Pork Chop ‘N Potato Bake

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I stole this recipe for Pork Chop ‘N Potato Bake from a Durkee® French Fried Onion Advertisement from April 1985 issue of Good Housekeeping. Browning pork chops in a skillet with seasoned salt starts this recipe. A mixture of cream of celery soup, milk, sour cream and seasoning is mixed with frozen hash brown potatoes, cheddar cheese and French Fried Onions. The potato mixture is spread into the bottom of a casserole dish and the browned pork chops are placed on top. Additional cheddar cheese and French Fried Onions are sprinkled on top before baking. This magazine advertisement from the 1980s is an easy meal to add to your recipe files.

Did you know? French fried onions are small irregular onion strips that are coated in batter and deep fried until crunchy. This is the crunchy topping often found on green bean casserole. In 1986 Durkee’s French onions became French’s crispy fried onions.³ (see more trivia in the Trivia tab)

Combine 1 can (10 ¾ oz) condensed cream of celery soup, ½ cup milk, ½ cup sour cream, ¼ tsp ground black pepper and ½ tsp seasoned salt.

Stir in 1 thawed package (24 oz) frozen O’Brien or hash brown potatoes, ½ cup shredded cheddar cheese and ½ can (2.8 oz) French Fried Onions.

Spoon potato mixture into 9×13 inch baking dish sprayed with non-stick cooking spray.

Brown 6 pork chops in a lightly greased skillet. Sprinkle with seasoned salt while cooking.

Arrange pork chops over potatoes.

Bake, covered, at 350 F for 40 minutes. Top with ½ cup cheddar cheese and remaining ½ can French Fried Onions; bake, uncovered, 5 minutes longer.

Serve warm, I like to serve the pork chops over a scoop of the potatoes.

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Pork Chop ‘N Potato Bake

Browning pork chops in a skillet with seasoned salt starts this recipe. A mixture of cream of celery soup, milk, sour cream and seasoning is mixed with frozen hash brown potatoes, cheddar cheese and French Fried Onions. The potato mixture is spread into the bottom of a casserole dish and the browned pork chops are placed on top. Additional cheddar cheese and French Fried Onions are sprinkled on top before baking.

Course Entree
Cuisine American
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6 people

Ingredients

  • 6 Pork chops
  • Vegetable oil
  • Durkee seasoned salt
  • 1 can (10 ¾ oz) condensed cream of celery soup
  • ½ cup milk
  • ½ cup sour cream
  • ¼ tsp Durkee ground black pepper
  • 1 package (24 oz) frozen O’Brien or hash brown potatoes, thawed
  • 1 cup (4 oz) shredded cheddar cheese
  • 1 can (2.8 oz) Durkee French Fried Onions

Instructions

  1. Brown pork chops in a lightly greased skillet. Sprinkle with seasoned salt and set aside.
  2. Combine soup, milk, sour cream, pepper and ½ tsp seasoned salt. Stir in potatoes, ½ cup cheese and ½ can French Fried Onions. Spoon potato mixture into 9x13 inch baking dish. Arrange pork chops over potatoes. Bake, covered, at 350 F for 40 minutes.
  3. Top with remaining cheese and onions; bake, uncovered, 5 minutes longer.

Recipe Notes

I assemble the potato mixture first and place it in the baking dish. My skillet would not fit all 6 pieces of pork at once. When the first batch of pork chops was browned, I placed it on the potatoes while I browned the second batch. Season the pork chops while browning, I used salt, pepper and poultry seasoning (I couldn’t find Durkee seasoned salt).