Chop And Potato Bake

Name: Chop And Potato Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 pork chops; vegetable oil; seasoning salt; 1 (10 3/4 oz.) can cream of celery soup; 1/2 c. milk; 1/2 c. sour cream; 1/4 tsp. pepper; 1 (24 oz.) pkg. hash browns, thawed; 1 c. (4 oz.) Cheddar cheese; 1 (2.8 oz.) can Durkee French fried onions

Eats Now Editorial Team · 694 kcal · Soups & Stews

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Chop And Potato Bake – a delicious recipe with pork chops, vegetable oil, salt, cream of celery soup, milk, sour cream. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

6 pork chops
vegetable oil
seasoning salt
1 (10 3/4 oz.) can cream of celery soup
1/2 c. milk
1/2 c. sour cream
1/4 tsp. pepper
1 (24 oz.) pkg. hash browns, thawed
1 c. (4 oz.) Cheddar cheese
1 (2.8 oz.) can Durkee French fried onions

1
Brown pork chops in lightly greased skillet.
2
Sprinkle with seasoning salt and set aside.
3
Combine soup, milk, sour cream, pepper and 1/2 teaspoon seasoning salt.
4
Stir in potatoes, 1/2 cup cheese and 1/2 can French fried onions.

694

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 pork chops, vegetable oil, seasoning salt, 1 (10 3/4 oz.) can cream of celery soup, and more.

Yes, Chop And Potato Bake falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
694 kcal
Category
Soups & Stews

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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