Hash Brown Pork Chop Casserole
Hash brown pork chop casserole: browned seasoned bone-in pork chops baked on a creamy mix of shredded hash browns, onion, sour cream, cream of celery soup, milk and cheddar. Serves 4.
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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.
Notes
Thaw the hash browns in the refrigerator. Leftovers: refrigerate within 2 hours, eat within 3 to 4 days; reheat covered to 165°F.
Nutrition
Serving: 1servingCalories: 798kcalCarbohydrates: 54.2gProtein: 58gFat: 38.8gSodium: 868mgFiber: 6.1gSugar: 8g