Pork Chops with Cheesy Hash Browns Potatoes
Elevate your dinner game with this hearty, comfort-food recipe for Pork Chops with Cheesy Hash Brown Potatoes. This oven-baked dish combines tender, juicy bone-in pork chops seasoned with paprika and black pepper, seared for a golden crust, then nestled atop a rich and creamy hash brown casserole made with sour cream, sharp cheddar cheese, and a hint of garlic and onion. A crispy Parmesan-panko breadcrumb topping adds a delightful crunch, while a sprinkle of fresh parsley brightens every bite. Perfect for busy weeknights or Sunday family dinners, this one-pan wonder delivers a satisfying balance of flavors and textures. Easy to prepare and utterly indulgent, it's destined to become a crowd favorite!
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Recipe Information
Ingredients
- 4 pieces Bone-in pork chops
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 20 ounces Frozen shredded hash brown potatoes
- 1 can Cream of chicken soup
- 1 cup Sour cream
- 2 cups Shredded sharp cheddar cheese
- 1 teaspoon Onion powder
- 1 teaspoon Garlic powder
- 1 cup Panko breadcrumbs
- 1 cup Parmesan cheese
- 2 tablespoons Fresh parsley (for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Season the pork chops on both sides with salt, black pepper, and paprika.
In a large skillet, heat the butter and olive oil over medium-high heat. Sear the pork chops for 2-3 minutes per side, until golden brown. Remove from skillet and set aside.
In a large mixing bowl, combine the frozen hash brown potatoes, cream of chicken soup, sour cream, 1 1/2 cups of shredded cheddar cheese, onion powder, and garlic powder. Mix until well combined.
Transfer the potato mixture to a greased 9x13-inch baking dish and spread it evenly.
Place the seared pork chops on top of the potato mixture.
In a small bowl, combine the panko breadcrumbs, Parmesan cheese, and the remaining 1/2 cup of cheddar cheese. Sprinkle this mixture evenly over the pork chops and potato layer.
Cover the baking dish with foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the pork chops are fully cooked (internal temperature of 145°F/63°C) and the breadcrumb topping is golden brown.
Remove from the oven and let rest for 5 minutes.
Garnish with freshly chopped parsley and serve hot.
Nutrition Facts
Calories |
4764 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 311.5 g | 399% | |
| Saturated Fat | 157.6 g | 788% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 1076 mg | 359% | |
| Sodium | 6661 mg | 290% | |
| Total Carbohydrate | 185.0 g | 67% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 27.5 g | ||
| Protein | 312.4 g | 625% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 3241 mg | 249% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 4317 mg | 92% | |
*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.
