Here is my Pork Chop Hashbrown Casserole. I love one-pot meals…though, with this, I made green bean casserole and corn 🙂
Pork-Chop Hashbrown Casserole
8 Pork Chops
1 can cream mushroom
8 oz. sour cream
1 bag hashbrown (I actually shredded up 8 potatoes because that is what I had).
Preheat oven to 350. In greased 13×9 pan, place hashbrown, sour cream, cream of mushroom soup, and seasoning. Stir in the dish. Spread cheddar cheese on top. Next, work in your 8 chops. Cover and bake for 45 minutes and then uncover and bake until cheese is nice and gooey.
Enjoy 🙂. You can use bone-in chops or boneless chops. It doesn’t really matter. You might notice in my recipes that I do not have exact measurements. Like 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, season on the lighter side. You can always add more but you can’t talk 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.