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Pork Chop Potato Casserole

 Pork Chop Potato Casserole
This rich-tasting casserole from Norma Shepler of Charlotte, Michigan features tender pork chops, hearty hash browns and a golden topping of cheese and french-fried onions.
8 ServingsPrep: 10 min. Bake: 45 min.


  • 8 bone-in pork loin chops (1/2 inch thick and 6 ounces each)
  • 1 teaspoon seasoned salt
  • 1 tablespoon canola oil
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 2/3 cup milk
  • 1/2 cup sour cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 package (26 ounces) frozen shredded hash brown potatoes
  • 1 cup (4 ounces) shredded cheddar cheese, divided
  • 1 can (2.8 ounces) french-fried onions, divided


  • Sprinkle pork chops with seasoned salt. In a large skillet, brown
  • chops on both sides in oil.
  • In a large bowl, combine the soup, milk, sour cream, salt and pepper;
  • stir in hash browns, 3/4 cup cheese and half of the onions. Spread
  • into a greased 13-in. x 9-in. baking dish. Arrange pork chops on
  • top.
  • Cover and bake at 350° for 40 minutes. Uncover; sprinkle with the
  • remaining cheese and onions. Bake, uncovered, 5-10 minutes longer or
  • until meat juices run clear. Yield: 8 servings.

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Pork Chop Potato Casserole (continued)

Nutritional Facts: 1 serving (1 each) equals 512 calories, 29 g fat (13 g saturated fat), 113 mg cholesterol, 871 mg sodium, 25 g carbohydrate, 2 g fiber, 34 g protein.
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