Midwest Chops And Pot Bake
A hearty casserole featuring tender pork chops, cheesy potato topping, and crispy fried onions, perfect for comforting family dinners or casual gatherings.
Ingredients
Instructions
- Brown the pork chops in a skillet.
- Sprinkle the chops with salt and set aside.
- Combine celery soup, milk, sour cream, pepper, and salt in a bowl.
- Stir in hash browns, half of the Cheddar cheese, and half of the fried onion rings.
- Spoon the mixture into a 9 x 13-inch baking dish.
- Arrange the browned pork chops over the potato mixture.
- Cover the dish and bake at 350°F for 40 minutes.
- Remove from oven, sprinkle with remaining cheese and fried onions.
- Bake uncovered for an additional 5 minutes until cheese melts and onions are crispy.
Tips & Substitutions
For added flavor, consider marinating the pork chops in a mixture of soy sauce and garlic before browning. If you're out of celery soup, you can substitute with cream of mushroom or Judy'S Homemade Soup for a different taste. Additionally, using fresh grated cheese instead of pre-shredded can enhance the creaminess and melting quality.
Serving Suggestions
This dish pairs beautifully with a side salad or steamed vegetables like green beans or Zucchini Medley for a complete meal. For a heartier option, serve with Mom Keehn'S Homemade Baked Beans. A slice of crusty bread can also complement the dish, perfect for soaking up the creamy sauce.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F until warmed through, about 20-25 minutes. You can also microwave individual portions, but be mindful not to overcook to maintain the texture of the pork and potatoes.
Nutrition & Diet Analysis (per serving)
Each serving of Midwest Chops And Pot Bake contains roughly 730 calories, with 22g protein, 49g carbohydrates, and 50g fat. It is an excellent source of vitamin A (76% of the Daily Value), calcium (57% of the Daily Value), and protein (43% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 2190mg per serving (95% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use boneless pork chops instead of bone-in?
Yes, boneless pork chops work well in this recipe. Just be sure to adjust the cooking time slightly, as boneless chops may cook faster than bone-in. Aim for a golden-brown color to ensure they are cooked through.
What can I substitute for hash browns?
If you don't have hash browns, you can use diced or sliced potatoes. Just par-cook them in boiling water for 5-7 minutes before mixing them into the casserole to ensure they cook through during baking.
Can I make this recipe ahead of time?
Absolutely! You can prepare the dish up to the baking stage, cover it tightly, and refrigerate for up to 24 hours. When ready to bake, add a few extra minutes to the cooking time to ensure it heats through evenly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).