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.