Pork Chop Potato Casserole

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Pork Chop Potato Casserole to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Pork Chop Potato Casserole, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 8 pork chops (1/2 inch thick)
• 1 teaspoon seasoned salt
• 1 tablespoon vegetable oil
• 1 (10.75 ounce) can condensed
• cream of celery soup, undiluted
• 2/3 cup milk
• 1/2 cup sour cream
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 (26 ounce) package frozen
• shredded hash brown potatoes
• 1 cup shredded Cheddar cheese,
• divided
• 1 (2.8 ounce) can French-fried
• onions, divided

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Sprinkle pork chops with seasoned salt

Step 2: Technique & Execution

In a skillet, brown chops on both sides in oil

Step 3: Technique & Execution

In a large bowl, combine the soup, milk, sour cream, salt and pepper; stir in hash browns, 3/4 cup cheese and half of the onions

Step 4: Technique & Execution

Spread into a greased 13-in. x 9-in. x 2-in. baking dish

Step 5: Technique & Execution

Arrange pork chops on top

Step 6: Technique & Execution

Cover and bake at 350 degrees F for 40 minutes