If I don’t have hashbrown potatoes laying around, rice is also a good side to go along with these pork chops. I have to add about 20 minutes to the cook time to ensure the rice is done the way we like it. I’ve made this dish a few times now that I know how filling it is and that my husband actually likes it! Sometimes to change things up I will toss in a few of my favorite vegetables.
Check out what they are saying about this recipe over at Group Recipes:
“What I love about this recipe is that the ingredients are easy to get and most of them are things you might already have hanging around.”
This is such a tasty and easy dish, I highly recommend it!
Ingredients
1 tbs vegetable oil
4 pork chops
1 (10.75 ounce) can Campbell’s condensed cream of chicken or mushroom soup
1/2 cup milk
1/2 cup Daisy sour cream
salt and pepper to taste
1 (20 ounce) package Ore-Ida frozen hash brown potatoes, thawed
1 cup shredded cheddar cheese
1 1/2 cups French-fried onions, divided
Instructions
Preheat oven to 350 degrees F
Heat oil in a large skillet over medium high heat. Add pork chops and saute until browned. Remove from skillet and drain on paper towel.
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 9×13 inch baking dish. Arrange pork chops over potato mixture.
Cover dish and bake in the preheated oven for about 40 minutes, or until internal temperature of pork has reached 160 degrees F. Remove cover; top with remaining cheese and onions and bake uncovered for 5 more minutes.
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Quick Tip: Try it with pepper jack cheese for a little extra zip.
Thanks again to Group Recipes for this hearty recipe.