Midwest Chops And Potatoes
- 6 (1-inch) pork loin chops
- 1 Tbsp. vegetable oil
- 1 1/2 tsp. seasoning salt
- 1 tsp. pepper
- 1 (10 3/4 oz.) can cream of celery soup
- 1/2 c. milk
- 1/2 c. sour cream
- 1 (24 oz.) pkg. frozen hash browns
- 1 c. shredded Cheddar cheese, divided
- 1 (2.8 oz.) can French fried onions, divided
- Sprinkle chips with seasoning salt and pepper. Brown both sides in hot vegetable oil in large skillet; set aside. Stir together soup, milk, sour cream, half of cheese and half of onions. Add hash browns and mix well. Pour mixture in 9 x 13 casserole dish. Lay pork chops on top of mixture. Cover with foil and cook at 325u0b0 for 1 1/2 hours or until chops are tender. Uncover and add rest of onions and cheese. Cook for 15 minutes until cheese melts and onions are crisp.
pork loin chops, vegetable oil, seasoning salt, pepper, cream of celery soup, milk, sour cream, frozen hash browns, cheddar cheese, onions
Taken from www.cookbooks.com/Recipe-Details.aspx?id=6599 (may not work)