Pork and potatoes! Hard to get much better than that! This Chop N’ Hash Bake has a creamy, crunchy, onion-infused hash brown base with plenty of cheese melted inside. But on top is the real prize: savory, golden-brown pork chops, lightly seasoned so the wonderful, natural flavors can burst through! Chop N’ Hash Bake makes sense for dinner, breakfast (with a couple eggs), or for when you’re just craving something truly hearty and homey!

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  • 1 tablespoon oil
  • 4 center thick-cut pork chops, bone-in
  • salt, to taste
  • pepper, to taste
  • garlic powder, to taste
  • 1 cup sour cream
  • 1 (10.75-ounce) can cream of celery soup
  • 1/2 cup milk
  • 1 (32-ounce) package frozen shredded hash browns, thawed
  • 1 cup onion, chopped
  • 1 cup cheddar cheese, shredded
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Step 1 –Preheat the oven to 375 degrees F.

Step 2 –Preheat a large skillet over high heat and add the oil.

Step 3 –Season both sides of the pork chops with the salt, the pepper, and the garlic powder.

Step 4 –Add the pork chops to the hot skillet and, working in batches, brown on both sides until they are almost cooked through, about 4-5 minutes per side. They will finish cooking in the oven.

Step 5 –In a large bowl, combine the sour cream, the cream of celery soup, and the milk.

Step 6 –Stir the hash browns and the onion into the sour cream mixture.

Step 7 –Spread the hash brown-sour cream mixture into a 9×13-inch baking dish and sprinkle it with the cheddar cheese.

Step 8 –Top the bake with the pork chops.

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Step 9 –Bake, uncovered, until heated through and the pork chops are fully cooked, about 45-50 minutes. If the casserole starts to get too brown while cooking, cover it with aluminum foil.

Step 10 –Serve.