pork chop and hashbrown bake
This Pork Chop and Hashbrown Bake is a comforting, one-pan meal that’s perfect for any night of the week. With a combination of savory pork chops and crispy hashbrowns, it’s a satisfying dish that delivers hearty flavors.
The creamy mixture of mushroom soup, sour cream, and cheddar adds richness to the hashbrowns, making each bite even more indulgent. Topped with crispy onion pieces, this dish is both flavorful and visually appealing.
With minimal prep and easy steps, this recipe will quickly become a family favorite. It’s a delicious blend of textures and tastes that will leave everyone asking for seconds.
Pork Chop and Hashbrown Bake: Ingredients
Vegetable oil serves as the base for browning the hashbrowns and pork chops, ensuring a crispy texture. Salt and pepper elevate the natural flavors of each ingredient, adding depth and balance.
Cream of mushroom soup and sour cream bring a rich, creamy consistency to the dish, enveloping the hashbrowns in velvety goodness. Shredded cheddar cheese melts to perfection, creating a gooey, flavorful topping.
Dried onion pieces add a savory crunch, complementing the pork chops and enhancing the dish with a touch of sweetness and texture.
Pork Chop and Hashbrown Bake: Recipe Tips
- Don’t Overcook the Pork Chops
Since the pork chops will continue cooking in the oven, it’s important not to fully cook them in the skillet. Just brown them lightly on both sides to lock in flavor and ensure they stay tender in the final bake. This will also prevent them from becoming dry or tough. - Crisp the Hashbrowns
For perfectly crispy hashbrowns, make sure to cook them until golden brown before adding them to the baking dish. This initial step adds a wonderful texture contrast when combined with the creamy elements of the soup and sour cream, making every bite irresistible. - Add a Flavor Boost with Fresh Herbs
While the recipe already calls for dried onion pieces, consider adding fresh thyme, rosemary, or parsley for an extra burst of flavor. Herbs complement both the pork and hashbrowns and elevate the overall taste of the dish.
What to Serve with Pork Chop and Hashbrown Bake
- Steamed Vegetables
Pair this hearty dish with a side of fresh, steamed vegetables such as green beans, broccoli, or carrots. Their crisp, fresh texture offers a pleasant contrast to the creamy and savory bake, balancing out the richness and adding vibrant color to your plate. - Garden Salad
A light garden salad with mixed greens, cherry tomatoes, cucumber, and a tangy vinaigrette makes for an ideal side dish. The crisp freshness of the salad complements the warm, indulgent nature of the Pork Chop and Hashbrown Bake, creating a well-rounded meal. - Garlic Bread or Dinner Rolls
For an added touch of comfort, serve with garlic bread or soft dinner rolls. The buttery, garlicky bread is perfect for soaking up any leftover creamy sauce, and its warmth and flavor make it a crowd-pleasing companion to the bake.
FAQ: Pork Chop and Hashbrown Bake
1. Can I use chicken instead of pork chops?
While the recipe is specifically designed for pork chops, chicken breasts or thighs can be substituted. Just be sure to adjust cooking times slightly, as chicken may cook faster than pork.
2. Can I use fresh hashbrowns instead of frozen?
Yes, fresh hashbrowns can be used, but you’ll need to cook them thoroughly until they’re golden and crispy. Ensure they are properly drained to avoid excess moisture in the dish.
3. Can I make this dish ahead of time?
Yes, this dish can be assembled the day before and stored in the fridge. Just cover tightly with foil and bake the next day. It can also be frozen, though the texture of the hashbrowns may change slightly when reheated.
4. Can I make this recipe dairy-free?
Yes, you can make the recipe dairy-free by swapping the sour cream and cheese for dairy-free alternatives. Use plant-based cream of mushroom soup and non-dairy milk to maintain the creamy texture and flavor.
Pork Chop and Hashbrown Bake
Ingredients
- 6 boneless pork chops approximately 1 1/2 to 2 inches thick
- 24 oz thawed frozen shredded hashbrowns
- 1 can of cream of mushroom soup
- 1/2 cup milk
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 1 large can of dried onion pieces
- Vegetable oil
- Salt and pepper
Instructions
- Preheat the oven to 350°F (175°C). Heat vegetable oil in a large non-stick skillet over medium-high heat. Add the thawed hashbrowns, seasoning them with salt and pepper. Cook, stirring occasionally, until the hashbrowns are evenly browned. Once done, transfer them to a large bowl, reserving the skillet for later use.
- In the same skillet, add one tablespoon of vegetable oil. Pat the pork chops dry and season them with salt and pepper. Brown the pork chops on both sides, ensuring they are not fully cooked, as they will continue cooking in the oven.
- In the bowl with the hashbrowns, combine the cream of mushroom soup, milk, and sour cream. Mix in half of the shredded cheddar cheese and half of the dried onion pieces. Spoon the mixture into a prepared 9×13-inch baking dish. Arrange the browned pork chops on top of the potato mixture. Cover the dish with foil.
- Place the dish in the oven and bake, covered, for 30 minutes. After 30 minutes, remove the foil and sprinkle the remaining onion pieces and shredded cheese on top. Continue baking, uncovered, for an additional 5 minutes, or until the cheese has melted and the dish is bubbly. Serve hot.
