This easy pork chop casserole is sure to become a new suppertime go-to

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If you're looking for a one-dish main that's homey, satisfying and easy, this pork chop and hash brown casserole fits the bill. The recipe that follows combines frozen hash browns, pork chops, cheese and a few seasonings to create a hearty meal perfect for a weeknight supper. One bite and you'll be convinced!
In this recipe, pork chops nestle into a seasoned hash brown base. The juices from the pork chops soak into the potatoes, adding tons of flavor, and the potato base adds moisture to the pork chops, which prevents them from drying out in the oven.
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Cooktop Cove
Pork chop and hash brown casserole
6
10 minutes
40 to 45 minutes
50 to 55 minutes
6 thick boneless pork chops
1 tablespoon canola oil
1 cup sour cream
1 (10-3/4 oz.) can cream of mushroom soup
1/2 cup milk
32 oz. frozen shredded hash browns, thawed
1 onion, grated
1 cup shredded cheddar cheese
Salt and pepper
Preheat the oven to 350 F.
Season the pork chops with salt and pepper on both sides.
Heat the canola oil in a pan over high heat, and sear the chops on all sides. Don't worry about cooking them through; they will finish cooking in the oven.
In a bowl, combine the sour cream, soup and milk, mixing well.
Stir in the hash browns, onion and cheese
Spread the hash brown mixture in a 9-by-13 casserole dish.
Top with the pork chops, nestling them into the mixture slightly.
Bake for 40 to 45 minutes, until the pork chops are cooked through and the cheese is melted and bubbly.
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