This Pork Chop and Hashbrown Casserole is a family favorite recipe of creamy pork chops in a cheesy potato mixture, the perfect comfort food for a chilly fall night.
What You’ll Love About This Recipe:
Make a delicious classic comfort food recipe with simple ingredients for tender pork chops in a creamy, cheesy potato mixture. All you need to do is sear the pork chops, then combine the soup with the potatoes and put it all together to create a scrumptious and hearty dinner recipe.
If you love cheesy potatoes, try our cheesy smashed potatoes or cheesy hashbrown casserole for more great oven recipes.
Key Ingredients:
Use fresh boneless pork chops to make this simple pork chop hash brown casserole. You will need about 6 for the one-pan meal.
Condensed soup is used for the pork chop casserole creamy filling. For the best results, use cream of celery soup in the soup mixture.
For the hashbrowns, use frozen hashbrowns for simplicity and to cut down on the prep time to make this cheesy hash and pork chops dish.
How To make this Pork Chops and Hash Browns Casserole:
- Preheat oven to 375°F.
- Brown pork chops in hot oil over medium heat in a large skillet, season with seasoned salt, and set aside.
- In a large bowl, mix cream of chicken soup, milk, sour cream, pepper, melted butter, garlic powder, frozen hash browns, ½ cup shredded cheese, and half the fried onions.
- Pour soup mixture into a 9×13-inch dish and place pork chops on top.
- Cover with foil and bake for 50 minutes, or until pork reaches 145°F internally.
- Top with remaining cheese and onions, then bake uncovered for 5 more minutes.
Expert Tips & Variations:
If you are worried about the pork chops drying out, get thicker pork chops and pound them into an even thickness.
Use diced frozen potatoes in place of the hash browns and make cheesy potatoes for this easy recipe.
For another option to preplace the cream of celery soup, a can of condensed mushroom or condensed chicken soup would also work with the brown potatoes mixture.
Storing Tips:
Store the leftovers in the casserole dish with aluminum foil, or scoop whatever remains into an airtight container and place it in the fridge for up to 5 days.
Other Pork Chop recipes you’ll love:
- Slow Cooker Creamy Ranch Pork Chops and Potatoes Recipe
- Brown Sugar Glazed Pork Chops Recipe
- Fiesta Pork Chops and Rice Bake Recipe
- Grilled Tuscan Pork Chops (Easy Marinade) Recipe
Pork Chop Casserole With Hashbrowns Recipe
Ingredients
- 6 boneless pork chops
- 1 Tablespoon vegetable oil
- seasoned salt, to taste
- 10.5 ounces cream of celery soup, 1 can
- ½ cup milk
- ½ cup sour cream
- ¼ teaspoon pepper
- 4 Tablespoons butter, melted
- ½ teaspoon garlic powder
- 32 ounces Frozen Hashbrowns, 1 bag
- 1 cup shredded cheddar cheese, divided
- 6 ounces French fried onions, 1 container
Instructions
- Preheat oven to 375℉.
- Brown pork chops in vegetable oil in a pan over medium heat. Sprinkle pork chops with seasoned salt and set aside.
- In a large mixing bowl, combine soup, milk, sour cream, pepper, melted butter, garlic powder, frozen hash browns, ½ cup shredded cheese and half the container of french fried onions.
- Spoon mixture into a 9 x 13 inch dish and rest pork chops on top.
- Bake covered with aluminum foil for 50 minutes (start checking the pork chops around 45 minutes – depending on the thickness of the pork chops, you may need to cook them for longer to make sure they are done. You want the internal temperature of pork to be 145℉).
- Remove from oven and top with remaining cheese and onions and bake uncovered for 5 additional minutes.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Can this be made as a freezer meal?
I am not the originator of the recipe, but I do ALOT of freezer cooking. I would give this one a definite YES. Was just considering it myself as one.
This recipe sounds so good that I’m going to make it this weekend.
Comfort food at its best!!! This looks amazing and I cannot wait to try it. Perfect for Fall.
YES! I love hashbrown casserole (really, any casserole is okay in my book) but never thought to combine it with porkchops. I get a ton of compliments on casseroles I prepare, and I always try to explain to people just how quick and simple these can be. Gotta love “cream of” soups, they’ve earned me a ton of praise over the years. Thanks for sharing this! http://tinyurl.com/besthairnow
I love your recipes, but is there any way to fix the problem I have with printing them? It doesn’t matter how I change the format, it never prints the amounts of the ingredients on the left side…it cuts this part off…I don’t have problems with any other blog with this…
Thank you for nice recipe.
girl shut up this looks AMAZING!
Yes, this would work as a freezer meal.
How do you think it would taste if I substituted plain yogurt for the sour cream?
Do you use the cube hash browns or the shredded?? Ty!
Made this for dinner and it was really good. I used about 8 butterfly porkchops and the cooking time took about an hour and a half. I ended up putting the porkchops in another pan and put the cheese and onions on the porkchops in that pan. Next time I am going to use a bigger pan and see if that helps with the cooking. Will make this when our son comes home from college. Thanks 6 sisters. 🙂
THIS LOOK SO GOOD,CAN’T WAIT TO MAKE IT.I LOVE TO MAKE CASSEROLES MOST IS CHICKEN,VEGGIES AND RICE,GROUND TURKEY.THANK YOU FOR A CHANGE.I MAKE CASSE-
ROLES ABOUT TWICE A WEEK.
THIS LOOK SO GOOD,CAN’T WAIT TO MAKE IT.I LOVE TO MAKE CASSEROLES MOST IS CHICKEN,VEGGIES AND RICE,GROUND TURKEY.THANK YOU FOR A CHANGE.I MAKE CASSE-
ROLES ABOUT TWICE A WEEK.
Made this tonite for hubby and me, we loved it. Enough to feed six. Potatoes were delicious as were the pork chops Use 6 center cut chops.
It’s been in the oven for an hour and a half. Potatoes are STILL not cooked. Just took the chops out & re-covered. Hope it’ll be done before my kids have to go to bed.
I try to pin this recipe & it wouldn’t let ,
Hi Kathy, we just tested the Pin It button and it worked fine. Not sure what could be wrong.
How would you adjust this recipe using “fresh” not frozen hashbrowns? We grow our own potatoes, so we always have lots of “real” potatoes!
Fresh potatoes grated are full of starch and will be sticky. So cut up your potatoes first and then boil until almost done, let cool. You can cube them or grate them. Then add to your casserole. I hope this helps! 🙂
FOR BEGINNERS: Pretty hard to “brown” chops on medium heat and seasoning them before browning will give better flavor. The potato mixture needs 1/2 tsp (or a little more) of salt and 1/2 tsp pepper. Mix all of the seasoning, wet ingredients, cheese & onions before adding potatoes .. it is easier to mix. I would suggest putting the chops on the bottom or nestled down in to the potato mixture to keep them moist. Lastly, cook time should be at least an hour (I will do 1:15 next time). This could easily be adapted to a slow cooker by putting chops on bottom, then rest on top and cook on low for 4-6 hours (with frozen potatoes). The bones of this recipe are very good!
Hi, I do have a question about freezing this. It may be a dumb question but want to make sure I don’t mess it up. Do you put it together and freeze or do you bake it, let cool then freeze? Thanks so much for any info. 🙂
So easy and delicious.
Can I use chicken breasts for this. Would it be the same prep and cooking time?
You could prep it the same. Chicken breasts can often be thicker. So you will want to check it to be sure they are cooked all the way through. Chicken should cook to 165F.
Easy and delicious! Couldn’t find cream of celery soup so we swapped for cream of cheddar.
Do I bake it before freezing it or freeze before baking?
I would freeze before baking. Just thaw in the fridge for about 24 hours and then bake as directed.
Can I substitute Cream of Mushroom instead of Cram of Celery
You can totally sub in with Cream of Mushroom soup.
This recipes is one of my favorites to make who would have thought chops and
hash brown casserole I’ve been making this for some years now. The only thing I’ve changed on this is I added more seasoning and more hash browns oh and I used creole seasoning, a little bit of salt, a good amount of black pepper and garlic powder, and of course, always extra homemade shredded cheese lol always extra of that and extra of the french fries onions because I love the crunch
I will make it again! It’s now a family favorite. I used 3/4 to 1” bone-in pork chops. 60 minutes was perfect. Tender and juicy! The cheesy hash browns were the cherry on top ! Thanks for sharing this delicious recipe.