PREP 15 mins COOK 45 mins READY IN 1 hr 6 servings
Ingredients
1 tablespoon vegetable oil 6 pork chops
1 (10.75 ounce) can condensed cream of celery soup
1/2 cup milk
1/2 cup sour cream
Salt and pepper to taste
1 (20 ounce) package frozen hash brown potatoes, thawed
1 cup shredded Cheddar cheese
1 1/2 cups French-fried onions, divided
Directions
1. Heat oil in a large skillet over medium high heat. Add pork
chops and saute until browned. Remove from skillet and drain on paper toweling.
2. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
3. In a medium bowl mix together soup, milk, sour cream and salt
and pepper to taste. Stir in potatoes, 1/2 cup cheese and 1/2 cup onions. Mix
together and spread mixture in the bottom of a 9x13 inch baking dish. Arrange
pork chops over potato mixture.
4. Cover dish and bake in the preheated oven for about 40 minutes,
or until internal temperature of pork has reached 145 degrees F (63 degrees C).
Remove cover; top with remaining cheese and onions and bake uncovered for 5
more minutes.
I did not brown the chops. I was afraid that they would get over
done. No they did not have that rich
brown color, but, boy were they moist.
They were great the next day!!!
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