Pork Chop and Hash Brown Potato Bake

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 09/2/21
Pork Chop and Hash Brown Bake
Diana Rattray
Prep: 15 mins
Cook: 105 mins
Total: 2 hrs
Servings: 6 servings
Yield: 1 casserole
Nutrition Facts (per serving)
592 Calories
39g Fat
44g Carbs
17g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 592
% Daily Value*
Total Fat 39g 51%
Saturated Fat 11g 54%
Cholesterol 56mg 19%
Sodium 1088mg 47%
Total Carbohydrate 44g 16%
Dietary Fiber 4g 13%
Total Sugars 5g
Protein 17g
Vitamin C 6mg 32%
Calcium 248mg 19%
Iron 1mg 6%
Potassium 640mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This easy, cheesy pork chop and hash brown bake is topped with crunchy French fried onion rings. This satisfying pork chop and hash brown casserole is budget-friendly, too.

Add a tossed salad or steamed green vegetable for a satisfying family supper. Broccoli, peas, or green beans go well with the dish.

Ingredients

  • 6 (3/4 to 1-inch thick) pork chops

  • 1 tablespoon vegetable oil, or extra-virgin olive oil

  • Seasoned salt, or Creole seasoning blend, optional

  • 1 (10 3/4-ounce) can condensed cream of mushroom soup, or cream of celery soup

  • 1/2 cup milk

  • 1/2 cup sour cream

  • 1/4 teaspoon freshly ground black pepper

  • 1 teaspoon dried parsley flakes

  • 1 (24-ounce) bag frozen hash brown potatoes, Southern style or O'Brien, thawed, shredded

  • 1 cup shredded cheddar cheese

  • 1 (2 4/5-ounce) can French fried onions

Steps to Make It

  1. Gather the ingredients.

  2. Lightly grease a 13-by-9-by-2-inch (3-quart) baking dish. Preheat the oven to 350 F/180 C/Gas 4.

  3. Heat a small amount of oil in a large skillet or saute pan; brown the pork chops on both sides. Sprinkle the chops with the seasoned salt and set aside.

  4. In a large bowl combine the condensed soup, milk, sour cream, pepper, parsley, and 1/2 teaspoon of seasoned salt. Stir in thawed potatoes, 1/2 cup of the shredded cheese, and half of the can of the French fried onions. Spoon the potato mixture into the prepared baking dish.

  5. Arrange pork chops on the potatoes and then cover the baking dish tightly with foil.

  6. Bake for 1 1/2 hours. Top with remaining shredded cheese and French fried onions. Return to the oven and bake for 5 to 10 minutes longer, or until the cheese has melted.

  7. Enjoy!

*How to Thaw Hash Browns

  • Overnight — Spread the frozen hash browns out on a paper towel-lined baking pan. Place it in the refrigerator. Take it out of the refrigerator the next day and pat the potatoes dry with paper towels. 
  • Microwave — Spread the frozen hash browns out on a microwave-safe plate or platter. Microwave on 100% power for about 30 seconds per cup of potatoes. Pat dry when thawed.