Cheesy Pork Chop and Potato Casserole
Cheesy pork chop and potato casserole with a crunchy topping is an absolutely delicious family friendly meal. Tender pork chops and cheesy potatoes bake together for a hearty dinner that is hard to pass up!
Servings: 6 Servings
Ingredients
- 1 Tablespoon vegetable oil
- 6 bone in pork chops
- ½ teaspoon seasoned salt
- ¼ teaspoon ground black pepper
- 10.5 oz cream of mushroom soup
- ½ cup milk
- ½ cup sour cream
- 24 to 30 oz package hash browns thawed
- 2 cups colby jack cheese
- 1 cup french fried onions
Instructions
- Preheat oven to 350°F.
- Heat 1 Tablespoon vegetable oil in skillet over medium heat.
- Season both sides of 6 bone in pork chops with ½ teaspoon seasoned salt and ¼ teaspoon ground black pepper. Brown both sides of each pork chop, then remove from heat and set aside.
- In a large bowl, stir together the ½ cup milk, ½ cup sour cream, 10.5 oz cream of mushroom soup, and 1 cups colby jack cheese. Add defrosted 24 to 30 oz package 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 1 cup french fried onions and remaining 1 cups colby jack cheese over the top. Bake for 20 more minutes.
- Allow to rest for 10 minutes then serve.
Notes
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 for even cooking.
Nutrition
Serving: 1Serving | Calories: 713kcal | Carbohydrates: 30g | Protein: 51g | Fat: 42g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 175mg | Sodium: 1021mg | Potassium: 1079mg | Fiber: 2g | Sugar: 2g | Vitamin A: 600IU | Vitamin C: 9mg | Calcium: 392mg | Iron: 3mg
Tried this recipe?Please consider rating it and saving on Pinterest for later!