Ingredients:
- 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
Preparation:
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.
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