Pork Chops Hash Browns Potato Bake
Dive into hearty comfort food with this Pork Chops Hash Browns Potato Bake, a perfect all-in-one dinner bursting with layers of flavor! Juicy, seared pork chops nestle between creamy layers of thinly sliced russet potatoes, crispy hash browns, and a luscious cheddar cheese and cream of mushroom soup blend. Seasoned to perfection with garlic and onion powder, this casserole is baked until golden and bubbling, making every bite rich, cheesy, and satisfying. Ideal for cozy family dinners or entertaining guests, this dish combines simple pantry ingredients into a truly irresistible meal. Plus, it’s easy to assemble and oven-ready in just 20 minutes! Serve topped with fresh parsley for a vibrant finish.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Pork chops
- 2 cups Frozen hash browns
- 2 large Russet potatoes
- 2 cups Cheddar cheese
- 1 can (10.5 oz) Cream of mushroom soup
- 1 cup Heavy cream
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Peel and thinly slice the russet potatoes using a mandoline or sharp knife. Set aside.
Heat olive oil in a large skillet over medium-high heat. Season the pork chops on both sides with salt, pepper, garlic powder, and onion powder.
Sear the pork chops in the skillet for 2-3 minutes on each side until golden brown. Remove from the skillet and set aside.
In a large mixing bowl, combine the cream of mushroom soup, heavy cream, 1 1/2 cups of cheddar cheese, and a pinch of salt and pepper. Stir until smooth and well combined.
Grease a 9x13-inch baking dish with a light layer of olive oil or cooking spray.
Layer the bottom of the dish with half of the sliced potatoes, followed by half of the frozen hash browns. Pour half of the soup and cheese mixture over the top and spread evenly.
Place the pork chops on top of the first layer, then repeat the layers with the remaining potatoes, hash browns, and soup mixture.
Sprinkle the remaining 1/2 cup of cheddar cheese over the dish.
Cover the baking dish with aluminum foil and bake in the preheated oven for 35 minutes.
Remove the foil and bake for an additional 15 minutes, or until the top is golden brown and bubbly and the potatoes are tender when pierced with a fork.
Let the bake rest for 5-10 minutes before serving. Garnish with fresh parsley, if desired.
Nutrition Facts
Calories |
4760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 314.1 g | 403% | |
| Saturated Fat | 134.1 g | 670% | |
| Polyunsaturated Fat | 15.2 g | ||
| Cholesterol | 794 mg | 265% | |
| Sodium | 7212 mg | 314% | |
| Total Carbohydrate | 260.2 g | 95% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 16.0 g | ||
| Protein | 192.0 g | 384% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 1770 mg | 136% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 7233 mg | 154% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
