Pork Chop ‘N Potato Bake
Browning pork chops in a skillet with seasoned salt starts this recipe. A mixture of cream of celery soup, milk, sour cream and seasoning is mixed with frozen hash brown potatoes, cheddar cheese and French Fried Onions. The potato mixture is spread into the bottom of a casserole dish and the browned pork chops are placed on top. Additional cheddar cheese and French Fried Onions are sprinkled on top before baking.
Ingredients
- 6 Pork chops
- Vegetable oil
- Durkee seasoned salt
- 1 can (10 ¾ oz) condensed cream of celery soup
- ½ cup milk
- ½ cup sour cream
- ¼ tsp Durkee ground black pepper
- 1 package (24 oz) frozen O’Brien or hash brown potatoes, thawed
- 1 cup (4 oz) shredded cheddar cheese
- 1 can (2.8 oz) Durkee French Fried Onions
Instructions
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Brown pork chops in a lightly greased skillet. Sprinkle with seasoned salt and set aside.
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Combine soup, milk, sour cream, pepper and ½ tsp seasoned salt. Stir in potatoes, ½ cup cheese and ½ can French Fried Onions. Spoon potato mixture into 9x13 inch baking dish. Arrange pork chops over potatoes. Bake, covered, at 350 F for 40 minutes.
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Top with remaining cheese and onions; bake, uncovered, 5 minutes longer.
Recipe Notes
I assemble the potato mixture first and place it in the baking dish. My skillet would not fit all 6 pieces of pork at once. When the first batch of pork chops was browned, I placed it on the potatoes while I browned the second batch. Season the pork chops while browning, I used salt, pepper and poultry seasoning (I couldn’t find Durkee seasoned salt).