Monday, August 29, 2011

Hashbrown~Pork Chop Casserole

I'm very excited to be sharing my first recipe review from Gooseberry Patch's latest cookbook, Big Book of Homecooking.
This recipe caught my attention right away.  I'm a Virginia gal, and let's just say, we love our piggy around here.  So when I saw that this was also a casserole, I knew I had to try it.
We thoroughly enjoyed this meal.  Even my husband, our family's picky eater, really enjoyed it.  This is definitely a great meal for all the meat and potato lovers in your life.  It was pure comfort food; filling and satisfying and I just served it up with some fried apples and biscuits and it was delicious.  I added my additions to the recipe in parentheses and I also added some notes below.
5 bone-in pork chops

salt, pepper & garlic powder (to taste)
1 tablespoon oil
1 cup sour cream
1 can (10 3/4 oz.) cream of celery (or cream of chicken) soup
1/2 cup milk
Frozen Shredded Hashbrowns (32 oz. package), thawed
1 cup onion, chopped
1 cup shredded cheddar cheese
(milk not pictured)
Preheat oven to 375F degrees
Preheat a large skillet over medium-high heat, add in oil, then add in pork chops and brown pork chops on both sides in hot oil. (I seasoned my chops with a bit of salt, pepper and garlic powder). Set aside. Be sure not to cook pork chops all the way through, they will finish cooking in the oven.
 In a large bowl, combine sour cream, soup and milk.
Stir in hashbrowns and onion.
 Spread hashbrown mixture in an ungreased 13x9 baking dish and sprinkle with cheese.
 Top with pork chops.
 Bake uncovered for 45-50 minutes or until heated through and pork chops are fully cooked.
Cook's Notes: The directions did not call for any kind of seasoning for the chops. I added a bit of salt, pepper and garlic powder to them. I think this really helped the flavor. But you could add any of your favorite seasoning to them or none at all, if you prefer. Also, I only had room for 4 pork chops in my casserole dish instead of the 5 pork chops the recipe called for since mine were on the large side. I would not recommend using thin cut pork chops for this recipe since the longer baking time may cause them to become dry.

This recipe was submitted by Shirley Flanagan of Wooster, OH and can be found on Page 111 of the Big Book of Homecooking. 


Disclosure: I received a free copy of this book for review as well as one to giveaway to a reader of this blog.   Also,, if you click on any of the amazon affiliate links above, and you buy the book, I earn a few cents, maybe even a dollar.  I'm not even sure how much, but now you know all the details and we can stay friends.


The Mom Chef said...

Seems kind of odd that they wouldn't have any seasoning on the pork chops. You were right to salt and pepper them. The publisher should get your opinion sooner. :)

Thanks for a fantastic review and terrific recipe!

Veronica Gantley said...

Oh my these look so good. I may just make this this weekend.

Holly said...

This casserole is right up my alley! Just made a similar one without the pork chops. Its a family favorite! : )

Gooseberry Patch said...

Great job, Brandie...thanks for sharing the recipe. Looks delicious! :)

Shari said...

looks wonderful...and timing?!? I got pork chops out for see if I have everything else....we may just have this tonight!

Pretend Chef said...

Pork chops are a food that is so comforting for me. My mama made them for us quite often growing up and it always reminds me of her. I love this recipe. Looks and sounds so delicious. I'd love to give this a try.

Kelly @ Eat Yourself Skinny said...

Yummy I LOVE porkchops, what a great recipe!! :)

Dawnie @ The Coach's Wife's Kitchen said...

I love this recipe! I am always on the look out for pork chop recipes... I have no clue how to cook them!

Lindsay said...

That looks amazing will have to try that!

RavieNomNoms said...

This is certainly a must try!! Look at that...Have a good Monday Brandie!

Muriel Miller said...

This looks Delicious! I love creamy cheesey potatoes and paired with pork chops! WEll you just cant go wrong with this one!

Anonymous said...

could this be adapted to crock pot?

The Country Cook said...

Love all the comments! Thank you so much to everyone who has stopped by!!
For the question about the Crock Pot. I think that is an excellent question! To be fair though, I have not tried to make this dish in a Crock Pot. My concern would be that there just is not enough liquid in the hashbrown mixture for it to really hold well in a crock pot. Also, if you have a crock pot that runs hot, the sour cream could burn. If anyone can think of a way for this to be adapted for the crock pot, I'd love to hear your suggestions!

The Farmers Wife said...

Great job Bran! I love this recipe, such a classic. How awesome that you get to review this book!

Stephanie @ Eat. Drink. Love. said...

Pork chops, and creamy cheesy potatoes. I don't think it gets any better than this! :)

Lizzy said...

Looks like something my meat and potatoes guys would adore! Me, too~

Sandra said...

Fantastic recipe, and you made it sooo good!Love is in the air, got to try this too!:)) I think my bookm. will be blocked soon!:)))

Annie Oakley's Kitchen said...

Love that this is pretty much an easy one dish dinner! My family is a big fan of pork chops too!

Jill Colonna said...

Haven't had pork chops in ages. It's high time we pigged out on your fabulous recipe!

Kim B. said...

This is one of my family's FAVORITE dinners! I like to use French's Fried Onions instead of a regular onion. I add 1/2 a can to the potato mixture & then during the last 10 minutes I sprinkle some more shredded cheese & the rest of the fried onions on top & let them melt together...YUM!! I too season my porkchops with salt, pepper, & garlic powder. :)

4littlefergusons said...

Printing this now! I am a HUGE fan of 1 dish meals, add a steamed veggie and we are SET, and the sink isn't even going to be stacked with a million and one dishes. YAY! I like Kim B's suggestion. Love me some French fried onions!

Anonymous said...

I am wondering if you could substitute chicken broth for the milk and maybe increase to 3/4 or 1 cup. You might have to play around with qty to get right consistentcy. Maybe even keep the milk and just add broth for moisture. Maybe will experiment this weekend and report back.

wlangley said...

I also make this with cream of chicken instead of the cream of celery &I serve with chicken.both are delish

RobinKay said...

I made this recipe for a family dinner the other night and it was a huge success!! Everyone loved it. I have a large family so I split the potatoes into two 13x9 pans and added a lil extra cheese on each. I was able to squeeze in 6 chops in each pan.I was worried that the potatoes seemed a little dry when I put them in but the juices from the pork chops added to it while baking and they were amazing. I stumbled into this site while on onceamonthmom....I kept digging thru the recipes saying "OH! I'd definitely eat that, and that, and that, and that....thanks so much! Keep them recipes coming!

The Country Cook said...

Hi RobinKay!! So glad to have you here!! And I'm so happy you found a recipe you love. I have made this so many times since doing this blog post. We really love it!! Thank you so much for taking the time to leave a comment here about it!!

Amy said...

Hi! I'm making this for dinner tonight and I can't wait to taste it! It has everything my fam. loves!!! Thanks for sharing the recipe & Happy Thanksgiving! :)


Michelle said...

I made this last night. I substituted thick pork cutlets for the bone-in pork chops and used southwest style hash browns and omitted the onion. It was delicious! Thank you for sharing the recipe.

The Country Cook said...

Hi Michelle!! So glad to hear this was a success - yay!

Tina said...

Here is a similar recipe for the crockpot. (An added bonus is the french-fried onions others have commented on). I found it in a Taste of Home magazine. It was submitted by Dawn Huizinga from Owatonna, Minnesota.

Pork Chop Potato Dinner
cook time: 2.5 - 3 hours

6 bone-in pork chops
(1/2 inch thick)
1 tablespoon vegetable oil
1 package (30 ounces) frozen hash
brown potatoes, thawed
1.5 cups (6 ounces) shredded
cheddar cheese, divided
1 can (10 3/4 ounces) condensed
cream of celery soup, undiluted
1/2 cup of milk
1/2 cup sour cream
1/2 teaspoon seasoned salt
1/8 teaspoon pepper
1 can (2.8 ounces) french-fried
onions, divided

*In a large skillet, brown chops in oil on both sides; set aside and keep warm. In a bowl, combine the potatoes, 1 cup cheese, soup, milk, sour cream, seasoned salt, and pepper. Stir in half of the onions.

*Transfer to a greased 5 quart slow cooker; top with pork chops. Cover and cook on high for 2.5 to 3hours or until meat juices run clear. Sprinkle with remaining cheese and onions. Cover and cook 10 minutes longer or until cheese is melted. Enjoy.

Incidentally, the Gooseberry Patch recipe you posted for this came from a woman living in Wooster, Ohio. I live 30 minutes from there.

I just found your blog and I'm loving it. I have spent all day looking at your recipes instead of doing my homework. I have found many recipes that I want to try. Best wishes to you, your family, and your scrumptious (my 8 year old just used this word last night) blog.

Casey said...

My husband refuses to eat anything with cream of celery or mushroom.. He is a cream of chicken guy... What do you think about substituting the cream of celery for the chicken... Think it would still be as good???

Mindi said...

I was just wondering if it matters if you use boneless or bone-in chops?? Thanks!! Sounds delish!!

Anonymous said...

Love the simplicity of this yummy recipe!

Megan Schnaible said...

I just made this for dinner the other night and both my husband and 2 year old daughter loved it! Good call on seasoning the pork chops, I sprinkled a little salt, pepper and a dash of Cajun seasoning on both sides of the pork chops.
Will definitely being making this again!

Anonymous said...

I used thick boneless pork chops and it was fantastic and done in 1hr.

Anonymous said...

Cream of chicken is a great substitute in this. We don't do cream of celery either. :)

Anonymous said...

Nice change from the usual porkchop recipes. I followed another post which suggested adding French Fried Onions. Excellent addition. The last few minutes I added more cheddar cheese and FFOnions on top of the chops. Will definitely make this recipe again. Thank you for the recipe.

sandra stinson said...

My hisband hates sour cream, could you leave it out and it still taste good? I want to make this so bad.

Kathlene Barini said...

Could you please tell me if that is just peaches on the side or something else?? If its something else I would love the recipe if you dont mind sharing :)

Anonymous said...

I have had this recipe Pinned for a while. Hindsight being foresight, I don't know why I waited this long to make it! Was YUMMY! I followed the directions as written. With the exception of seasoning the pork chops. A keeper! Next time, will HAVE to make two pans! TY for sharing.

Anonymous said...

The first time I made this it was so good, I vowed to keep the ingredients on hand. Tonight I came home and thought, this is a great night for porkchop and hash brown casserole! Only to find out I didn't have the porkchops. But I DO have cubed ham that is ready to fry! Insert pork whatever. Lol. Thank you so much Brandi, for making such awesome and easy recipes available! I am completely jealous that Amanda has you for a friend! -Tanya