Pork chops and cheesy potato casserole with a crunchy topping is an absolutely delicious family friendly meal. All you need is a vegetable and dinner is done!
This post is sponsored by the Wisconsin Pork Association. As always, all opinions are honest and my own.
If you are looking for a hearty and tasty meal, you are in the right place. The combination of tender pork chops and cheesy potatoes is hard to pass up. When they are baked together the flavor combination is magnified.
Add some cheese and a crunchy topping and it is hard to pass up. Luckily this recipe is easy to make, so you can see for yourself!
Pork and potatoes are a match made in heaven. This is especially the case if you are part of a meat and potato family like we are.
This recipe is a great way to get that perfect combination on the table with very few dirty dishes. Not to mention it is loaded with flavor.
I actually got this recipe from my mother-in-law. We were discussing casseroles and she brought up a potato and pork chop recipe they had recently.
Of course I was curious, so I asked her to send over the recipe. I knew when I saw it that it was going to be a little bit less of a hit here than it was at her house.
Little Dude wasn’t going to like the O’Brien potatoes and neither of my guys were going to be huge fans of the cream of celery soup. But that doesn’t mean I gave up on the recipe altogether, I mean of course not!
We are here talking about it after all, so you know I did something with it! I took the basic idea of the recipe she shared and mashed it together with one of our favorite side dishes, cheesy potatoes.
With some easy substitutions, the best of both worlds came together in one fabulous meal. We were all instant fans and it is now a part of our regular dinner rotation.
Why do we love pork so much?
We live in the midwest, so it is in our blood! No matter where you live, pork is a great affordable and nutritious option.
Of course it tastes amazing, there are so many ways to prepare it and we love them all. But it isn’t just about flavor, it is full of the good stuff as well.
In fact, according to pork.org, pork is a good source of protein and provides several important vitamins and minerals. It is an excellent source of thiamine, selenium, niacin, and B6.
It’s also a good source of riboflavin, zinc and potassium.
When we buy pork we are supporting neighbors and family farmers. They are constantly making strides in the right direction.
Those families that are producing pork are also eating it. So safety, sustainability, and health are primary concerns for them as well.
Pork farmers are on the front line protecting the environment and taking good care of their animals. It is in the best interest of everyone involved. You can learn more at porkcares.org.
All of the research, care and passion that goes into raising healthy pigs ensures an even better product for consumers as well. That is why guidelines for cooking pork to a safe cooking temperature are now 145℉.
If talking about pork leaves you with images of dry meat, that is because you are doing it wrong. Slightly pink centers are now encouraged and will leave you with an absolutely tender and delicious finished product.
More fabulous pork recipes
Of course our deep love for pork means we have a ton of favorite recipes. I always have such a hard time narrowing them down to share with you.
In fact we have been known to make pulled pork just to have leftovers. I have quite the collection of ways to reuse pulled pork leftovers and turn them into something totally different and amazing.
For a whole meal in one, try my maple and balsamic pork tenderloin sheet pan supper. We love cooking it with potatoes and green beans but you can easily change it up.
Brussels sprouts is another fabulous vegetable option and though they have a bad reputation, they are actually one of our favorites. Julie from Julie’s Creative Lifestyle was inspired by the recipe to make her own version of a pork tenderloin sheet pan meal with peppers that also looks amazing!
My Maw-Maw was a lady before her time. She used to cook pork chops and scalloped potatoes together in one casserole.
It was one of my mom’s favorite meals growing up and she passed that love on to us. The pork adds such great flavor to the potatoes and everything blends together so nicely.
That is just scratching the surface of our pork love. Click on Pork Recipes to see a lineup of deliciousness.
Tips & Tricks
We love using big bone-in pork chops. We think their flavor is absolutely amazing.
For bakes like this where there is a lot of food in the pan, I tend to look for chops that are about 3/4 of an inch in thickness. On the grill we like them even thicker!
If your pork chops are huge like ours, you may need to overlap them a bit in the pan to make them fit. That is perfectly ok.
However, try to limit the overlap as much as possible. If you think there is going to be a lot of overlap, use a lasagna pan instead of a 9×13″.
The more surface area you can expose to the heat, the more evenly the meat will cook. So use your best judgement depending on the chops you pick.
Feel free to use the square potatoes instead of the shredded hash browns if you prefer. Use the O’Brien potatoes with onions and peppers if your family will go for it!
Also feel free to play with the cheese variety. There are so many options that would be delicious in this recipe.
Whip up this delicious casserole
Now do yourself a favor and get a bag of hash browns defrosting. This wonderful meal should be on your menu this week.
Go ahead and put the ingredients on your shopping list for next week as well. I can see this becoming a regular addition to your menu, I know it is on ours.
Then tell me what your favorite pork recipes are. You know I am ready to try them all.
Let me know in the comments below or on social media. I can’t wait to get your favorites on our menu!
- 1 Tablespoon Oil
- 6 bone in pork chops
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon ground black pepper
- 1 (10.5-14 ounce) can cream of mushroom soup
- 1/2 cup milk
- 1/2 cup sour cream
- 1 (24-30 ounce) package has browns, thawed
- 2 cups colby jack cheese
- 1 cup french fried onions
- Preheat oven to 350°F.
- Heat oil in skillet over medium heat.
- Season both sides of the pork chops with seasoned salt and pepper. Brown both sides of each pork chop, then remove from heat and set aside.
- In a large bowl, stir together the milk, sour cream, cream of mushroom soup, and one cup of cheese. Add defrosted hash browns and stir to coat.
- Spoon into a greased 9x13" pan. Arrange pork chops over the top of the potatoes. Cover with foil and bake for 40 minutes.
- Remove the foil and sprinkle french fried onions and remaining cheese over the top. Bake for 20 more minutes.
- Allow to rest for 10 minutes then serve.
If you have really large pork chops, use a lasagna pan or large dish instead of a 9x13". Some overlap is fine, but you want as much pork chop exposed as possible.
Amount Per Serving: Calories: 654Total Fat: 42gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 182mgSodium: 943mgCarbohydrates: 13gFiber: 1gSugar: 2gProtein: 53g
All nutritional information is estimated and will depend on the exact ingredients you use.