Pork Chop'N Potato Bake

This is the kind of retro casserole that feeds the whole family from one dish. Browned pork chops sit on top of hash brown potatoes in a creamy sauce made from cream of celery soup, sour cream, and milk. Cheddar cheese and crispy French fried onions finish it off.

Browning the chops in a skillet before they hit the casserole builds a flavorful crust that holds up during the covered bake. The potatoes underneath soak up the creamy sauce as everything cooks together for nearly an hour.

The last 5 minutes uncovered is when the magic happens. The remaining cheddar melts into a bubbly layer and the French fried onions crisp back up on top. That crunch against the tender pork and creamy potatoes is what keeps people coming back to this recipe.

Pro Tips

• Thaw the hash browns completely and pat them dry before mixing into the sauce. Excess water makes the casserole soupy.
• Brown the pork chops well on both sides but don’t cook them through. They finish in the oven and overcooked chops turn tough.
• Cover tightly with foil during the 55-minute bake. Steam trapped inside keeps the chops juicy.
• Let it rest 5 minutes after uncovering before serving. The sauce thickens slightly as it cools.

Variations

• Use cream of mushroom soup instead of celery for a more savory, earthy flavor.
• Swap hash browns for thinly sliced fresh potatoes for a scalloped-style base.
• Add a layer of frozen green beans or broccoli under the pork chops for a built-in vegetable.