Creamy Potato Pork Chop Bake

Creamy Potato Pork Chop Bake

Made  times

"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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1 h servings 720 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 720 kcal
  • 36%
  • Fat:
  • 55.3 g
  • 85%
  • Carbs:
  • 46.4g
  • 15%
  • Protein:
  • 18.9 g
  • 38%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 1052 mg
  • 42%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


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


  1. 497 Ratings

Most helpful positive review

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 fryin...

Most helpful critical review

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.

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 fryin...

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 ...

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...

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 de...

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

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...

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 ...

Man, oh man, what a tasty dish this turned out to be! I read the reviews and made a few slight changes... Be sure to season your pork chops well before browning them in the skillet. (I used Mont...

This was yummy comfort food! I seasoned my pork chops liberally with garlic powder, seasoning salt, and pepper. I had to bake this a little longer then written because my hashbrowns weren't to...

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