A mixture of sour cream, cream of celery soup, and hash brown potatoes is topped with pork chops, Cheddar cheese, and French-fried onions in this pork chop and potato casserole.
Preparation Time
15 mins
Cooking Time
50 mins
Total Time
1 hr 5 mins
Calories
422 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Heat vegetable oil in a large skillet over medium heat. Season pork chops with seasoned salt. Cook pork chops in hot oil until browned completely, 2 to 3 minutes per side. Remove pork chops to a plate lined with paper towels to drain.
Step 3
Mix celery soup, milk, sour cream, salt, and pepper in a bowl. Fold hash brown potatoes, 3/4 cup Cheddar cheese, and about 1/2 of the French-fried onions into the soup mixture; pour into a 13x9-inch baking dish. Arrange pork chops on top of the mixture. Cover the dish with aluminum foil.
Step 4
Bake in the preheated oven for 40 minutes. Remove foil and top pork chops with 1/4 cup Cheddar cheese and remaining French-fried onions; continue baking until the cheese melts, about 5 minutes. An instant-read thermometer inserted into the center of the pork chops should read 145 degrees F (63 degrees C).
Ingredients
1 tablespoon vegetable oil
1 (10.75 ounce) can condensed cream of celery soup
1 teaspoon seasoned salt
8 pork chops
1 (6 ounce) can French-fried onions, divided
1 (16 ounce) package frozen hash brown potatoes, thawed
