Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch casserole dish.
- Sear the Pork Chops:
- Season the pork chops with salt and pepper on both sides.
- Heat 1 tablespoon of canola oil in a large skillet over high heat.
- Sear the pork chops on all sides until they’re nicely browned, about 2-3 minutes per side. Don’t worry about cooking them all the way through, as they’ll finish cooking in the oven.
- Prepare the Hash Brown Mixture:
- In a large mixing bowl, combine 1 cup of sour cream, 1 can of cream of mushroom soup, and ½ cup milk. Stir until smooth.
- Add the thawed hash browns, grated onion, and shredded cheddar cheese. Stir to combine. Season with salt and pepper to taste.
- Assemble the Casserole:
- Spread the hash brown mixture evenly in the bottom of the greased casserole dish.
- Nestle the seared pork chops into the hash brown mixture, pressing them down slightly so they’re partially submerged.
- Bake:
- Place the casserole in the preheated oven and bake for 40 to 45 minutes, or until the pork chops are cooked through and the cheese is melted and bubbly.
Tips:
- Pork Chop Alternatives: If you prefer, you can use bone-in pork chops or even pork loin, but boneless chops work best for this recipe.
- Make-Ahead Option: You can prepare this casserole ahead of time and refrigerate it until you’re ready to bake. Just increase the baking time by about 10 minutes if it’s cold from the fridge.
- Cheese Variations: While cheddar is a classic choice, feel free to experiment with other cheeses like Monterey Jack, Swiss, or even pepper jack for a bit of spice.
