Pork Chop Casserole Recipe

This pork chop casserole recipe features a topping of cheddar cheese and French fried onions. Sour cream and cream of celery soup flavor the hash browns and pork chops underneath.

Pork Chop Potato Casserole Recipe

8 pork chops (1/2 inch thick)
1 teaspoon seasoned salt
1 tablespoon vegetable oil
1 (10.75 ounce) can condensed cream of celery soup, undiluted
2/3 cup milk
1/2 cup sour cream
1/2 teaspoon salt
1/4 teaspoon pepper
1 (26 ounce) package frozen shredded hash brown potatoes
1 cup shredded Cheddar cheese, divided
1 (2.8 ounce) can French-fried onions, divided

Preheat your oven to 350 degrees F.

Sprinkle the 8 pork chops with seasoned salt. In a skillet, brown chops on both sides in oil. In order to be sure the pork chops are done to perfection in the final dish the pre-browning is necessary.

In a large bowl, combine the cream of celery soup, milk, sour cream, salt and pepper. Stir in the shredded hash brown potatoes, 3/4 cup shredded cheddar cheese and half of the French-fried onions. Spread this mixture into a greased 13-in. x 9-in. x 2-in. baking dish.

Arrange the 8 browned pork chops on top.

Cover the casserole with a lid or aluminum foil and bake at 350 degrees F. for 40 minutes.

Uncover the casserole and sprinkle with the remaining shredded cheddar cheese and French-fried onions. Bake uncovered for 5-10 minutes longer or until the potatoes are tender, the cheese is melted and the pork chop juices run clear.

This casserole recipe definitely belongs in your recipe rotation. Your family will beg for it often.

Invite your mother-in-law over for dinner and make her this pork chop casserole recipe and watch her turn green with envy.