Pork Chop Potato Bake
Pork Chop Potato Bake is an easy recipe for you to put together that will please those meat and potato lovers in your family.
Servings: 4 pork chops
Ingredients
- 1 Tablespoon vegetable oil
- 4 to 6 pork chops
- 1 10.5 oz. can cream of mushroom soup
- 1/2 cup milk
- 1/2 cup sour cream
- 1/4 teaspoon black pepper
- 1/2 teaspoon seasoned salt
- 1 16 oz. package frozen hash browns, thawed
- 1 cup shredded cheddar cheese
Instructions
- Heat oil in skillet over medium heat; brown pork chops that have been sprinkled with seasoned salt.
- In a large mixing bowl, combine mushroom soup, milk, sour cream, black pepper and seasoned salt.
- Stir in hash browns and 1/2 cup shredded cheese.
- Spread hash brown mixture into a greased 9x13-inch pan.
- Arrange pork chops on top; cover with foil.
- Bake in a 350 degree F oven for 40 minutes.
- Remove foil and top with remaining cheese; bake uncovered for 5 minutes longer.
Notes
- Barbara uses bone-in pork chops but you can use boneless pork chops if you prefer.
- Substitute cream of celery or cream of chicken soup if desired (or needed).
- Thaw your hash browns if you are starting with the frozen variety.
- This is one of those recipes that you can definitely add a couple more pork chops if you are feeding more people. There should be plenty of potatoes for at least eight people, if not more.
- We love to use the 9 x 13-inch glass baking dish that has a plastic lid (like these) for ease of storing the leftovers, if there are any!
- Be sure to grease whatever dish you use with cooking spray or even some butter to make clean up easier.
- Covering this one pan pork chop and potatoes helps create a moist, tender pork chop.
- Try a couple more of our favorite pork chop meals including Mom's Pork Chop and Potatoes and Cranberry Baked Pork Chops.