When you are craving meat and veggies for your family, this Pork Chop and Hashbrowns Casserole is where it’s at.
- 16 bone-in pork loin chops
- 2 tablespoons olive oil
- 2 (10-3/4 ounce) cans condensed cream of celery soup
- 1 ⅓ cup milk
- 1 cup sour cream
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- 2 (26 ounce) packages frozen shredded hash brown potatoes
- 2 cups finely shredded cheddar cheese, divided
- 2 (3.5 ounces) packages french-fried onions, divided
Preheat the oven to 350 degrees. Spray two 9×13 casserole dishes with nonstick cooking spray.
Season pork chops with salt and pepper. Heat a large skillet over medium-high heat. Add the oil. Brown the pork chops on both sides.
Meanwhile, in a large bowl, stir together the soup, milk, sour cream, salt, pepper, and garlic powder. Add the hash browns, 1 ½ cup cheese, and half of the fried onions. Divide in half and spread in the bottom of the casserole dishes. Place the pork chops on top.
Cover the casserole dishes with aluminum foil and bake for 30 minutes.
Uncover the dishes and sprinkle with the remaining cheese and onions. Return to the oven and bake uncovered for an additional 5 to 10 minutes or until the meat is cooked through and meat juices run clear.
Keywords: Pork Chop and Hashbrowns Casserole