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
Directions:
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.
