3 minutes per side.
- In a large bowl, whisk together 1 (10.75 ounce) can condensed cream of mushroom soup, 1/2 cup milk, 1/2 cup sour cream, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Stir in 2 cups frozen shredded hash browns, 1/2 cup shredded cheddar cheese, and 1/2 of a medium onion, thinly sliced.
- Grease a 9x13 inch baking dish.
- Spread the potato mixture evenly into the prepared baking dish.
- Arrange the browned pork chops on top of the potatoes.
- Cover the baking dish with foil.
- Bake for 40 minutes.
- Remove the foil.
- Sprinkle the remaining 1/2 cup shredded cheddar cheese and the remaining onion slices over the casserole.
- Bake, uncovered, for an additional 5-10 minutes, or until the potatoes are tender, the cheese is melted and bubbly, and the pork chops are cooked through (internal temperature of 145°F).
- Let stand for 5 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
2g
Fat
55g
Carbs
6g
