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Tasty Recipes Pork Chop Potato Casserole

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Pork Chop Potato Casserole

"I got this recipe from a long time good friend of mine. This is a favorite in both our homes! Definitely filling. Of course, you can add more seasoning to suit your taste. Great served with a green salad and applesauce."

Ingredients :

  • 1 tablespoon vegetable oil
  • 8 pork chops
  • 1 teaspoon seasoned salt
  • 1 (10.75 ounce) can condensed cream of celery soup
  • 2/3 cup milk
  • 1/2 cup sour cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 (16 ounce) package frozen hash brown potatoes, thawed
  • 3/4 cup shredded Cheddar cheese
  • 1/2 (6 ounce) can French-fried onions
  • 1/4 cup shredded Cheddar cheese
  • 1/2 (6 ounce) can French-fried onions

Instructions :

Prep : 15M Cook : 8M Ready in : 1H5M
  • Preheat 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 half the French-fried onions into the soup mixture; pour into a 13x9-inch baking dish. Arrange pork chops atop the mixture. Cover the dish with aluminum foil.
  • Bake in preheated oven for 40 minutes. Remove foil and top pork chops with 1/4 cup Cheddar cheese and remaining half-can 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).

Notes :

  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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