This is straight up, 1950, Leave It To Beaver style fare: it’s a casserole, with pork chops, canned soup and cheese.
It would probably preserve you from the inside out, if you ate it consistently enough!
But I joke – it actually was kind of tasty, and was honestly reminiscent of the food I grew up on.
It was definitely worth a try, and we may even have it again – but next time I’d replace the cream of mushroom with cream of chicken because I prefer it.
Pork Chop Hash Brown Bake
- 6 slices pork tenderloin (1 1/2-2 inches thick)
- 1 can cream of mushroom soup
- 1/2 cup milk
- 1/2 cup sour cream
- 1 24oz package frozen hashbrowns, thawed
- 1 cup shredded cheddar
- 1 large can dried onion pieces
Brown and cook pork in skillet. Combine soup, milk, sour cream. Stir in hashbrowns, half of the cheese and half of the onion pieces. Spoon mixture into prepared 9×13 baking dish. Arrange pork over potato mixture. Bake, covered, at 350 for 40 minutes. Top with remaining onion pieces and cheese. Bake, uncovered, 5 minutes.