THEME: Pork Chop and Potato Bake

[Jamie R]

Pork Chop and Potato Bake

An easy weeknight casserole recipe with pork chops and hash brown potatoes.

6 pork chops, 3/4 to 1-inch thick
vegetable oil
seasoned salt
1 can (10 3/4 ounces) condensed cream of mushroom or cream or celery soup
1/2 cup milk
1/2 cup sour cream
1/4 teaspoon ground black pepper
1 teaspoon dried parsley flakes
1 bag, (24 ounces) frozen hash brown potatoes, Southern style,
shredded, or O'Brien
1 cup shredded Cheddar cheese
1 can (2.8 ounces) French fried onion rings

Heat a small amount of oil in a large skillet; brown chops on both
sides. Sprinkle pork chops with the seasoned salt and set aside. In a
large bowl, combine soup, milk, sour cream, pepper, parsley, and 1/2
teaspoon of seasoned salt. Stir in thawed potatoes, 1/2 cup of the
shredded cheese, and 1/2 can of the French fried onions. Spoon
mixture into a lightly greased 13x9x2-inch baking dish. Arrange pork
chops on the potatoes. Cover with foil and bake at 350� for 1 1/2
hours. Top with remaining shredded cheese and French fried onions and
bake for 5 to 10 minutes longer.
Serves 6.