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Pork Chop Potato Casserole

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Pork Chop Potato Casserole
2008-10-24 Main Dish
4 48

This hearty casserole is made creamy with cream of mushroom soup, sour cream and cheddar cheese. What a way to flavor the hash browns and pork.

  • Servings: 8


8 Pork Chops, ½" thick
1 tsp Seasoned Salt
1 Tbsp Vegetable Oil
1 can (10-3/4 Ounces) Condensed Cream of Mushroom Soup, undiluted
⅔ cup Milk
½ cup Sour Cream
½ tsp Salt
¼ tsp Pepper
1 pkg (26 Ounces) Frozen Shredded Hash Brown Potatoes
1 cup Shredded Cheddar Cheese, divided


Sprinkle pork chops with seasoned salt. In a skillet, brown chops on both sides in oil. In a large bowl, combine soup, milk, sour cream, salt, and pepper; stir in hash browns and 3/4 cup cheese. Spread into a greased 13x2 inch baking dish. Arrange pork chops on top. Cover and bake at 350 degrees for 40 minutes. Uncover and sprinkle with remaining cheese. Bake uncovered, 5-10 minutes longer or until potatoes are tender, cheese is melted and meat juices run clear.