I stole this recipe for Pork Chop Casserole from iamhomesteader.com. This casserole is perfect for a winter dinner. Condensed cream of mushroom soup, milk, sour cream, salt and pepper are mixed together in a bowl. Then hash browns, cheddar cheese and French-fried onions are stirred in before spreading the potato mixture into a baking dish. Seasoned pork chops are browned and placed on top of the potato mixture. The dish is covered in foil and baked for 40 minutes. Next more cheese and French-fried onions are sprinkled on top and baked until the cheese is melted. This recipe does use a few extra dishes, but the kitchen shouldn’t get too messy.

The ingredients for this recipe are: 1 tbsp vegetable oil, 6 boneless pork chops, 1 tsp seasoned salt, 1 can (10.5 oz) condensed cream of mushroom soup, ⅔ cup milk, ½ cup sour cream, ½ tsp salt, ¼ tsp ground black pepper, 1 package (16 oz) frozen hash brown potatoes, 1 cup shredded cheddar cheese and 1 can (6 oz) French-fried onions

Heat vegetable oil in a large skillet over medium heat. Season pork chops with seasoned salt. Cook pork chops in hot oil until browned completely, 2 to 3 minutes per side.

Mix condensed cream of mushroom soup, milk, sour cream, salt and pepper in a bowl.

Fold in the thawed hash brown potatoes.

Then add ¾ cup cheddar cheese and ¾ of the French-fried onions into the soup mixture.

Spread potato mixture into 9×13 baking pan that has been sprayed with non-stick cooking spray. Arrange pork chops on top of the potatoes.

Cover the dish with foil. Bake at 350 F for 40 minutes. Remove the foil and cover pork chops with remaining ¼ cup cheese.

Then add the remaining French-fried onions.

Place casserole dish back into the oven until the cheese melts about 5 minutes. Pork chops should reach an internal temperature of 145 F.

Scoop out and serve!

If you liked this recipe for Pork Chop Casserole then you can also try Sheet Pan Baked Pork Chops and Potatoes, Country Pork Chops and Rice, Ranch Pork Chop Sheet Pan Supper, Pork Chop ‘N Potato Bake or Deviled Pork Chops with Scalloped Potatoes.

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Pork Chop Casserole

This casserole is perfect for a winter dinner. Condensed cream of mushroom soup, milk, sour cream, salt and pepper are mixed together in a bowl. Then hash browns, cheddar cheese and French-fried onions are stirred in before spreading the potato mixture into a baking dish. Seasoned pork chops are browned and placed on top of the potato mixture. The dish is covered in foil and baked for 40 minutes. Next more cheese and French-fried onions are sprinkled on top and baked until the cheese is melted.

Course Entree

Prep Time 15 minutes

Cook Time 45 minutes

Servings 6 people

Ingredients

Pork Chops

• 1 tbsp vegetable oil
• 6 boneless pork chops
• 1 tsp seasoned salt

Hash Brown Mixture

• 1 can (10.5 oz) condensed cream of mushroom soup
• ⅔ cup milk
• ½ cup sour cream
• ½ tsp salt
• ¼ tsp ground black pepper
• 1 package (16 oz) frozen hash brown potatoes, thawed
• 1 cup shredded cheddar cheese divided
• 1 can (6 oz) French-fried onions, divided

Instructions

1. Preheat oven to 350 F.

Pork chops

1. Heat vegetable oil in a large skillet over medium heat. Season pork chops with seasoned salt.
2. Cook pork chops in hot oil until browned completely, 2 to 3 minutes per side. Remove pork to a plate lined with paper towels to drain.

Hash Brown Mixture

1. Mix condensed cream of mushroom soup, milk, sour cream, salt and pepper in a bowl. Fold hash brown potatoes, ¾ cup cheddar cheese and ¾ of the French-fried onions into the soup mixture.
2. Spread potato mixture into 9×13 baking pan that has been sprayed with non-stick cooking spray.
3. Arrange pork chops on top of the potatoes. Cover the dish with foil.
4. Bake for 40 minutes.
5. Remove the foil and cover pork chops with remaining ¼ cup cheese and remaining French-fried onions.
6. Place casserole dish back into the oven until the cheese melts about 5 minutes. Pork chops should reach an internal temperature of 145 F.
7. Serve immediately.