Pork Chop, Spinach, and Hash Brown Casserole
I posted this recipe well over a year ago, and decided to brush it off and make it again, this time remembering to write down the steps to make it. Plus it gave me an opportunity to update the photos for it. I made quite a few changes to it, one being we had no mushrooms so made a homemade cream of celery soup for the sauce, and the second being my husband seared the chops on the grill instead of me searing them in a pan on the stove top. And I used shredded hash browns instead of the country style and tweaked some spices. AND I only had boneless pork chops. Lastly, I used Swiss cheese instead of mozzarella. Just a typical dinner-making exercise in this household. Lots of subbing going on. And you can too! I swear we’d never eat in this household if I needed the exact ingredients for a recipe. Although this recipe calls for three pork chops, since I used boneless it will handily feed four or more.
Pork Chop Spinach Casserole, Ready for Oven
Pork Chop, Spinach, and Hash Brown Casserole
3 boneless pork chops, or pork loin
Mrs. Dash Table Blend
Black pepper
4 cups of frozen hash brown potatoes, thawed
1/2 cup onion, chopped
Hungarian Paprika
Mrs. Dash Garlic and Herb Blend
Homemade “cream of” soup, any kind. Recipe here: http://bit.ly/AnHON3
5 cups fresh spinach, roughly chopped
Pinch of crushed red pepper flakes
1/2 teaspoon lemon juice
Shredded Swiss Cheese
First, make your “cream of” soup according to recipe above and set aside, or if in a pinch, you can use a can of it. Preheat the oven to 375 degrees. Season the pork chops with the Mrs. Dash Table Blend (or salt, if you prefer) and black pepper. Sear the pork over a medium-hot grill for a few minutes on each side, tent with foil, and set aside. (Or you can sear in a pan with a bit of olive oil over high heat.)
In a large bowl, mix the hash browns and onions with half the cream soup, and season to taste with paprika, Mrs. Dash Garlic and Herb blend (or garlic powder), and black pepper, to taste. Lightly spray a casserole dish with oil, and add the hash brown mixture evenly to the bottom. Layer the spinach over the hash browns and sprinkle the crushed red pepper flakes and lemon juice over it. Place the pork chops on top, and pour the rest of the cream soup over them. Bake covered for 40 minutes, uncover, then grate some Swiss cheese over the top. Return to oven, and cook 10 or 15 more minutes, depending on the thickness of the meat, until the pork chops register at least 165 with a meat thermometer. Plate up and dig in!
Pork Chop Spinach Casserole with Melted Cheese
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