Creamy Potato Pork Chop Bake Recipe -
Creamy Potato Pork Chop Bake Recipe
  • READY IN 1 hr

Creamy Potato Pork Chop Bake

Recipe by  

"Chops browned, then baked with hashbrowns, onion rings and Cheddar cheese in a sour cream sauce. Very tasty and easy. I've even made it an 'all-in-one' dinner by adding a can of drained green beans to the potato mixture before pouring it into the baking dish. Hooray for spuds 'n' chops!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr


  1. Heat oil in a large skillet over medium high heat. Add pork chops and saute until browned. Remove from skillet and drain on paper toweling.
  2. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
  3. In a medium bowl mix together soup, milk, sour cream and salt and pepper to taste. Stir in potatoes, 1/2 cup cheese and 1/2 cup onions. Mix together and spread mixture in the bottom of a 9x13 inch baking dish. Arrange pork chops over potato mixture.
  4. Cover dish and bake in the preheated oven for about 40 minutes, or until internal temperature of pork has reached 145 degrees F (63 degrees C). Remove cover; top with remaining cheese and onions and bake uncovered for 5 more minutes.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Nov 10, 2003

All I can say is YUM!! SOOO good! I made a few changes and I think they really helped. First, I sautéed some chopped scallions and minced fresh garlic before sautéing the pork chops in the frying pan and I pre-seasoned the pork chops with salt and pepper and a little garlic powder. I also cut the pork chops into small bite-sized pieces to make this more like a casserole. I used low-fat cream of broccoli soup (it was what I had on hand). I added about 2 cups fresh green beans and lined them on the bottom of the pan. I added about a cup of real bacon bits (“Hormel” makes these in a jar). I also omitted the ½ cup milk as some of the other reviewers recommended doing – they said the milk made this dish too runny. I doubled the cheddar cheese and used fresh-grated extra sharp cheddar. This dish was scrumptious! It’s very fattening, so I probably won’t make it too often, but when I’m looking for a special treat, I’ll definitely make it again!

Most Helpful Critical Review
Feb 24, 2006

This was good but not great. It needed something to liven it up some. I probably won't make this again. But it was worth the try.

Jan 16, 2006

Very Good...and easy! I made the following changes: used 30 oz of hash browns, 1 cup sour cream, 1 cup cheese mixed into potatoes. I did not mixed the french fried onions into the mix. After cooking for 40 mins, I topped with 1/2 cup cheese and 1 cup fried onions...came out great! If you use the 30 oz. of potatoes I would suggest baking for an extra 10 minutes! Will make again!

Feb 27, 2006

Delicious, delicious, delicious! I took the advice of other reviewers and doubled the recipe. I bought 9 butterfly pork cops that were halved and were 1/2" thick. I used almost a whole bag of 32oz. Southern style hash browns (they are cubed) 1 cup sour cream, 2 cans of cream of mushroom soup, 1 c. milk. I seasoned BOTH the potato mixture and the pork chops with: salt, Lawry's seasoning pepper, Montreal steak seasoning and garlic powder. I think one of the best ways to make this recipe good is in the seasoning and when browning the pork chops make sure you brown them well. Also, the hash browns need to be defrosted before using. The only thing I would do differently next time is instead of using half the cheese in the potato mixture and half on top during the last 5 minutes, I will put 1 1/2 cups cheese in the potato mixutre and top with only onion rings, I will also keep 1/2 the onion rings in the potato mixture. My son in law, which never eats very much, ate four pork chops, he absolutly loved this recipe. I am anxious to try this with chicken breasts. Thank you for a great recipe!

Jul 28, 2003

This was wonderful, Ter! Thanks so much. I cut milk to 1/4 cup because of other reviews. I also added green beans to my potato mixture. Used pork loin chops with no bone and baked 1 hr at 375 degrees. My family couldn't stop eating this wonderful dish.

Sep 10, 2005

I loved this recipe. I used boneless pork chops with cream of mushroom soup! Loved it even more for leftovers.

Apr 05, 2006

Delicious !! I made these today and the guys absolutely loved it. I did a few alterations after reading the reviews...first I used potatoes o'brien, cream of mushroom soup, used 1 cup onions and 1 cup cheese in the potato mix and 1 can of drained green beans...added for taste salt, pepper, garlic powder and lawry's seasoned salt...browned 1 inch butterfly chops in olive oil and the added seasonings and finally put 1/2 cup cheese and onions on top...cook time was perfect for tender and juicy chops...will definitely make this again

Jan 10, 2004

Very VERY GOOD!!! While browning the chops, I liberally spiced them up with some all-season salt & garlic/onion powder. Thanks to others, I reduced the milk to 1/4c and reduced the FF Onions by half. I am thankful for this easy and tasty recipe! Creamy potatoes and chops...what a comforting combination!


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  • Calories
  • 720 kcal
  • 36%
  • Carbohydrates
  • 46.4 g
  • 15%
  • Cholesterol
  • 69 mg
  • 23%
  • Fat
  • 55.3 g
  • 85%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 18.9 g
  • 38%
  • Sodium
  • 1052 mg
  • 42%

* Percent Daily Values are based on a 2,000 calorie diet.

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