pork chop 'n potato bake
(3 ratings)
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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.
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(3 ratings)
yield
6 serving(s)
prep time
15 Min
cook time
45 Min
method
Bake
Ingredients For pork chop 'n potato bake
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6pork chops
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seasoned salt (such as lawreys)
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1 can(10 3/4 oz) cream of celery soup
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1/2 cmilk (low fat is fine)
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1/2 csour cream, (lite, or fat free is fine)
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1/4 tspblack pepper
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1 pkg(24 oz) frozen hash brown potatos, thawed
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1 cshredded cheddar cheese (lite is fine)
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1 cfrench fried onions
- OPTIONAL:
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1/2 cdiced, green pepper, may be added with the potatoes
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1 can(10 3/4 oz) cream of mushroom soup may be used instead of the celery soup
How To Make pork chop 'n potato bake
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1Pre-heat oven to 350 degrees.
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2Brown pork chops in a skillet sprayed with cooking spray. Sprinkle with seasoned salt and set aside.
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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.
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4Spoon mixture into a 9 x 13-inch baking dish. Arrange pork chops over potatoes.
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5Cover casserole, bake for 40 minutes. Remove cover, top casserole with remaining cheese and onions, and bake, uncovered, 5 minutes longer. Enjoy!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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