This pork chop and hash brown casserole is a satisfying dinner dish. The hash brown mixture resembles everyone's favorite hash brown casserole, and the pork chops make it a satisfying meal.
Connie's casserole is a one-pot meal, and it's loaded with flavor. I like this dish with greens or peas, but it would be great with broccoli as well. It's a nice change of pace from skillet pork chops or pork chops with rice.
- 1 to 2 Tbsp vegetable oil (or olive oil)
- 6 center cut pork chops
- A few dashes seasoned salt
- 10 3/4 ounces condensed cream of celery soup (1 can)
- 1/2 cup milk
- 1/2 cup sour cream
- 1/4 teaspoon black pepper (freshly ground)
- 24 ounces frozen hash brown potatoes (or O'Brien potatoes, thawed)
- 4 ounces cheddar cheese (1 cup shredded)
- 2 small cans French Fried onions (2.8-ounce cans)
- Dash garlic powder (or to taste)
- 1/2 stick butter (2 ounces, cut into small pieces)
- Heat the oven to 350 F.
- Grease a 9-by-13-by-2-inch baking pan or 2 1/2 to 3-quart baking dish.
- Heat the oil in a large skillet over medium heat. Add the pork chops and sprinkle lightly with seasoned salt. Sear the chops, turning to brown both sides.
- In a bowl, combine the soup, milk, sour cream, and pepper. Stir in the hash brown potatoes, half of the cheese, half of the French fried onion rings, the garlic powder, and butter.
- Spoon the hash brown mixture into the prepared baking dish.
- Arrange the pork chops over the potato mixture.
- Cover the pan tightly with foil and bake in the preheated oven for 40 minutes.
- Remove the foil and top with the remaining shredded cheese and fried onions. Bake, uncovered, for 5 minutes longer.
|Nutritional Guidelines (per serving)|
|Total Fat||84 g|
|Saturated Fat||36 g|
|Unsaturated Fat||32 g|
|Dietary Fiber||4 g|