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
1/8teaspoon pepper
1/2teaspoon salt
1 (10 3/4 ounce) can condensed cream of celery soup
1/2cup sour cream
1/2cup milk
1 (24-ounce) package frozen hash browns, thawed
1cup shredded Cheddar cheese
1cup 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.

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 750
  • Fat 40g
  • Saturated Fat 13g
  • Polyunsaturated Fat 3.5g
  • Monounsaturated Fat 9g
  • Cholesterol 215mg
  • Sodium 810mg
  • Potassium 990mg
  • Carbohydrate 28g
  • Fiber 2g
  • Sugars 2g
  • Protein 67g
  • Trans Fat 0g
  • Vitamin A 10%
  • Vitamin C 10%
  • Calcium 30%
  • Iron 20%