Pork Chop and Potato Bake

  • Yield 6 servings

"This is a casserole that I make quite often. I had a neighbor who was very sick and I took this to him and his wife one night. The next day she called and wanted the recipe because he loved it. My family likes this too."


6 pork chops, with bone, thin-cut
1/8 teaspoon pepper
1/2 teaspoon salt
1 (10 3/4 ounce) can condensed cream of celery soup
1/2 cup sour cream
1/2 cup milk
1 (24-ounce) package frozen hash browns, thawed
1 cup shredded Cheddar cheese
1 cup canned French-fried onions


  1. Preheat the oven to 350F.
  2. Lightly grease a 13 x 9-inch baking dish.
  3. Brown the pork chops in a lightly greased skillet. Season with the salt and pepper.
  4. Combine the soup, sour cream, milk, and potatoes with half of the cheese and half of the onions.
  5. Spoon the potato mixture into the baking dish. Layer the pork chops over the potatoes.
  6. Cover and bake for 40 minutes. Uncover, top with the remaining cheese and onions, and bake 8 minutes longer.

– Marion Kruger, Adrian, Minn.



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