Cooking

Pork Chop Hashbrown Casserole

Pork Chop Hashbrown Casserole

Here is my Pork Chop Hashbrown Casserole.  We do not buy chops often unless they are on sale.  So, luckily these were, so I shuffled through what I had on hand.  From there, I add what I have and see what I come up with.  This is what I’ve come up with.  Add that to the fact that I love one-pot meals and this was the outcome.

Pork-Chop Hashbrown Casserole

8 Pork Chops

1 can cream mushroom

Seasoning

8 oz. sour cream

Cheddar

1 bag hashbrown (I shredded up 8 potatoes because that is what I had).

You can add sauteed peppers, onions, mushrooms, and zucchini.

How You Go About Making It

Preheat the oven to 350.  Grease a 13×9 pan.

In a large bowl, place hashbrowns, sour cream, cream of mushroom soup, and seasoning.  This is also where you could stir in your sauteed vegetables if you chose to add them in.  Stir this all together.  Remember, start seasoning small.  If you do too much, you can’t take it back out.  If you add too little, you can always throw a dash back into the dish if you need to!  Stir this all together well and place it in the greased 13×9 dish.

Once it is in the dish, spread the cheddar cheese on top.  Next, work on your 8 chops.  What I do for them is use a meat tenderizer on them to help loosen up the meat.  Season it, on both sides.  When that is done, lay the chops over the hashbrown/veggie/cheese mixture.

Cover and bake for 45 minutes.  Once that time is up, get the foil off and then bake again until the cheese is nice and gooey.  Please be sure to check the temp on the meat.  No one wants to eat undercooked pork!

Tidbits

Enjoy 🙂.  You can use bone-in chops or boneless chops.  It doesn’t matter.   You might notice in my recipes that I do not have exact measurements.  As you will see above “seasoning” with no XXX teaspoons.  I don’t do this to irritate people.  Honestly, I just don’t measure things.

As a rule of thumb, the season is on the lighter side.  You can always add more but you can’t take the salt/pepper/garlic out of something.  I have cooked for so long that the only time I use exact measurements is when I bake.  That is sort of a “have to” type thing.

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