I had to put my crockpot back in the cabinet – it’s too hot outside for me to enjoy true fall/winter cooking. Bummer.
But I have been thumbing through my recipe book and needing to use some pork out of our freezer so on Sunday night I whipped up this freaking delicious meal. The whole thing from start to clean up takes less than an hour and is so worth it. Again, this is one of those that made the Ninja perk up when he saw me preparing it – he loves things with bold flavors and pork, so this is always a winner. You may have seen similar recipes on Pinterest that are defined as “casseroles” and this doesn’t really fit that bill. I would actually call it a “bake” – another difference between this recipe and other online sources is this one uses cream cheese instead of sour cream. It’s so dang good.
Easy, Cheesy Hashbrowns and Pork Chops
4 center cut loin chops
vegetable oil (for browning)
1 cup milk
6 oz. cream cheese
2 T mustard
1/2 tsp garlic salt
1/4 white pepper
6 cups frozen hashbrowns
1/3 cup grated parmesan cheese
Preheat oven to 350 degrees Fahrenheit (177 degrees Celsius). In skillet, heat oil and brown pork chops on both sides. Remove pork chops and set aside. Drain grease from pan.
Add milk, cream cheese, mustard, garlic salt & pepper to skillet and cook over medium heat until cream cheese melts and mixture is smooth, stirring with whisk. Add hashbrown potatoes and parmesan cheese and mix. Pour into 9×13 baking dish and top with pork chops.
Bake covered for 30 minutes then uncover and bake for 10 minutes or until potatoes are bubbly and chops are cooked to 145 degrees.
Until next time,
~ Buzzard ~