Pork Chop & Potato Casserole


Pork Chop & Potato Casserole

Recipe by Julia Pacheco
Course: MainCuisine: AmericanDifficulty: Easy


Prep time


Cooking time


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  • 4 medium-thick boneless pork chops

  • 1 Tbs vegetable oil

  • 1 can cream of mushroom soup

  • 2/3 cup milk

  • 1/2 cup sour cream

  • 1/4 tsp black pepper

  • 16oz frozen shredded potatoes, thawed

  • 1.5 cups cheddar cheese, shredded

  • 1 1/2 cup french-fried onions


  • Preheat oven to 350℉
  • In a large bowl, combine milk, sour cream, cream of mushroom and pepper. Add in potaotes, 1/2 of the cheese, 1/2 cup french-friend onions.
  • Pour the mix into a greased 9×13 casserole dish. Place the pork chops evenly on top.
  • Place in oven covered for 30 min. Pull out and sprinkle the rest of the cheese and onions on top and bake uncovered additonal 20 minutes or until pork is completely cooked.
  • Serve warm, enjoy!

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  1. Julia, your pork chops and shredded potatoes and French fried onions were good. I was out of frozen shredded potatoes so I used fresh regular russet potatoes about 4 small to make up 16oz. They worked out but I should have rised them with water a few times to get the starch out. My husband had a 2nd helping. The pork was super tender. I’m glad I made it but next time will make with the frozen, thawed shredded potatoes.

  2. I made this a few days ago and it was DELICIOUS! My husband went back for seconds and that’s how I know he loved it!

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