January 24, 2013

Hashbrown Pork Chop Casserole


We absolutely loved this pork chop casserole.

I made it, ate it and already wanted to make it again.

Using cream of celery soup and a mixture of cheeses switched things up from the usual cheesy potato recipe and it didn't call for any butter.  Usually cheesy potatoes call for butter, but I think I preferred it this way.  I say . . . If you didn't miss it, then why add all the extra fat and calories? 

I actually really like pork chops, but I only have a few recipes that call for them.  I need to expand that list. 

 I'm always up for suggestions if anyone has any.
Hashbrown Pork Chop Casserole

1 Tbl. vegetable oil
5 pork chops
salt and pepper
1 c. sour cream (I used light)
1 (10 3/4 oz.) can cream of celery soup 
1/2 c. milk
1 (32 oz.) pkg. frozen hashbrowns, thawed
1/2  c. shredded Cheddar cheese
1/2 c. shredded Monterey Jack cheese

Preheat oven to 375 degrees.  Heat oil in a large skillet over medium heat.  Season the pork chops with desired seasonings (we used seasoned salt, pepper, Italian seasoning and cajun seasoning).  Add pork chops to skillet and brown on both sides.  You just want to sear the outside, but don't want to cook them all the way through.  Meanwhile, place thawed hashbrowns in a large 9x13-inch baking dish; season with salt and pepper.  Combine sour cream, cream of celery soup, milk and shredded cheeses and pour over hashbrowns.  Stir to combine.  Top potatoes with seared pork chops.  Bake, uncovered, for 40-50 minutes or until heated through and pork chops are fully cooked.  Serves: 5.

Jenn's Notes: To thaw my hashbrowns, I microwaved them for 2-3 minutes until they were soft.  You could also add some chopped onion and/or bell pepper to the potatoes if you would like.   I used boneless pork chops.  This casserole was delicious.   

adapted from: Gooseberry Patch, Recipe submitted by: Shirley Flanagan

22 comments:

  1. I just happen to have some pork chops in the freezer - this is perfect timing! I'd love to have you come and link up at Taste and Tell Thursdays!

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  2. Yum! This looks like a casserole The Man might actually eat!

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  3. I just love your recipes and your pictures.
    Wanda Ann @ memoriesbythemile.com

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  4. Always looking for new ways to serve pork chops. My husband is a potato man too so he will love this.
    Would love for you to come on over and share at Finding the Pretty & Delicious Linky Party! http://www.yourhomebasedmom.com/finding-the-pretty-delicious-linky-party-2/

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    1. I think your hubby would love this. Thanks for the party invite! - Jenn

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  5. I think this is a yummy sounding very original recipe. I've certainly never heard of anything like it here (in the UK) I'd love to give it a try.

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    1. If you try it, let me know what you think! - Jenn

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  6. I found you through Nifty Thrifty Things. First of all, Im now a follower. Your blog is amazing. Second of all, this looks delicious!! Can you tell me what kinda hash browns you used? I live in the UK now and can't really get what I used to back home. Thanks again for sharing :-)

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    1. You are so sweet - thank you so much for following! I used frozen hashbrowns from the grocery store. I went with the square kind, but the shredded would work too. I have also tried it using real potatoes, but I prefer it when made with the frozen hashbrowns. Hopefully you can find them, because this really is delicious. -Jenn

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  7. This sounds really yummy!! Do you think you could sub the sour cream with plain greek yogurt?

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    1. I have used greek yogurt instead of sour cream in savory recipes before and it totally works. It will have a slightly different flavor, but if you like the flavor of Greek yogurt, I think it is a great idea. I also use the 98% fat free can of cream of celery soup when I make this. -Jenn

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  8. I made this tonight and my girls and I loved it! I can't wait to eat leftovers for lunch tomorrow. I don't have many recipes for pork chops so I am excited to have another one. Thank you!

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    1. I am so glad that both you and your girls loved it. I am always on the hunt for good pork chop recipes too and this one is definitely a keeper. Thanks for letting me know! - Jenn

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  9. Yet another fab recipe ... good thing I started following you, so I won't miss a single recipe to come! ;) Pinning this as well! Thanks!! :)

    ~Brenda @ChattingOverChocolate.blogspot.com

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    1. Thanks for the pin (again)!! - Jenn

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  10. Yummy! This looks really good. Would love for you to link it up to the blog hop I just started.

    http://countrifiedhicks.blogspot.com/2013/02/mondays-with-countrified-hicks-blog-hop.html

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  11. Blackberry Porkchops. Salt and pepper thick cut chops. Sear in a pan with EVOO until nice and brown on one side. Flip and put pan in 475 oven. When about 90% finished, top each chop with good quality blackberry jam. Use seedless. Bake 3-4 mins more. Remove from oven. Let chops rest while you deglaze pan with chicken stock. Reduce till sauce is thickened and finosh with cold butter. Amazing results and quick. Use lots of S&P and thick boneless chops.

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