Pork Chop Casserole

My pork chop casserole recipe layers boneless pork chops with potatoes in a luscious sour cream sauce. It's an easy and inexpensive dinner!

Course Main Course

Cuisine American

Keyword old fashioned pork chop casserole, pork chop casserole, pork chop casserole recipe

Prep Time 15

Cook Time 2 15

Servings

Calories 734kcal

Preheat oven to 300 degrees F.
Dump the bag of frozen hash browns into a 9x13 casserole dish. Spread into an even layer. Place the boneless pork chops on top of the potatoes.
In a large bowl or microwave safe glass measuring cup, heat the butter, frozen onions and cream of mushroom soup until the butter is melted. This will take about 3 minutes. I microwave in one minute bursts and stir in between each.
Whisk the sour cream, white wine, parsley and salt into the melted butter mixture until smooth.
Pour the sour cream sauce evenly over the top of the pork chops and potatoes.
Cover the casserole dish with aluminum foil and bake for two hours. Rotating the pan halfway through baking time.
Remove the foil. Check the temperature of the pork, just to be sure it's fully cooked. It should register a minimum of 165 degrees F.
Evenly sprinkle the shredded cheese and french-fried onions over the top of the casserole. Increase the oven temperature to 500 degree F. Bake the uncovered casserole for an additional 10 - 15 minutes, or until the cheese is bubbling and starting to lightly brown.
Sprinkle more fresh parsley over the top of the casserole and serve. Season with more salt if necessary.