Hash Brown Pork Chop Casserole is a one-dish dinner of browned, seasoned bone-in pork chops baked on a creamy bed of shredded hash browns, onion, sour cream, cream of celery soup, milk and cheddar. The chops finish cooking in the oven while their juices season the potatoes underneath. It serves 4 and takes about an hour.
How to make it: Season the chops with salt, pepper and garlic powder and brown them in a hot skillet without cooking them through. Stir the sour cream, soup and milk together, fold in the thawed hash browns and onion, and spread it in a 9×13 dish. Top with cheddar and the chops and bake uncovered at 375°F for 45 to 50 minutes, until the chops reach 145°F and the casserole 165°F.
Why You’ll Love It
- Dinner in one dish: the meat and the potatoes bake together.
- Cheesy, creamy potatoes: hash browns in a sour cream and soup sauce with cheddar.
- Flavorful chops: browned first, then baked on top so their juices soak into the potatoes.
- Ten minutes of prep: frozen hash browns do most of the work.
Ingredient Notes
Pork chops: 4 bone-in, center-cut thick pork chops. Boneless chops work too; see the timing notes below.
Seasoning: equal amounts of salt, black pepper and garlic powder, to taste, plus 1 tablespoon of oil for browning.
Hash browns: one 32-ounce package of frozen shredded hash browns, thawed in the refrigerator.
Sauce: 1 cup of sour cream, one 10.75-ounce can of condensed cream of celery soup (cream of chicken works too) and 1/2 cup of milk.
Onion and cheese: 1 cup of chopped onion and 1 cup of shredded cheddar cheese.
Ingredients
- 1 tablespoon oil, for browning
- 4 pork chops, bone-in, center thick cut
- Salt, black pepper and garlic powder, equal amounts, to taste
- 1 cup sour cream
- 1 can (10.75 ounces) condensed cream of celery soup
- 1/2 cup milk
- 1 package (32 ounces) frozen shredded hash browns, thawed
- 1 cup onion, chopped
- 1 cup cheddar cheese, shredded
How to Make Hash Brown Pork Chop Casserole
1. Heat the oven and skillet. Heat the oven to 375°F. Set a large skillet over high heat and pour in the oil.
2. Season the chops. Season both sides of the pork chops with salt, freshly ground black pepper and garlic powder.
3. Brown the chops. When the skillet is hot, brown the chops on both sides in the hot oil, in batches. Do not cook them all the way through; they finish in the oven. Add more oil to the pan if needed, then set the browned chops aside.
4. Mix the sauce. In a large bowl, stir together the sour cream, cream of celery soup and milk.
5. Add the potatoes and onion. Stir in the thawed hash browns and the chopped onion.
6. Fill the dish. Spread the hash brown mixture in an ungreased 9×13-inch baking dish and sprinkle the cheddar over the top.
7. Top with the chops. Lay the browned pork chops on top of the hash brown mixture.
8. Bake uncovered. Bake uncovered for 45 to 50 minutes, until the casserole is heated through and the pork chops are fully cooked. A food thermometer in the center of a chop should read 145°F, and the casserole should reach 165°F. If the top browns too fast, cover the dish with aluminum foil.
9. Rest and serve. Let the chops rest for 3 minutes, then serve.
Two Temperatures, One Pan
This dish has two parts that are done at different temperatures, so check both:
| Part | Done at | Where to check |
|---|---|---|
| Pork chops | 145°F, then rest at least 3 minutes | The center of the thickest chop, away from the bone |
| Hash brown casserole | 165°F | The center of the dish, between the chops |
“Heated through” and “no longer pink” aren’t reliable signs; a food thermometer takes the guesswork out.
How to Keep the Chops Juicy
- Brown, don’t cook through. A quick sear on each side adds flavor and color; the oven does the rest.
- Keep them on top. The chops bake right on the potatoes, so their juices flavor the hash browns instead of running off.
- Watch the thickness. Very thick bone-in chops may need a little more time; thin or boneless chops may need 5 to 10 minutes less. Overcooked chops turn dry and tough, so start checking early.
- Tent if needed. If the top browns before the chops are done, lay foil loosely over the dish.
Variations
- Other soups: cream of chicken or cream of mushroom instead of celery.
- Crispy onion topping: stir half of a 6-ounce container of French fried onions into the potatoes and sprinkle the rest on top with a little extra cheddar for the last 5 minutes.
- Diced potatoes: use frozen diced hash browns instead of shredded.
- Head start: pan-fry the thawed hash browns for 4 to 5 minutes before mixing them in, for extra flavor.
- More seasoning: use seasoned salt on the chops, or add a little garlic powder and pepper to the potato mixture.
Storage & Reheating
Refrigerator: Refrigerate leftovers within 2 hours in shallow covered containers. USDA FSIS says to eat them within 3 to 4 days.
Freezer: Freeze for 3 to 4 months, though the creamy sauce may separate a little after thawing. Thaw in the refrigerator, or reheat from frozen, which takes about 1 1/2 times as long.
Reheat: Cover and reheat to 165°F in the oven or microwave. Don’t reheat it in a slow cooker.
What to Serve With It
It’s a full meal, so a light vegetable side is all it needs: a green salad, peas, smothered green beans or roasted asparagus and carrots. For pork chops with sliced potatoes instead of hash browns, see garlic butter pork chops with cheesy potato bake, pork chop supreme with potatoes or smothered pork chop scalloped potato casserole. For the hash browns alone, try our hashbrown casserole.
Frequently Asked Questions
What are the ingredients for a hash brown and pork chop casserole?
Pork chops, frozen shredded hash browns, sour cream, condensed cream of celery soup, milk, onion and cheddar, with salt, pepper, garlic powder and a little oil for browning.
How do I know the chops are done?
The center of a chop should read 145°F, followed by a 3-minute rest, and the casserole underneath should reach 165°F.
Do I thaw the hash browns first?
Yes. Thaw them in the refrigerator overnight, not on the counter.
Bone-in or boneless pork chops?
Either works. Thick bone-in chops may need a few more minutes; thin or boneless chops may need 5 to 10 minutes less. Check with a thermometer.
Final Notes
Thaw the hash browns the night before, brown the chops while the oven heats, and dinner is in one dish. If you make it, tell me in the comments which soup you used.
Hash Brown Pork Chop Casserole
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Ingredients
- 1 tablespoon oil for browning; add more to the pan if needed
- 4 pork chops bone-in, center thick cut
- salt, black pepper and garlic powder equal amounts of each, to taste
- 1 cup sour cream
- 1 can condensed cream of celery soup 10.75 ounces; cream of chicken also works
- 1/2 cup milk
- 1 package frozen shredded hash browns 32 ounces, thawed
- 1 cup onion chopped
- 1 cup cheddar cheese shredded
Instructions
- Heat the oven to 375°F. Set a large skillet over high heat and pour in the oil.
- Season both sides of the pork chops with salt, freshly ground black pepper and garlic powder.
- When the skillet is hot, brown the chops on both sides in the hot oil, in batches. Do not cook them all the way through; they finish in the oven. Add more oil to the pan if needed, then set the browned chops aside.
- In a large bowl, stir together the sour cream, cream of celery soup and milk.
- Stir in the thawed hash browns and the chopped onion.
- Spread the hash brown mixture in an ungreased 9x13-inch baking dish and sprinkle the cheddar over the top.
- Lay the browned pork chops on top of the hash brown mixture.
- Bake uncovered for 45 to 50 minutes, until the casserole is heated through and the pork chops are fully cooked. A food thermometer in the center of a chop should read 145°F, and the casserole should reach 165°F. If the top browns too fast, cover the dish with aluminum foil.
- Let the chops rest for 3 minutes, then serve.
