Pork Chop Hashbrown Bake - Master Cookbook Recipe # 495

Name: Pork Chop Hashbrown Bake - Master Cookbook Recipe # 495
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 7
Cuisine: Southern
Ingredients: 7 Boneless pork chops; 30 oz. package Frozen hashbrowns; 2 cups Shredded cheese (divided); 2 - 10.5 oz. cans Cream of mushroom soup; 1 cup Milk; 1/2 cup Sour cream; 1/2 cup Salted butter (cut into tablespoons); 1 package Lipton Onion Soup Mix; 1 Medium onion (cut into thin rings); 1/2 tsp Salt & 1/2 tsp Black pepper; Celery salt (or regular salt for seasoning layers); 1 can Water (using the soup can)

This Hashbrown Pork Chop Bake is the ultimate "all-in-one" comfort meal. It combines tender boneless pork chops with creamy, cheesy hashbrowns for a casserole that is as hearty as it is delicious. The layers of onion, savory mushroom soup, and zesty onion soup mix create a rich gravy that infuses both the meat and the potatoes as they bake. It’s a perfect dish for a cozy family dinner or a potluck where you want everyone to leave full and happy!

This is recipe #495 in Tammy’s Master Cookbook.

Prep time: 20 minCook time: 2 hrs Total time: 2 hrs 20 min

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Ingredients

7 Boneless pork chops
30 oz. package Frozen hashbrowns
2 cups Shredded cheese (divided)
2 - 10.5 oz. cans Cream of mushroom soup
1 cup Milk
1/2 cup Sour cream
1/2 cup Salted butter (cut into tablespoons)
1 package Lipton Onion Soup Mix
1 Medium onion (cut into thin rings)
1/2 tsp Salt & 1/2 tsp Black pepper
Celery salt (or regular salt for seasoning layers)
1 can Water (using the soup can)

Instructions

Prepare the Creamy Base: In a medium bowl, whisk together the sour cream, milk, one can of cream of mushroom soup, the onion soup mix, salt, and pepper. Set this aside.
Layer the Chops: Spray a large baking dish with cooking spray. Place the pork chops in a single layer at the bottom. Distribute the butter tablespoons and the onion rings evenly over the chops.
Add the Gravy: In a separate bowl, whisk the second can of mushroom soup with one can of water. Pour this mixture directly over the chops.
Layer the Hashbrowns: Spread half of the frozen hashbrowns over the chops. Season them well with salt and pepper, then sprinkle with 1 cup of shredded cheese. Pour half of your prepared sour cream soup mixture over the cheese.
Repeat: Add the remaining hashbrowns, season again, pour the rest of the soup mixture over the top, and add the remaining cheese.
Bake: Cover the dish tightly with foil and bake at 350°F for one hour.
Finish: Uncover the dish, add a little extra cheese if you like, and bake for another hour. This long cook time ensures the chops are incredibly tender. Keep warm until you are ready to serve!

Notes

Tammy’s Tips: The secret to this dish is the two-hour bake time,don't rush it! That second hour uncovered is what really lets the flavors meld and makes those pork chops fall-apart tender. If you’re using thicker chops, this extra time is especially important. I love using celery salt on the hashbrown layers because it adds a little extra "something" to the savory profile of the dish.