Pork Chops and Potatoes Casserole

If you look up the definition of comfort food, you just might find a picture of this Pork Chops and Potatoes Casserole. After all, how can you go wrong with tender pork chops smothered in creamy, cheesy potatoes? The only thing better than the creamy potatoes might be the crunchy French fried onions. Serve this filling dish with a light Healthy Broccoli Salad on the side.

Why This Recipe Works

This Pork Chop Casserole recipe is near and dear to my heart. I found the recipe in a Women's Circle Creative Cooking magazine. The magazine dates back to 1992, the same year I got married.

Back then I knew very little about cooking. However, my cooking skills have come a long way since then. Although I have made many modifications to the recipe since then, it still remains one of my husband's favorites.

I've prepared this dish for many of our church families over the years, some celebrating a new birth, and others needing comfort in difficult times.

I've passed this recipe on to many of those families along the way. Now I'm happy to be sharing it with you!

The creamy, cheesy potatoes just melt in your mouth and are quite filling, making them the perfect complement to the pork chops.

This Pork Chop casserole is not only delicious, but it's also perfect when you're short on time. Serve it with Roasted Brussel Sprouts for an extra special treat!

How to Make This Recipe

Preheat oven to 375 degrees F

Heat the oil in a frying pan. Season pork chops with salt, pepper, and garlic powder, and add to the pan. Brown pork chops on both sides, then set aside.

Add hash browns to the same pan, and brown on both sides.

Mix cream of mushroom soup, milk, and sour cream. Add to a 9" X 13" glass casserole dish.

Break up the hash browns and add to the casserole dish, along with 1 cup shredded cheese, and 1 cup fried onions. Mix until all the ingredients are combined.

Smooth out the potato mixture, and cover with the pork chops. Cover with aluminum foil and bake for 30 minutes.

Remove the casserole dish from the oven. Carefully remove the foil. Sprinkle with the remaining ½ cup of French fried onions, and ½ cup of shredded cheese.

Bake, uncovered until the cheese is melted, and the fried onions are browned.

Serve the pork chops with a helping of the cheesy potatoes on the side. Enjoy!

"This meal was delicious , the preparation time was minimal , ingredients were simple, only 30 minutes to cook. This recipe is a keeper."

—Teresa

Recipe FAQs and Expert Tips

• There are many variations of this pork chops and cheesy potatoes recipe online. Many use thinly sliced potatoes instead of hash browns. You can also shred fresh potatoes to make your own hashbrowns. I would recommend partially frying the potatoes before mixing them with the other ingredients.
• Instead of French Fried onions, you can use caramelized onions.
• Cream of chicken, broccoli, or asparagus can be used instead of cream of mushroom soup.
• If you want to be extra naughty, add some crumbled bacon in the hashbrown mix!

Related Recipes

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Pork Chops and Potatoes Casserole

Tender pork chops, with crispy, cheesy topping and cheesy potatoes.

4.75 from 4 votes

Print Rate

Course: Main Dish

Cuisine: American

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Servings: 6 servings

Calories: 377.26kcal

Author: Hilda Sterner

Ingredients

• ▢ 1 T. vegetable oil
• ▢ 6 bone-in pork chops
• ▢ 1½ tsp. salt
• ▢ ¾ tsp. black pepper
• ▢ 1 tsp. garlic powder
• ▢ 8 hash brown patties
• ▢ 1 can condensed cream of mushroom soup
• ▢ ½ cup milk
• ▢ ½ cup sour cream
• ▢ 1½ cup sharp cheddar cheese (divided)
• ▢ 1½ cups French fried onions (divided)

Instructions

• Preheat oven to 375 degrees F.
• Heat the oil in a frying pan. Season pork chops with salt, pepper, and garlic powder, and add to the pan.
• Brown pork chops on both sides, then set aside.
• Add hash browns to the same pan, and brown on both sides.
• Mix cream of mushroom soup, milk, and sour cream. Add to a 9" X 13" glass casserole dish. Break up the hash browns and add to the casserole dish, along with 1 cup shredded cheese, and 1 cup fried onions. Mix until all the ingredients are combined.
• Smooth out the potato mixture, and cover with the pork chops. Cover with aluminum foil and bake for 30 minutes.
• Remove casserole dish from the oven. Carefully remove the foil. Sprinkle with the remaining ½ cup of French fried onions, and ½ cup of shredded cheese.
• Bake, uncovered until the cheese is melted, and the fried onions are browned.
• Serve the pork chops with a helping of the cheesy potatoes on the side. Enjoy!

Notes

• There are many variations of this pork chops and cheesy potatoes recipe online. Many use thinly sliced potatoes instead of hash browns. You can also shred fresh potatoes to make your own hashbrowns. I would recommend partially frying the potatoes before mixing them with the other ingredients.
• Instead of French Fried onions, you can use caramelized onions.
• Cream of chicken, broccoli, or asparagus can be used instead of cream of mushroom soup.
• If you want to be extra naughty, add some crumbled bacon in the hashbrown mix!

Nutrition

Calories: 377.26kcal | Carbohydrates: 6.67g | Protein: 34.67g | Fat: 22.7g | Saturated Fat: 11.34g | Cholesterol: 114.21mg | Sodium: 934.1mg | Potassium: 626.96mg | Fiber: 0.14g | Sugar: 1.63g | Vitamin A: 246.7IU | Vitamin C: 0.17mg | Calcium: 123.37mg | Iron: 1.12mg

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This recipe was originally posted on 7/29/2018 and was updated with more pictures and instructions on 11/10/19.