Pork Chops & Hashbrown Potatoes (For Two)

Crispy southern-style hashbrowns topped with juicy pork chops and baked together in one pan — an easy, budget-friendly dinner for two.

Prep Time: 5 minutes
Cook Time: 25–30 minutes
Total Time: 30–35 minutes
Servings: 2

Ingredients

• 2 boneless or bone-in pork chops (about ¾–1 inch thick)
• About 1/3 of a 30 oz bag frozen southern-style hashbrowns (about 3–4 cups)
• 1–2 tablespoons oil (or cooking spray)
• Salt, to taste
• Black pepper, to taste
• All-purpose seasoning, to taste

Instructions

1. Preheat oven to 375°F.
2. Spread frozen hashbrowns evenly in the bottom of a shallow baking dish.
3. Drizzle lightly with oil and sprinkle with salt, pepper, and all-purpose seasoning.
4. Place pork chops on top of the potatoes. Lightly spray or drizzle with oil and season both sides.
5. Bake uncovered for 25–30 minutes, flipping pork chops after about 12–15 minutes.
6. Pork chops are done when they reach an internal temperature of 145°F.
7. If the pork finishes before the potatoes, remove chops to a plate and continue baking potatoes until golden and tender.

Equipment

• 9×9 or shallow baking dish
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• Cooking oil sprayer
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• Meat thermometer
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Substitutions

• Use thin chicken breasts or chicken thighs in place of pork chops.
• Fresh peeled potatoes sliced thin can replace frozen hashbrowns (increase baking time slightly).

Serving Suggestions

Serve with:

• Canned green beans
• Green peas
• Simple green salad

Perfect small household meal that feels hearty without a lot of work.

Storage

Store leftovers in an airtight container in the refrigerator up to 3 days. Reheat in the oven or air fryer for best texture.