My sister shared this crunchy 3 ingredient dinner with me and my husband begs for it every Sunday

This oven baked 3-ingredients crispy hashbrown pork chops recipe is one my sister shared with me, and now my husband begs for it every Sunday. It’s the kind of no-fuss, stick-to-your-ribs dinner that fits right into busy Midwestern weeknights but still feels special enough for the weekend. Thick, juicy pork chops bake under a golden, crunchy blanket of shredded hash brown potatoes, with everything happening on one foil-lined sheet pan for easy cleanup. If you love simple comfort food that gets everyone to the table fast, this is a keeper.

These crispy hashbrown pork chops go well with a simple green veggie, like steamed green beans or a quick side salad with ranch dressing. I also like to add something bright and tangy to cut through the richness, such as applesauce, coleslaw, or pickled beets. If you’re feeding big appetites, serve with buttered corn, roasted carrots, or a pan of dinner rolls to soak up the juices from the pork. A squeeze of ketchup or a little barbecue sauce on the side keeps the kids happy, too.

Servings: 4

4 thick-cut boneless pork chops (about 1-inch thick, 6–8 oz each)

Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with aluminum foil for easy cleanup, and lightly grease the foil with a little cooking spray or oil if you’d like to help prevent sticking.

Pat the pork chops dry with paper towels and lay them out on the prepared baking sheet, leaving a little space between each chop so the heat can circulate and help everything crisp up.

In a large bowl, stir together the thawed, well-drained shredded hash brown potatoes and the can of condensed cream of mushroom soup until all the potatoes are evenly coated. The mixture will be thick and a bit sticky, which helps it cling to the pork chops.

Scoop a generous handful of the hash brown mixture onto each pork chop and press it down firmly so it sticks and forms an even layer over the top and sides of the meat. Use all of the potato mixture, piling it up so you get a nice, thick, crunchy topping once baked.

Place the baking sheet on the center rack and bake for 30–40 minutes, or until the pork chops reach an internal temperature of 145°F (63°C) and the hash brown topping is cooked through and starting to turn golden brown at the edges.

For extra crunch and color, switch the oven to broil for 2–4 minutes at the end of the baking time, watching closely so the potatoes don’t burn. You want a deep golden brown, crispy top.

Remove the baking sheet from the oven and let the pork chops rest for about 5 minutes on the foil-lined pan. This helps the juices settle in the meat and lets the potato crust firm up a bit more so it stays crunchy when you cut into it.

Serve the crispy hashbrown pork chops straight from the baking sheet, scooping up any extra crispy potato bits from the foil to spoon over the top. Enjoy while hot for the best texture.

If your family prefers a milder flavor, swap the cream of mushroom soup for cream of chicken or cream of celery—both keep the pork chops moist and the potatoes creamy underneath the crust. For kids who like extra crunch, spread the hash brown mixture a little thinner on each chop and broil a minute longer, keeping a close eye on it. You can also season the pork chops lightly with salt, pepper, garlic powder, or paprika before topping them if you don’t mind going beyond the basic three ingredients. To stretch the meal, nestle a few extra spoonfuls of the hash brown mixture directly on the foil between the chops; they’ll bake into bonus crispy potato mounds that everyone fights over. If you need to use bone-in chops, just add a few extra minutes of baking time and check for doneness with a thermometer. Leftovers reheat nicely on a foil-lined baking sheet in a 375°F oven until warmed through and re-crisped, which makes them great for an easy Monday lunch.