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Pork Chop Potato Casserole
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
"Pork chops layered with creamy sour cream, celery soup, hash browns, melted Cheddar, and crunchy French-fried onions in a delectable casserole."
Ingredients:
  • 1 tablespoon vegetable oil
  • 8 pork chops
  • 1 teaspoon seasoned salt
  • 1 (10.75 ounce) can condensed cream of celery soup
  • 0.66666668653488 cup milk
  • 0.5 cup sour cream
  • 0.5 teaspoon salt
  • 0.25 teaspoon ground black pepper
  • 1 (16 ounce) package frozen hash brown potatoes, thawed
  • 0.75 cup shredded Cheddar cheese
  • 1 (6 ounce) can French-fried onions, divided
  • 0.25 cup shredded Cheddar cheese
Instructions:
  • Preheat the oven to 350°F (175°C) for the perfect baking temperature.
  • In a large skillet over medium heat, warm vegetable oil. Season pork chops with seasoned salt. Sear pork chops in the hot oil until fully browned, about 2 to 3 minutes per side. Transfer the pork chops to a paper towel-lined plate to drain.
  • Combine celery soup, milk, sour cream, salt, and pepper in a bowl. Gently stir in hash brown potatoes, 3/4 cup Cheddar cheese, and roughly half of the French-fried onions. Transfer the mixture to a 13x9-inch baking dish and place the pork chops on top. Cover securely with aluminum foil.
  • Preheat the oven then bake for 40 minutes. Uncover the pork chops and sprinkle with 1/4 cup of Cheddar cheese and the rest of the French-fried onions. Bake for an additional 5 minutes until the cheese melts. Ensure the pork chops reach an internal temperature of 145°F (63°C) when probed with an instant-read thermometer.

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