Pork Chops O’Brien

Pork Chops O’Brien

Since I’m a mom with two littles, I try to make cooking easy on myself when I can. While I enjoy being creative in the kitchen, I don’t usually have the time. Hence, my tendency to go with a quick and easy recipe. This recipe for Pork Chops O’Brien that I found on Pinterest fit those requirements.Pork Chops O'Brien

The only trick to making this recipe is making sure to defrost the potatoes. I’ll have to admit that we didn’t make this on the day I originally planned because I forgot to defrost the potatoes. Oy! So, we had this the next night.

My family enjoyed this dish (well, 3 out of 4…my oldest toddler won’t eat much of anything beyond PB & J). While it gets its name from the type of hash brown potatoes used, I think I might use regular hash browns the next time I make it instead of the O’Brien variety.

Before you start cooking anything, go ahead and preheat your oven to 350°. 

Now, warm a skillet on your stove top and add about 1 Tbsp of olive oil. Once the oil is nice and hot, put the pork chops in the skillet to brown; giving them a nice sear. You don’t want to cook the pork chop through…just make it nice and brown on the surface.  

Pork Chops O'Brien
Browning the pork chops.

As the pork chops sear, in a large bowl, mix together 1 can cream of celery soup, 1/2 cup milk, 1/2 cup sour cream (I used light), 1/2 cup shredded cheddar, 1/4 tsp pepper, and 1/2 cup French fried onions. Once that is well blended, add your defrosted bag of O’Brien hash browns.

Now, spray a casserole dish (I used my 9 x 13 dish) with cooking spray. Then, spread the potato mixture in the casserole. Place your pork chops on top of the potatoes and sprinkle them with seasoned salt (like Lawry’s). 

Pork Chops O'Brien
The pork chops and potatoes are ready to go into the oven.

Cover the chops with foil and bake for 40-45 minutes. Pull them out once the time is up and sprinkle 1/2 cup cheddar and 1/2 cup French fried onions on top. (Oops…I just realized I forgot to add more onions. Next time.) Bake for another 5-10 minutes until the cheese is melted then serve.

Pork Chops O'Brien
Serves 4
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Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
Ingredients
  1. 4-6 pork loin chops, 1/2 inch thick
  2. 1 Tbsp olive oil
  3. 1 can cream of celery soup
  4. 1/2 C. milk
  5. 1/2 C. sour cream
  6. 1/4 tsp pepper
  7. 1 C. shredded sharp cheddar cheese, divided
  8. 1 C. French fried onions, divided
  9. 1 (28 oz) package frozen O'Brien hash browns, thawed
  10. Seasoned salt
Instructions
  1. Preheat oven to 350 degrees.
  2. In a skillet, brown pork chops in oil giving them a nice sear.
  3. As the pork chops brown, in a large bowl, combine soup, milk, sour cream, pepper, 1/2 cup cheese, and 1/2 cup French fried onions.
  4. Add hash browns.
  5. Spray a casserole dish with cooking spray.
  6. Spread potato mixture in the casserole dish.
  7. Place chops on top and sprinkle with seasoned salt.
  8. Cover and bake for 40-45 minutes or until chops and potatoes are tender.
  9. Uncover; sprinkle with remaining cheese and onions.
  10. Return to oven for 5-10 minutes or until cheese is melted.
  11. Serve
Adapted from The Tall Girl Cooks
Adventures of a Jayhawk Mommy http://jayhawkmommy.com/

About Denise

Hi! I'm Denise, a 40+ year old SAHM trying to navigate the world of motherhood. I blog about parenting, food, and have been featured a few times on BlogHer. I enjoys solving mysteries (Okay..reading mysteries or watching them on TV), cooking, and drinking way too much caffeine than I should. Basically, anything I needs to do to survive the toddler years.

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  1. I’m reading this while my stomach is growling. This is making me more hungry! Sounds delicious but in our house we don’t consider porkchops as porkchops if there’s no fat. We get those cuts with fats on the side and we don’t trim them off. BAD and delicious. LOL
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  2. I am a pork aficionado, sounds yummy. My favorite pork chops are fried crispy in an iron skillet. Second favorite is pork chops in port wine sauce over red cabbage. Awesome!
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