Pork Chop 'N Potato Bake

Pork Chop 'n Potato Bake

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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


  • 6
    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


  1. Pre-heat oven to 350 degrees.
  2. Brown pork chops in a skillet sprayed with cooking spray. Sprinkle with seasoned salt and set aside.
  3. Combine 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.
  4. Spoon mixture into a 9 x 13-inch baking dish. Arrange pork chops over potatoes.
  5. Cover 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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