Pork Chop and Hashbrown Casserole

This hearty pork chop casserole recipe comes from an old community cookbook from church. You know the kind.

They’re the ones that are spiral-bound, have lots of hand-written names on them, and assume that you know how much is a cup. This one assumes that you know how many hashbrowns fit into a casserole dish.

The Sunday Night This Recipe Became a Staple

Some Sunday nights I’m craving a more hearty dinner. Especially in the winter, we often opt for casseroles and soups that feel substantial and sustaining.

This pork chop casserole checks all of the right boxes – it’s a little richer than usual with sour cream and cream of chicken soup, but is easy enough that I’m happy to make it on a weekend. It’s also pretty much a throw it all into a pan and into the oven type of situation, which is key because I am by NO means a leave a mess in the kitchen and clean it up Monday morning kind of gal.

Why the Sear Is the Step You Can’t Skip

The hashbrown mixture may look a little odd before it goes into the oven, but the sauce keeps the potatoes moist while they bake. Plus, the mixture will soak up all of the delicious drippings from the pork as it bakes and pick up some of the delicious flavors of the cream of chicken soup.

This recipe does require browning the pork chops for a few minutes on each side – don’t skip it. It adds tons of flavor and color to the finished product.

So, aside from the searing step, this casserole comes together in no-time-flat and bakes quickly. You can put this in the oven in about 15 minutes and have the rest of the night free.

By baking it uncovered, it will brown nicely and any extra liquid will cook out. You want to let any liquid cook out that isn’t needed to make this casserole creamy and tasty.

Baking it covered will prevent browning and will leave extra liquid on top of the dish that you really don’t want there. Trust me, watery hashbrowns are no fun.

Eight Ingredients That Earn Their Place

Bone-in pork chops (5) (You’ll be looking for pork chops cut 3/4 inch to 1 inch in thickness.) The length of time needed for this casserole to bake, 45 to 50 minutes, makes bone-in cuts a must. Bone-in pork chops have a tendency to stay more moist because there is nowhere for the moisture to escape.

Using a thinner cut will result in pork chops that are cooked way beyond perfection by the time the casserole is done baking. Boneless may be substituted but will likely need to be checked sooner than 45 minutes to make sure they are not overcooked.

Sour cream (1 cup) (Sour cream is another ingredient that is critical to the recipe.) Sour cream brings fat content to a recipe and many items, especially casserole recipes, do not bake well if you reduce the fat. Sour cream cannot be replaced by an item with a reduced fat content such as regular yogurt.

It is also an ingredient that helps bind the dish so it is more of a scoopable potato dish.

Cream of chicken soup, 1 can, 10 3/4 oz. (Using the soup straight out of the can adds savory flavoring to the recipe.) You can use cream of mushroom for a more earthy flavor.

Milk (1/2 cup) (The milk thins out the cream of chicken and sour cream mixture just enough that it will coat the hashbrowns evenly.)

Frozen hashbrowns (32 oz. pkg.) (Shredded hashbrowns are preferred so they mix well with the rest of the ingredients but diced hashbrowns will work, too.) Use them straight from the freezer.

Onion (1 cup, chopped) (If you have a picky eater who doesn’t love chunks of onion, mince it super tiny and they likely won’t even notice it’s there.)

Shredded cheddar cheese (1 cup)

If using sharp or Mexican cheese blend, use less. Sharp cheddar has a stronger flavor than mild.

Mexican cheese blend is good, but keep in mind pre-shredded cheeses don’t melt as well.

Salt (1/2 tsp.) and pepper (1/4 tsp.)

Frozen hash browns vary by brand, so you may not need as much salt and pepper. Taste before adding.

Keep in mind, too, cream of chicken soup is fairly salty.

As it bakes all of these ingredients meld perfectly creating a pork chop casserole that’s loaded with flavor.

How to Make Pork Chop and Hashbrown Casserole

Preheat the oven to 375°F. Heat about a Tablespoon of oil in a skillet over medium-high heat.

When the oil starts to shimmer, add the seasoned pork chops and cook about 2 to 3 minutes on each side, or until nicely browned, but not necessarily done in the middle. Remove from heat and set aside.

In a large bowl, stir together the sour cream, cream of chicken soup and milk until smooth. Stir in hash browns, onion, cheese, salt, pepper, and seasonings until potatoes are evenly coated.

Pour the potato mixture into an ungreased 9×13 baking dish, spreading it out evenly. Arrange pork chops on top of hash browns, pressing down gently.

Bake, uncovered, for 45 to 50 minutes, or until pork chops reach 145 degrees F on an instant-read thermometer inserted into the thickest part and hash browns are bubbling around the edges. Remove from oven, and allow to rest for 5 minutes for easier serving.

Allowing the casserole to sit after removing it from the oven gives the filling time to set up so it’s easier to serve.

What We Actually Put on the Side

This pork chop and hashbrown casserole recipe is a meal on its own since it has protein and potatoes. I like to serve casseroles with a veggie, though.

Steamed broccoli would be delicious with this, or try roasted green beans, or simply have a side salad.

If you’re feeding a crowd, add frozen sweet peas or uncooked corn to the recipe. This will bulk it up a bit and give you more servings.

This is a very filling meal. We like to serve rolls or crusty bread alongside it for mopping up any of the delicious, creamy sauce that’s left.

If you’re just feeding your family of four, halve this recipe and use a smaller baking dish. Chances are, it’ll take about the same amount of time in the oven.

Four Swaps That Actually Work

Want to make this recipe your own? Here are some of our favorite ways to jazz it up a bit.

Add an extra half cup of shredded cheddar in the last 10 minutes of cooking. It melts beautifully and coats the pork chops in a gorgeous, golden layer of cheese.

Cream of cheddar, cream of mushroom or cream of celery soup are all delicious. They provide the same level of creaminess to the casserole as the recipe written here.

For a little color and freshness, stir in some corn, frozen peas or a couple of chopped up bell peppers. It adds some pizzazz without compromising the original flavors of this recipe.

Give the chops a rub of garlic powder, smoked paprika or Italian seasoning before browning. It really flavors the drippings and adds some deliciousness to the casserole.

If you’d rather not use frozen, shredded hashbrowns, slice some potatoes and follow this recipe, planning for a total cook time of 55 to 65 minutes, depending on the thickness of your potato slices.

How Long It Keeps and Why Day Two Is Better

This is a dish that’s wonderful for make-ahead cooking and leftover munching. Leftovers will last about 3 days in the fridge, tightly covered.

When ready to serve, microwave individual portions, or pop the casserole, tightly covered in a 350°F oven until heated through. If the hashbrown layer has become dry, stir in a few tablespoons of chicken broth or milk.

Can you make this recipe ahead of time? Absolutely.

The night before, assemble the casserole. Cover tightly with plastic wrap and refrigerate.

Remove from refrigerator and add pork chops, searing them first. Follow recipe, adding an additional 5-10 minutes cooking time to allow for starting out in a cold state.

Make it a day ahead. Mix up the hashbrown filling the day ahead and store it in the refrigerator.

Keep it separate from the pork chops. When it’s ready to serve, assemble the casserole and add the cold filling.

Pop in the oven. It will be ready to eat in no time, making the pork chop casserole a great option for entertaining and bringing to a get-together.

The Next-Day Moves Worth Planning For

Breakfast hash. Remove the hashbrown mixture from the casserole, leaving behind the meat.

Saute the hashbrowns in butter in a skillet over medium-high heat, breaking them up with a spatula until cooked through and edges are crisp. Spoon hashbrown mixture onto plates and top with fried egg.

Pork chop sandwich. Remove pork from the bone.

Chop pork and place on toasted bun. Add your favorite condiments and serve.

Try some barbecue sauce and/or mustard. No-cook required.

Loaded hashbrown bowl. Spoon some of the hashbrown mixture onto a plate.

Microwave until heated through. Top with a fried egg, shredded cheese and dollop of sour cream.

Stuffed bell peppers. Chop pork chop casserole.

Spoon the filling into bell peppers that have been cored and sliced in half. Top with shredded cheese.

Bake at 375 degrees F. for about 20 minutes or until heated through.

Lighter Version

To lighten up this recipe, try these simple ingredient swaps. Light sour cream: Light sour cream has a very similar taste to regular sour cream, making it an easy and healthy swap.

It’s still rich and creamy, which will help the casserole to come together. Reduced sodium/fat cream of chicken soup: Reduced fat and sodium versions of cream of chicken soup can be substituted and baked as-is.

Not only can you trim some fat and sodium, you won’t even be able to tell there’s a difference. Bulk up: Mix in some diced bell peppers, peas (frozen is fine) and/or mushrooms to add some veggies.

This will help you stretch your hashbrowns and meat.

Two Kitchen Tools That Actually Help Here

Instant read thermometer: We love an instant-read thermometer. It can help you avoid undercooking or overcooking your chops.

Remove chops from the oven at 145°F. At this temperature pork is completely cooked and safe to eat.

There may be a hint of pink, which is OK.

Pork Chop Hashbrown Casserole FAQ

Should I use a meat thermometer to determine whether the pork chops are cooked?

Always! Professionals use a good quality instant-read meat thermometer such as this ThermoWorks Thermapen.

However, any reliable instant-read meat thermometer will do. Using one will make all of your meats turn out better.

What kind of pan should I use to brown the pork chops?

Any pan will do, but a cast iron skillet is the best. Cast iron holds the heat and releases it evenly, allowing the meat to brown perfectly with no hot spots.

You can’t beat a good sear in cast iron.

Can I use boneless pork chops?

You can but they will be prone to drying out. Keep a close eye on them and start checking the temperature with an instant-read meat thermometer after about 35 minutes.

Remove from oven when the temperature of the thickest part registers 145°F. Remember, it’s ok for pork chops to be a little pink when they are pulled out of the oven as long as they’ve reached a safe internal temperature of 145°F.

Can I make pork chop hashbrown casserole with cream of mushroom soup?

You can, and it’s equally tasty. Just like with the cream of chicken soup, add the canned soup straight to the hashbrown mixture.

Use an equal amount as directed. Cream of mushroom adds an earthy, savory flavor.

Should the hashbrowns be thawed?

No. Use them straight from the freezer.

Thawed hashbrowns can make this recipe too wet.

Can I make this pork chop hashbrown casserole in a crockpot or slow-cooker?

I have done this, but it isn’t exactly the same. My guess is that the hashbrowns would get a bit mushy.

Also, the texture of the pork chops would be different. If you’re looking for a great recipe to make in the crockpot try my Crock Pot French Dips recipe.

Why didn’t you cover the casserole to keep it from drying out?

By leaving it uncovered, any liquid in the recipe has a chance to cook off, keeping the casserole from being too moist. Shredded frozen hashbrowns seem to cook off a lot of moisture in the oven and seem to turn out less moist than diced.

Other Dinners That Never Have Leftovers

Taco Crescent Bake is an easy dinner recipe. This single pan recipe is filled with seasoned taco meat, sour cream, crunchy chips and topped with melted cheese.

The crescent roll crust seals everything together and it’s ready to be cut into squares.

Funeral Potatoes are the ultimate comfort food. This cheesy potato casserole is easy to make and goes well with just about everything.

Crockpot Ravioli Casserole is a deliciously easy recipe that comes together in minutes. Throw these four ingredients into your slow cooker and walk away.

This casserole tastes better than anything from a box and is super kid-friendly.

Crock Pot Beef and Noodles are comfort food at its finest. Tender beef is slow-cooked with spices until falling apart then shredded and placed over thick egg noodles in a rich, savory broth.

This recipe will warm you right up.