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Hashbrown-Pork Chop Casserole

Oxmoor House
Yield Serves 5
Serve a quick vegetable like steamed corn or broccoli along with these chops for a flavorful weeknight meal.


  • 5 bone-in pork chops
  • 1 tablespoon oil
  • 1 cup sour cream
  • 1 (10 3/4-oz.) can cream of celery soup
  • 1/2 cup milk
  • 1 (32-oz.) pkg. frozen shredded hasbrowns, thawed
  • 1 cup onion, chopped
  • 1 cup shredded Cheddar cheese

How to Make It

  1. In a large skillet over medium heat, brown pork chops on both sides in oil. Set aside.

  2. Combine sour cream, soup and milk in a large bowl; stir in hashbrowns and onion. Spread sour cream mixture in an ungreased 13"x9" baking pan and sprinkle with cheese. Top with pork chops.

  3. Bake, uncovered, at 375° for 45 to 50 minutes or until heated through and pork chops are fully cooked.

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