Pork Chop Hash Brown Casserole is a one pan meal. Seasoned pork chops baked on top of a creamy, cheesy hash brown casserole!
A WHOLE MEAL IN ONE DISH
I love entire meals that cook all in one dish. It takes the guesswork out of figuring out side dishes to go along with your main dish. That is always the hardest part of meal planning for me - deciding on side dishes! By the time I am done preparing and cooking the main dish, then I have to start on side dishes. It can be time consuming and create a lot of dishes. This pork chop hash brown casserole solves that problem for you!
FREQUENTLY ASKED QUESTIONS:
You could as long as they are thick. The flavor of bone-in pork chops really holds up to the cooking process in this casserole dish.
This really is an all-in-one meal. However, I think you could definitely serve it with some steamed green beans, MAPLE GLAZED CARROTS or my 2-INGREDIENT CREAM BISCUITS.
Do not skip this step. Browning adds so much flavor to the pork chops. It also adds a beautiful golden color that makes it appealing. Just don't brown the pork chops for too long or they will start to cook all the way through and we don't want overcooked, rubbery pork chops when the casserole is finished.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- oil
- salt, pepper, garlic powder
- bone-in center thick cut pork chops
- sour cream
- cream of celery (or cream of chicken) soup
- milk
- shredded hash browns
- onion
- shredded cheddar cheese
HOW TO MAKE BAKED PORK CHOP HASH BROWN CASSEROLE
Preheat oven to 375F degrees. Preheat a large skillet over high heat. Pour in oil.
Season both sides of the pork chops with salt, pepper and garlic powder. Once skillet is nice and hot, add in pork chops and brown pork chops on both sides in hot oil. You will need to do this in batches. Be sure not to cook pork chops all the way through, they will finish cooking in the oven.
Note: you may need to add more oil to the pan while browning the pork chops. Set aside browned pork chops while making hash brown mixture.
In a large bowl, combine sour cream, soup and milk.
Stir in hash browns and onion.
Spread hash brown mixture into 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. If you notice the casserole getting too brown, cover with aluminum foil until it's done cooking.
Then serve!
CRAVING MORE RECIPES?
Pork Chop Hash Brown Casserole (+Video)
Ingredients
- 1 tablespoon oil
- 4 bone-in, center thick cut pork chops
- salt, pepper and garlic powder (equal amounts of each, to taste)
- 1 cup sour cream
- 10.75 ounce can cream of celery soup or cream of chicken
- ½ cup milk
- 32 ounce package frozen shredded hash browns, thawed
- 1 cup chopped onion
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 375F degrees. Then, preheat a large skillet over high heat. Pour in oil.
- Season both sides of pork chops with salt, freshly ground black pepper and garlic powder.
- Once skillet is nice and hot, add in pork chops and brown pork chops on both sides in hot oil. You will need to do this in batches. Be sure not to cook pork chops all the way through, they will finish cooking in the oven.
- Be sure not to cook pork chops all the way through, they will finish cooking in the oven.
- Note: you may need to add more oil to the pan while browning the pork chops. Set aside browned pork chops while making hash brown mixture.
- In a large bowl, combine sour cream, soup and milk.
- Stir in hash browns and onion.
- Spread hash brown mixture into an ungreased 9x13-inch 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. If casserole is getting too brown while cooking, cover with alumiunm foil.
- Then serve!
Video
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Originally published: August 2011
Updated & republished: June 2021
Cindy Cleveland
I made this last night and it was so good. This will be my go to pork chop dish from now on.
Barbara P Smith
I prefer the thin chops. Would it work to add the chops half way thru the oven cooking of the cheese/hash brown portion?
JoyceK
This recipe is even better with I can of Durkees onions. Add half can to the potatoes with cheese and soup. During last 5 minutes of baking, top casserole with the other half of the can of Durkees onions and bake uncovered.
Christine @ myblissfulmess
This casserole was simple to put together, but even better than that, my family loved it! Not a drop of leftovers! I used 6 boneless pork chops and it came out wonderfully! My son and Hubs went back for seconds! I served it with some steamed broccoli on the side. Thank you for such a lovely recipe!
Anonymous
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
Anonymous
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.
Kathlene Barini
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 🙂
sandra stinson
My hisband hates sour cream, could you leave it out and it still taste good? I want to make this so bad.
Anonymous
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.
Megan Schnaible
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
Love the simplicity of this yummy recipe!
Mindi
I was just wondering if it matters if you use boneless or bone-in chops?? Thanks!! Sounds delish!!
Anonymous
I used thick boneless pork chops and it was fantastic and done in 1hr.
Casey
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???
Anonymous
Cream of chicken is a great substitute in this. We don't do cream of celery either. 🙂
Tina
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.
Kathi
I made your crock pot recipe last night but I only made 3 pork chops because I was serving only 2 of us and I cut the hash browns down to half a package. I also used Healthy Request Cream of Celery soup because it is low sodium and has no MSG which will put me in the hospital as I am highly allergic to it. I didn't used the french fried onions but used a small red onion finally diced that I combined in the soup mixture. It turned out so very good. Thanks for all of the notes and the change up in the recipe. .
Michelle
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
Hi Michelle!! So glad to hear this was a success - yay!
Amy
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! 🙂
Amy