I got this recipe from a long time good friend of mine. This is a favorite in both our homes! Definitely filling. Of course, you can add more seasoning to suit your taste. Great served with a green salad and applesauce.

Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

    Advertisement
  • Heat vegetable oil in a large skillet over medium heat. Season pork chops with seasoned salt. Cook pork chops in hot oil until browned completely, 2 to 3 minutes per side. Remove pork chops to a plate lined with paper towels to drain.

  • Mix celery soup, milk, sour cream, salt, and pepper in a bowl. Fold hash brown potatoes, 3/4 cup Cheddar cheese, and about half the French-fried onions into the soup mixture; pour into a 13x9-inch baking dish. Arrange pork chops atop the mixture. Cover the dish with aluminum foil.

  • Bake in preheated oven for 40 minutes. Remove foil and top pork chops with 1/4 cup Cheddar cheese and remaining half-can French-fried onions; continue baking until the cheese melts, about 5 minutes. An instant-read thermometer inserted into the center of the pork chops should read 145 degrees F (63 degrees C).

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

421.8 calories; 16.7 g protein; 23.5 g carbohydrates; 60.7 mg cholesterol; 871.4 mg sodium. Full Nutrition

Reviews (78)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/14/2013
This was good, the pork chops were moist and delicious. Hashbrowns were nice and cheesy but next time I think I will add some chopped onion and green or red pepper to them. Read More
(30)

Most helpful critical review

Rating: 3 stars
11/16/2017
I tried this as a variation on a similar recipe I've been making for years. I made it as directed and my biggest complaint is that the pork chops were dry and rather tough; meanwhile the potatoes were not fully cooked at the end of the 40 minutes. In my older recipe the sauce is a bit thinner (no sour cream) and it is poured over both the chops and the potatoes. Each time I've made that the chops were moist and more tender than with this recipe. Given the undercooked potatoes I removed the chops and cooked the potatoes for 15 minutes longer at a higher temperature (425 degrees) -- and they were delicious and perfectly done. I would suggest parboiling the potatoes or microwaving them briefly before assembling the casserole and pouring the sauce over the chops and potatoes. It's an OK result as written but with a bit of tweaking the result could be quite good. Read More
105 Ratings
  • 5 star values: 72
  • 4 star values: 29
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
01/14/2013
This was good, the pork chops were moist and delicious. Hashbrowns were nice and cheesy but next time I think I will add some chopped onion and green or red pepper to them. Read More
(30)
Rating: 5 stars
03/07/2013
This was a hit w/my youngest son & husband!! I used 6 boneless chops & they fit perfectly in the pan. It was very tasty! The only change I would make is to leave the additional salt out, the seasoning salt on the chops & the salt within the canned soup was more than enough for us. This will be a repeat!! Read More
(16)
Rating: 4 stars
11/20/2012
I only gave this 4 stars because I didn't have any frozen hash browns so I substituted frozen potatoes o'brien. I think they might have been tastier than the hash browns because they have onions and green peppers in them. Otherwise I followed the recipe as listed and thought it made an easy tasty meal. My husband liked it too. I will definitely add this to my dinner rotation and use potatoes o'brien again. Read More
(16)
Advertisement
Rating: 4 stars
01/24/2016
This was pretty good. I made it in my crock pot and just threw everything in and put the seasoned pork chops on top raw. Cooked on high for four hours. Only change to recipe was i used frozen potatoes obrien. Great flavor. Read More
(6)
Rating: 5 stars
01/14/2013
Excellent used4 large pork chops Read More
(6)
Rating: 5 stars
08/13/2016
Rarely do I get as many complements on a basic chow dish like this one got. One Problem: the teens kept coming back for seconds when they were already full which means it could be addictive. Read More
(5)
Advertisement
Rating: 4 stars
11/21/2014
This recipe was very good... and the reason for a 4 star is that I made my own Cream of Celery Soup as I really do not like using canned soups and most of them are quite easy to make from scratch. With my homemade Cream of Celery Soup this Recipe really was a 5 Star... I left out the milk and sour cream because I had enough liquid in my soup as it was not condensed! Thank you Kim Maass for the recipe. Read More
(4)
Rating: 5 stars
11/17/2014
I used cream of mushroom soup as that's all I had on hand and potatoes o brien with onion and peppers in the mix and this recipe was just out of this world! It took a bit longer to bake than stated but that could be my oven. The creamy goodness of this casserole will have me making this comfort food on a regular basis. Thank you Kim Maass for sharing Read More
(4)
Rating: 4 stars
01/18/2014
This is a nice comforting casserole. I had to use cream of mushroom soup and potato slices because that is what I had. I had boneless pork chops that were on the thin side. They ended up a little tough. Next time I will use thicker chops. Read More
(4)
Rating: 3 stars
11/16/2017
I tried this as a variation on a similar recipe I've been making for years. I made it as directed and my biggest complaint is that the pork chops were dry and rather tough; meanwhile the potatoes were not fully cooked at the end of the 40 minutes. In my older recipe the sauce is a bit thinner (no sour cream) and it is poured over both the chops and the potatoes. Each time I've made that the chops were moist and more tender than with this recipe. Given the undercooked potatoes I removed the chops and cooked the potatoes for 15 minutes longer at a higher temperature (425 degrees) -- and they were delicious and perfectly done. I would suggest parboiling the potatoes or microwaving them briefly before assembling the casserole and pouring the sauce over the chops and potatoes. It's an OK result as written but with a bit of tweaking the result could be quite good. Read More