Tomato Pork Chop and Hash Brown Casserole
We all have that recipe that we remember from our childhood and you even crave it every once in a while because it brings back so many memories of home. This is mine!
My mouth starts to water just thinking about it. It’s so funny when I first married I told my hubby that I was going to make this dish and I was so excited as a new bride to impress my new husband.
As I told him what was in it, his face looked like he thought I was crazy. Most people would have stopped and not made the dish but being quite stubborn I proceeded with my plan. After he took the first bite, I knew I had him and now he even requests this amazing but easy creation.
I haven’t made it for a while but as it was cooking in the oven the other night, the smell in my house was so amazing that it made me so excited to share this with you!
Tomato Pork Chop and Hash brown casserole
4 to 6 pork chops
1 Tablespoon olive oil
1 small bag hash brown
2 Tablespoons butter
1 onion, diced
1 can Campbell’s Tomato soup
1 cup frozen peas
salt and pepper to taste
- Preheat oven to 350 degrees. In a skillet, cover the bottom of the pan with the olive oil, add the pork chops and cook on medium heat. Season the chops with salt and pepper. Cook until browned on both sides, and set aside.
- In a skillet, melt the butter and then add the diced onion and the hash browns, and on a medium heat brown the hash browns. Salt and pepper to taste, and then gently stir in the peas.
- In a 13 x 9 baking dish, make a layer of the hash browns and then arrange the pork chops on top. Pour the tomato soup over the top of the casserole. Bake for 30 minutes.
PORK CHOP RECIPES