Saute the onions, peppers, celery, and garlic for 3-5 minutes in a tablespoon of butter. Add the cubed pork chops to the skillet and continue to cook until heated.
In a large bowl, mix soup, sour cream, and cheese together. Fold hashbrowns and beans into the soup mixture along with the creole.
Combine the pork and vegetables into the potatoes.
Pour into two separate 8 X 8 pans or one large 13 x 9 pan.
Combine four tablespoons of melted butter, corn flakes, and parmesan cheese. Sprinkle over the two small casseroles or large casserole.
Bake for 25-30 minutes on 350 degrees.
Notes
Freeze casseroles up to 3 months. Bake frozen casseroles on 300 degrees for 45 minutes or thawed casseroles on 350 degrees for 30 minutes.