Pork Chop 'N Potato Bake

Pork Chop 'n Potato Bake Recipe

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Carol Perricone


I have had this recipe for over 20 years, and it never "gets old." My family still enjoys it as much now, as they did the first time I made it.

I have used fat free or 1% milk, light sour cream, and low fat shredded Cheddar cheese, to make it a healthier casserole, and it was still amazing! No one could tell the difference.

★★★★★ 3 votes
15 Min
45 Min


Add to Grocery List

pork chops
seasoned salt (such as lawreys)
1 can(s)
(10 3/4 oz) cream of celery soup
1/2 c
milk (low fat is fine)
1/2 c
sour cream, (lite, or fat free is fine)
1/4 tsp
black pepper
1 pkg
(24 oz) frozen hash brown potatos, thawed
1 c
shredded cheddar cheese (lite is fine)
1 c
french fried onions


1/2 c
diced, green pepper, may be added with the potatoes
1 can(s)
(10 3/4 oz) cream of mushroom soup may be used instead of the celery soup

How to Make Pork Chop 'N Potato Bake


  • 1Pre-heat oven to 350 degrees.
  • 2Brown pork chops in a skillet sprayed with cooking spray. Sprinkle with seasoned salt and set aside.
  • 3Combine soup, milk, sour cream, pepper and 1/2 teaspoon seasoned salt. Stir in potatoes (and green pepper if using), 1/2 cup cheddar cheese, and 1/2 cup french fried onions.
  • 4Spoon mixture into a 9 x 13-inch baking dish. Arrange pork chops over potatoes.
  • 5Cover casserole, bake for 40 minutes. Remove cover, top casserole with remaining cheese and onions, and bake, uncovered, 5 minutes longer. Enjoy!

Printable Recipe Card

About Pork Chop 'N Potato Bake

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: American
Other Tags: Quick & Easy, Healthy

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