Recipe - Pork Eye Casserole

It's a pork chops and potatoes casserole.

Created purely by desperation, when all we had in the pantry were the ingredients in the recipe.  It's now a family favorite! We let the younger kids name it since everything gets named in our home.

 *Imagine my joy at being able to get a picture before the pan was empty!! Yay!*

I always make 2 pans of any Casseroles, but I realize not everyone will want 8 porkchops in this casserole. You can use less meat, friends who have made this dish tell me it tastes delicious regardless.


    1 tablespoon vegetable oil
    8 pork chops
    1 teaspoon seasoned salt
    1 (10.75 ounce) can condensed cream of celery soup
    2/3 cup milk
    1/2 cup sour cream
    1/2 teaspoon salt

    1/4 teaspoon ground black pepper
    1 (16 ounce) package frozen hash brown potatoes, thawed
    3/4 cup shredded Cheddar cheese
    1/2 (6 ounce) can French-fried onions
    1/4 cup shredded Cheddar cheese
    1/2 (6 ounce) can French-fried onions


    Preheat oven to 350 degrees F (175 degrees C).
    Heat vegetable oil in a large skillet over medium heat. Season pork chops with seasoned salt. Cook pork chops in hot oil until browned completely, 2 to 3 minutes per side. Remove pork chops to a plate lined with paper towels to drain.
    Mix celery soup, milk, sour cream, salt, and pepper in a bowl. Fold hash brown potatoes, 3/4 cup Cheddar cheese, and about half the French-fried onions into the soup mixture; pour into a 13x9-inch baking dish. Arrange pork chops atop the mixture. Cover the dish with aluminum foil.
    Bake in preheated oven for 40 minutes. Remove foil and top pork chops with 1/4 cup Cheddar cheese and remaining half-can French-fried onions; continue baking until the cheese melts, about 5 minutes. An instant-read thermometer inserted into the center of the pork chops should read 145 degrees F (63 degrees C).

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