- 1 tablespoon vegetable oil
- 8 pork chops
- 1 teaspoon seasoned salt
- 1 (10.75 ounce) can condensed cream of celery soup
- 2/3 cup milk
- 1/2 cup sour cream
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 (16 ounce) package frozen hash brown potatoes, thawed
- 3/4 cup shredded Cheddar cheese
- 1/2 (6 ounce) can French-fried onions
- 1/4 cup shredded Cheddar cheese
- 1/2 (6 ounce) can French-fried onions
- Preheat oven to 350 degrees F (175 degrees C).
- Heat vegetable oil in a large skillet over medium heat. Season pork chops with seasoned salt. Cook pork chops in hot oil until browned completely, 2 to 3 minutes per side. Remove pork chops to a plate lined with paper towels to drain.
- Mix celery soup, milk, sour cream, salt, and pepper in a bowl. Fold hash brown potatoes, 3/4 cup Cheddar cheese, and about half the French-fried onions into the soup mixture; pour into a 13x9-inch baking dish. Arrange pork chops atop the mixture. Cover the dish with aluminum foil.
- Bake in preheated oven for 40 minutes. Remove foil and top pork chops with 1/4 cup Cheddar cheese and remaining half-can French-fried onions; continue baking until the cheese melts, about 5 minutes. An instant-read thermometer inserted into the center of the pork chops should read 145 degrees F (63 degrees C).
03/02/2017
recipepes.com
Pork Chop Potato Casserole, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
