This recipe for pork chops and potatoes came from a longtime, close friend of mine. Our homes share a love for this! Unquestionably filling. Naturally, you can adjust the seasoning to your preferences. great when accompanied by an apple sauce and green salad.
| Prep Time: | 15 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 8 |
Ingredients
- 1 tablespoon vegetable oil
- 8 pork chops
- 1 teaspoon seasoned salt
- 1 (10.75 ounce) can condensed cream of celery soup
- ⅔ cup milk
- ½ cup sour cream
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 (16 ounce) package frozen hash brown potatoes, thawed
- ¾ cup shredded Cheddar cheese
- 1 (6 ounce) can French-fried onions, divided
- ¼ cup shredded Cheddar cheese
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- 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.
- 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 13×9-inch baking dish. Arrange pork chops on top of the mixture. Cover the dish with aluminum foil.
- 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).
Nutrition Facts
| Calories | 422 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 61 mg |
| Dietary Fiber | 1 g |
| Protein | 17 g |
| Saturated Fat | 12 g |
| Sodium | 871 mg |
| Sugars | 2 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |
Reviews
I have made this dish for years. It’s called Pork chop potatoe bake. I use cream of mushroom soup insrtead of cream of celery. You can use pork steaks or boneless chops. I also use seasoned hash browns and a cup of shredded cheese in the mix as well as on top. Baking temp. and time are wrong. It should 450° for 45 mins. covered and 15 uncovered. Like I said, I’ve been making this for years, since 1991. Trust me, you make these changes and your family will want you to make it all the time.
Made this for dinner tonight with a side of green beans and it was a hit! This casserole is absolutely delicious and full of flavor, I’ll definitely be making this again and again. I used AP seasoning for the pork chops and used diced potatoes in the refrigerator section instead of frozen. This is a must try!
Delicious, but I made a lot of changes. Following other reviewers’ suggestions, I omitted the salt. Instead of hashbrowns, I halved small red potatoes, seasoned them with a little garlic salt and more pepper, and sauteed them in sliced onions and red peppers until the onions were nice and brown. I didn’t have the canned onions.
I made this tonight for dinner! We loved it!
So good. Not the biggest fan of the strong celery taste but most bites it was faint. Added to my new book of favorite foods!
This was relatively easy and a nice change from standard port chops. I will definitely make it again.
omg this dish is delicious. this is definitely a do again.
We used cream of mushroom soup. Definitely gonna make it again
I got a “thumbs up” from the husband! I did forget to buy the French Fried Onions and I used Cream
To me this recipe read as “funeral potatoes with pork chops on top.” My family loves funeral potatoes, my family likes pork chops, let’s do this. Somehow, we did not like it. At all. But I’ll still give three stars because there’s nothing wrong with how the recipe is written.
My wife and kids loved it , except one , he’s a very picky eater and preferred just a basic pork chop with a side of potatoes. Can’t win them all.
It was very good and I will make it again.
This was really good. Took the extra salt out, and added green peppers. Second time making it I will cut up the pork chops and put it in the mixture and add onions.
This recipe is amazing. Thanks for sharing Kim! Used Habanero Cheese and loved it!
Excellent recipe as is. I made it with 6 large tenderloins. Family kept making sounds like “mmmm, that’s so good!” The recipe is forgiving, and leaves a lot of room to tweak it to personal taste. I saved as a favorite and will definitely make again!
I used pork sausage instead of pork chops and it was awesome! I could not find French-fried onions and substituted French-fried jalapenos. It heated up wonderfully as leftovers for the next few days!
Potatoes were Great. Had to cook it longer. Next time, I would have used thinner pork chops.
I liked it but next time I will use potatoes instead of frozen potatoes, frozen made mine soggy.
If you are tired of frying and grilling chops this is the way to go. This dish was delicious. First time trying the recipe, which is very simple, my husband loved. If you cut potatoes thick, allow more time to cook.
I definitely enjoyed the base of this recipe, I love how simple it is. The only thing I changed was added some dehydrated onions in the mix. After asking the family what they liked and didnt like, I think next time I will fry the hashbrowns a little with some onions and peppers (I feel like the hashbrowns weren’t as done as I would have liked), add a bit more cheese in the mix or maybe a sharper cheddar, and hubs suggested I cut the pork chop up and mix it in the casserole. We all loved the cheesy/fried onion topping for sure, will definitely make again!
I made no changes. I liked it the way it was and so did husband. My pork chops a little tough but that is probably the butcher’s fault. Otherwise will make again but maybe next time with bone in center cut chops which I find tenderer and tastier.