Pork Chop Potato Bake Casserole


  • 6 Pork chops
  • 1 can Cream of celery, or mushroom soup
  • 1/2 cup milk
  • 1/2 cup sour cream
  • Salt and pepper
  • 24 ounces O’Brien potatoes or hash browns
  • 1 cup shredded Cheddar cheese
  • 1 can Durkee onions


Brown pork chops in a small amount of oil.  Sprinkle in salt and pepper. In a large bowl combine potatoes, soup, milk , sour cream, half the shredded cheese, and half of the  fried onions.

Spoon into 13/9 baking dish. Arrange pork chops on top and cover. Bake at 350°  for 40 minutes . Top with remaining cheese and onions and bake 5 minutes longer, uncovered.

About Peggy

Peggy Chaney was best known as cook and co-owner of Peggy's Restaurant in Kings Mountain, North Carolina (which she and her sister, Loretta, ran for over two decades). You can find her pages on Google+, Twitter and Facebook. One of eleven siblings, she was the daughter of a Baptist preacher, and was well remembered for her kind spirit and regard for others. Her genuine warmth and grace is sorely missed.

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