Pork Chop and Hashbrown Casserole

When I need something substantial to put on the table on Sunday evenings that doesn't take a lot of time in the kitchen, this pork chop and hashbrown casserole is the perfect dinner option.

It is one dish to wash, easy to make, and takes care of all the food groups. You can be sure that after this meal, no one will go looking for seconds.

The layer of hashbrowns is made with a sour cream and cream of chicken soup combination that is creamy and rich. The pork chops are on top and bake until they are tender.

It’s the kind of dish that gives off the impression of taking longer to make than it really does, and that’s just what I look for on busy weekend nights.

The Sunday Night This Recipe Became a Staple

The recipe is from one of those old, spiral-bound church cookbooks. You know the ones, where someone scrawls their name next to the recipe in loopy cursive, and half the measurements are, let's say, assume you know what you're doing.

I worked on the recipe a few times and then it became a Sunday night staple.

I like dinner to be a little nicer on Sunday evenings, while still being quick and easy to prepare. This fits that perfectly.

I can put this in the oven in about 15 minutes and have the rest of the night free. The house smells amazing by the time we eat and dinner is done.

Why the Sear Is the Step You Can’t Skip

The most important step is browning the pork chops first. You don't want to cook them all the way, just a few minutes on each side in a hot, oiled pan.

Don't miss this step. It adds color and flavor to the meat. If you skip this and put it in the oven, it's going to be missing a lot.

The combination of sour cream and cream of chicken soup creates a sauce that prevents the hashbrowns from getting dry while they bake. As the dish cooks, it also seasons everything so the potatoes take in the flavor of the soup and the drippings from the pork chops that sit above them.

By the time it comes out of the oven, it all tastes like it was made together and it was.

Baking it uncovered lets the top of the casserole brown nicely and helps remove some of the extra moisture so the hashbrown layer doesn’t get watery.

Cover it and you lose that.

Pork chops with bones in are baked longer than the boneless ones because the moisture gets trapped in the meat and held in by the bone.

If you have only this type of meat, it is fine, but be sure to check the temperature earlier so they don't dry out.

Eight Ingredients That Earn Their Place

Bone-in pork chops (5)

The reason bone in is suggested is that it will stay moist throughout the 45 to 50 minutes in the oven. Choose chops that are 3/4 to 1 inch thick.

Chops that are too thin will cook before the hashbrowns are finished. Thicker chops are also better for holding together and staying juicy.

Sour cream (1 cup)

That is what gives the hashbrown layer its rich, creamy texture. It also acts as a binder to hold everything together when you scoop it.

Using regular yogurt is not an option here since the fat value is crucial for the texture.

Cream of chicken soup (1 can, 10 3/4 oz.)

Use it like it comes from the can — uncut. It seasons the entire casserole and provides the hashbrown layer with a rich, savory depth.

You can use cream of mushroom soup instead if you like that flavor. It adds a more earthy taste to the dish.

Milk (1/2 cup)

You need to thin the soup and sour cream mixture a little to help it spread evenly throughout the hashbrowns. Otherwise, the mixture may be too thick to coat the potatoes evenly.

Frozen hashbrowns (32 oz. pkg.)

There is no need to thaw them first. The best option is shredded hashbrowns as they mix more evenly with the creamy mixture.

Diced hashbrowns can also be used if that's what you have.

Onion (1 cup, chopped)

As the dish bakes, the hash brown layer will get an added pop of flavor. If you have picky eaters that will resist the dish because of visible onion pieces, consider dicing the onion so small that it will practically disappear into the mixture.

Shredded cheddar cheese (1 cup)

Sharp cheddar provides more flavor than mild.

Mexican blend cheese also works well here — I'd skip pre-shredded though, since it doesn't melt as cleanly.

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

Before adding soup to the hash brown mixture, make sure to taste your mixture. Each brand of hash browns has different levels of salt, and the soup will add salt regardless.

How to Make Pork Chop and Hashbrown Casserole

Before you do anything else, get your oven started and preheat it to 375°F. Next, you will be taking a tablespoon or so of oil, and heating that in a skillet. Make sure that the oil is hot enough that it is shimmering before you add your pork chops in.

Sprinkle the pork chops with salt and pepper and place them in the pan. You should hear an aggressive sear and not a quiet sizzle.

Brown them for 2 to 3 minutes on each side, or until the outside is golden and the aroma begins to fill the kitchen. These can be set aside for now as they do not need to be cooked all the way through at this point.

In a big bowl, mix all the sour cream, cream of chicken soup, and milk together. It will be thick and pale so make sure to mix until everything is combined.

Include the frozen hashbrowns, chopped onion, shredded cheddar, salt, and pepper. Combine until hashbrowns are fully coated.

As you can see, this may look like a lot, and that is because it is. That is the entire dish.

Evenly spread the hashbrown mixture into a 9×13 baking dish that has not been greased.

Place the browned pork chops on top in a single layer and press down slightly so they sit into the filling and do not rest on top.

The pork chops can be done when they reach an internal temperature of 145°F thickest part. Let it rest for 5 minutes before serving – the filling sets up a bit as it cools which makes scooping much cleaner.

What We Actually Put on the Side

This casserole is a complete meal since it contains protein and potatoes. However, if you'd like to add something, a simple green vegetable goes well with it.

I usually add steamed broccoli, roasted green beans, or a simple side salad.

Corn or sweet peas (without extra cooking) are great additions if you want to feed a crowd! Also, you can have dinner rolls or crusty bread to soak up the yummy cream sauce from the edges.

Note: this recipe makes a lot. If I’m making this for my family of four, I usually halve the recipe and use a smaller baking dish. It scales down easily and the timing stays about the same.

Four Swaps That Actually Work

You could also change the soup to cream of mushroom, cream of celery, or even cheddar cheese soup which will give a different flavor to the casserole but keep the same creaminess.

Pour more cheese on top. For the last 10 minutes of baking, add another half cup of shredded cheddar to the top of the pork chops. The cheese will melt over the chops and give a cheesy golden coating.

You can add some variety by mixing in vegetables. Before cooking, add some chopped bell peppers, or some frozen peas or corn. It will help lighten the meal and add some color without changing the taste.

Don't be afraid to season the chops more! Beyond salt and pepper, you could rub the pork chops with garlic powder, smoked paprika, or Italian seasoning before searing. The seasonings get infused into the pan drippings which create an extra layer of flavor to the entire dish while it bakes.

Substitute with another type of potato. If you lack frozen hashbrowns, you can use raw potato slices instead. Plan for a total cook time of 55 to 65 minutes and make sure to check the potatoes for tenderness before removing the dish.

How Long It Keeps (and Why Day Two Is Better)

You may store leftovers using a cover in the refrigerator for three days. When ready to eat, microwave individual portions or reheat as a covered dish in an oven set to 350°F.

If the hashbrown layer looks dry, add a little bit of milk or chicken broth before reheating to restore the creaminess.

To make this ahead of time, you can put together the hashbrown layer in the dish, cover it, and refrigerate overnight. You will want to brown the pork chops just before baking and lay them on top.

Since everything will go in cold, add an additional 5 to 10 minutes to your bake time.

You can mix the hashbrown filling a day before and keep it refrigerated separately, and then add it to the dish just before you bake it. This makes prepping on the day of baking almost zero.

The Next-Day Moves Worth Planning For

Breakfast hash. Take the hash brown layer (and without the pork chop!) and scoop it into a sizzling skillet with a touch of butter. Sauté until it gets crispy on the edges and top it with some fried eggs. It’s a fantastic breakfast and a diner leftover winner.

Pork chop sandwich. Remove the extra pork from the bone, chop it, and put it on a toasted bun with a bit of barbecue sauce or mustard. Quick lunch with no cooking.

Loaded hashbrown bowl. Reheat the hashbrown layer and add a fried egg, shredded cheese, and a dab of sour cream. Tastes like a brand new meal.

Stuffed bell peppers. Use the hashbrown and pork filling (chopped up) to stuff halved bell peppers. Top with a little extra cheese and bake at 375 degrees F for about 20 minutes. A different dinner made completely from leftovers.

Lighter Version

The best part of this recipe is the sour cream and condensed soup. You can make a few substitutions and still keep the deliciousness of the recipe.

Replace sour cream with light sour cream. It has a similar taste, and most people won't be able to tell the difference. Plus, it is rich enough to hold the casserole together.

You can use a reduced sodium and fat version of cream of chicken soup, and it will bake the same way while cutting both sodium and fat, without changing the dish in a noticeable way.

Go ahead and add extra vegetables to bulk up the filling. For example, you can use diced bell peppers, frozen peas, or mushrooms. These can be stirred in with the hashbrowns and make the casserole feel more substantial without adding too much.

Two Kitchen Tools That Actually Help Here

Without a good instant-read meat thermometer, it is almost impossible to know when a pork chop is fully cooked. Pork is fully cooked at 145°F. A little hint of pink is safe and fine, however, you risk pulling the meat too early or cooking it for too long without a meat thermometer.

While the ThermoWorks Thermapen is what professionals use, any dependable instant read thermometer will improve your cooking across the board.

The best sear for your pork chop is achieved with a cast iron skillet. The cast iron holds heat evenly and sears without hot spots.

This recipe is a great excuse to start cooking with cast iron if you haven't already.

Pork Chop Hashbrown Casserole FAQ

Can I use cream of mushroom soup instead of cream of chicken?

Using cream of mushroom soup is another great option, and it adds a slightly more earthy and savory spin on the casserole. Feel free to use the same amount, and add it straight from the can, no dilution is needed.

Can I use boneless pork chops?

You can use boneless pork chops, but they tend to dry out more than other cuts. You should check their internal temperature around 35 minutes and take them out when they reach 145 degrees, even if it's not the full baking time.

Do I need to thaw the hashbrowns first?

No. Just take them from the freezer — they will cook all the way through during the baking time. Thawing them first can actually make the mixture too wet.

Should pork chops be pink in the middle?

It's okay for some pork to be slightly pink. Pork can be safely eaten when it has reached an internal temperature of 145°F.

Using a meat thermometer, check the thickest part of the chop, and as long as it reads 145°F it is done. It is normal, and a food safety concern, for there to be a little color inside.

Can I make this in the crockpot?

I have done this and it isn't exactly the same. The layer with hashbrowns could become too mushy in the slow cooker. Also, the chops don't have the same feel/texture.

If you're looking for better results, then the oven version is the way to go. For slow cooker pork recipes, check out my Crock Pot French Dips.

Why is my casserole watery?

This happens because the hash browns were released extra moisture while baking. Be sure to bake uncovered the entire time so the moisture can dissipate.

Using shredded hashbrowns (not diced) helps as they release overall a little less liquid.

Other Dinners That Never Have Leftovers

Taco Crescent Bake is a one-pan, easy to make meal. It includes a crescent roll crust, and seasoned taco meat, sour cream, melted cheese, and crunchy chips topping. Just cut into squares to serve.

Funeral Potatoes go great with everything, including pork chops. If you want a side to go with your one-dish dinner, grab these cheesy potato casseroles.

Crockpot Ravioli Casserole is a completely hands-off meal. Just layer four ingredients in the slow cooker, and get a meal just as comforting as this one.

Crock Pot Beef and Noodles – slow-cooked chuck roast shredded into a rich beef broth with thick egg noodles. It is the dinner that makes the whole house smell amazing all day.

If you try this pork chop and hashbrown casserole, comment below and tell me how it was.