All the best parts of food in a single dish. It’s as simple as that. The Creamy Potato & Chop Bake bakes the golden-brown, sweet, and savory pork atop a bed of creamy, cheesy, hearty potatoes… and then everything gets soaked in the delicious drippings. You can tell how succulent each bite tastes with just a glance. The crispy onions on top enhance the savory flavor and add a parade of crunchiness that makes people smile. Th Creamy Potato & Chop Bake is home cooking at its finest!
Ingredients
- 1 (30-ounce) bag shredded potato hash browns, thawed
- 2 (10.5-ounce) cans cream of mushroom soup
- 1 cup milk
- 1/2 teaspoon salt, plus more, to taste
- 1/4 teaspoon coarse black pepper, plus more, to taste
- 1 1/2 tablespoons dried minced onion
- 1/4 teaspoon garlic powder
- 1 cup Cheddar-Jack cheese, grated
- 4 (3/4-inch-thick) pork chops, bone-in
- 2 tablespoons olive oil
- 1/2 cup crispy fried onions
- 1 tablespoon fresh parsley, optional, to taste, chopped, for garnish
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Spray a 9×13-inch baking dish with nonstick cooking spray.
Step 3 –In a large bowl add the thawed shredded hash browns, the cream of mushroom soup, the milk, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, the onion, and the garlic powder and mix until well-combined.
Step 4 –Add the grated cheese and stir to incorporate.
Step 5 –Spread the potato mixture evenly into the prepared baking dish.
Step 6 –Season the pork chops with the extra salt and the extra pepper.
Step 7 –In a large skillet over medium-high heat, heat the olive oil until it just begins to smoke.
Step 8 –Carefully place the seasoned pork chops in the hot skillet and sear until golden-brown, about 1-2 minutes per side.
Step 9 –Transfer the pork chops from the skillet and place them on top of the potato mixture.
Step 10 –Pour the pan juices over the pork chops and the potatoes.
Step 11 –Top evenly with the crispy onions.
Step 12 –Bake until the potatoes are fork-tender and the pork is cooked through with the meat reaching an internal temperature of 145 degrees F, about 35 minutes.
Step 13 –Allow the casserole to rest for 10 minutes.
Step 14 –Serve garnished with the parsley.
