Mouthwatering Wednesday: Creamy Potato & Chop Bake
All the best parts of food in a single dish. It’s as simple as that. The Creamy Potato & Chop Bake bakes the golden-brown, sweet, and savory pork atop a bed of creamy, cheesy, hearty potatoes… and then everything gets soaked in the delicious drippings. You can tell how succulent each bite tastes with just a glance. The crispy onions on top enhance the savory flavor and add a parade of crunchiness that makes people smile. Th Creamy Potato & Chop Bake is home cooking at its finest, and we can thank our friends at Cooking Professionally for another savory sensation.
Ingredients
1 (30-ounce) bag shredded potato hash browns, thawed
2 (10.5-ounce) cans cream of mushroom soup
1 cup milk
1/2 teaspoon salt, plus more, to taste
1/4 teaspoon coarse black pepper, plus more, to taste
1 1/2 tablespoons dried minced onion
1/4 teaspoon garlic powder
1 cup Cheddar-Jack cheese, grated
4 (3/4-inch-thick) pork chops, bone-in
2 tablespoons olive oil
1/2 cup crispy fried onions
1 tablespoon fresh parsley, optional, to taste, chopped, for garnish
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Directions
Step 1 – Preheat the oven to 350 degrees F.
Step 2 – Spray a 9×13-inch baking dish with nonstick cooking spray.
Step 3 – In a large bowl add the thawed shredded hash browns, the cream of mushroom soup, the milk, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, the onion, and the garlic powder and mix until well-combined.
Step 4 – Add the grated cheese and stir to incorporate.
Step 5 – Spread the potato mixture evenly into the prepared baking dish.
Step 6 – Season the pork chops with the extra salt and the extra pepper.
Step 7 – In a large skillet over medium-high heat, heat the olive oil until it just begins to smoke.
Step 8 – Carefully place the seasoned pork chops in the hot skillet and sear until golden-brown, about 1-2 minutes per side.
Step 9 – Transfer the pork chops from the skillet and place them on top of the potato mixture.
Step 10 – Pour the pan juices over the pork chops and the potatoes.
Step 11 – Top evenly with the crispy onions.
Step 12 – Bake until the potatoes are fork-tender and the pork is cooked through with the meat reaching an internal temperature of 145 degrees F, about 35 minutes.
Step 13 – Allow the casserole to rest for 10 minutes.
Step 14 – Serve garnished with the parsley.
MORE MOUTHWATERING WEDNESDAY RECIPES
Mouthwatering Wednesday: Have you tried ‘Garbage Bread’? Thank us later!
Mouthwatering Wednesday: Easy ‘Crack Dogs’ recipe for back-to-school hustle
Mouthwatering Wednesday: Hotbox Chicken
Mouthwatering Wednesday: Switch it up a little with Korean Beef Nachos
Mouthwatering Wednesday: Wrangler Steak & Potatoes
Mouthwatering Wednesday: Famous Garlic Chicken
Mouthwatering Wednesday: Delicious homemade Breakfast Burgers
