Cheesy Pork Chop and Potato Casserole
- 4-6 boneless pork chops, 1/2-inch thick
- salt and pepper
- 1 tsp olive oil
- 21 oz cream of chicken soup, 2 regular sized cans
- 1/2 cup sour cream
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 6 oz crispy onion topping, divided
- 1 cup shredded cheddar cheese, divided
- 2/3 cup milk
- 32 oz frozen hashbrowns, thawed
Pre-heat oven to 350 degrees. Prepare a 9×13 baking dish by lightly greasing it with cooking spray.
In a medium skillet, heat oil over medium-high heat. Season pork chops with salt and pepper. Brown pork chops on both sides to get a nice crust and sear (about 2 minutes per side).
While the pork chops are cooking, mix soup, sour cream, garlic powder, pepper, 3 oz onions (1/2 the container), 1/2 cup cheese, and milk in a large mixing bowl. Once combined, mix in the thawed hashbrowns, and spread into the prepared baking dish. Nestle pork chops on top of the hashbrowns. Top with 1/2 cup cheddar cheese and finish with remaining crispy onions.
Bake for 45-60 minutes or until pork internal temperature reaches 155-160 degrees for medium well.
This recipe can use 4-6 pork chops. I try to get chops around 1/2 in thickness. A thinner or thicker chop will impact cooking time.