Sunday, February 12, 2023

Pork Chop And Hashbrown Casserole & Spring Has Sprung Here


When I saw this recipe for Pork Chop And Hash Brown Casserole containing two of my favorite things (pork and potatoes), I thought it would work well for our Friday card night.  The recipe comes from “The Country Cook” blog and I followed it except I used six chops and made a slight change to the cooking directions.  The original recipe along with lots of pics can be found by clicking on the above link.

Pork Chop And Hashbrown CasseroleAdapted from The Country Cook


1 tbsp. oil

4 bone-in, center thick cut pork chops (6 loin chops for me)

salt, pepper and garlic powder (equal amounts of each, to taste)

1 cup sour cream

10.75 oz. can cream of celery soup or cream of chicken

½ cup milk

32 oz. package frozen shredded hash browns, thawed

1 cup chopped onion

1 cup shredded cheddar cheese ( I don’t measure but put what I want)


Tiger Seasoning


1. Season both sides of pork chops: side one with S&P and side two with pepper and Tiger.  I cooked the two extras for later use.

2. Preheat a large skillet over medium high heat. Pour in oil.

3. Once the skillet is nice and hot, add in pork chops and brown them on both sides, in batches if needed. Be sure not to cook pork chops all the way through, they will finish cooking in the oven.

Note: you may need to add more oil to the pan while browning the pork chops. Set aside browned pork chops while making hash brown mixture.

4. In a large bowl, combine sour cream, soup and milk.

5. Stir in hash browns and onion.

6. Spread hash brown mixture into a prepared 9x13-inch baking dish and sprinkle with cheese.

7. Top with pork chops.

8. Bake uncovered for 45-50 minutes or until heated through and pork chops are fully cooked (Larry pulled it when the chops hit 140F internal temp). If casserole is getting too brown while cooking, cover with aluminum foil.  

I forgot to get a finished pic but it looked like the one above with the cheese melted.

We sided it with steamed broccoli topped with shredded mozzarella.


We all thought it was delicious and while I was a little concerned about using the inch thick chops, they worked fine.  As good as the chops were, the bit hit was the very simple potato casserole and we’ll definitely use it again.  Next time, I’ll try it with chicken thighs but breasts could be used if they are not added until part way thru the baking process. 

Photos can be enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.


02/10/23 meal date


  1. Those chops look delicious and tender sounds great with the casserole!

  2. Larry, Great looking pork chops and an extremely satisfying plate of food! Take Care, Big Daddy Dave

  3. Well, how can it not be delicious. This reminds me of something I used to make in the 70's. Love those recipes.


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