Ingredients
8
8 servings
- •1 tablespoon vegetable oil
- •8 pork chops
- •1 teaspoon seasoned salt
- •1 (10.75 ounce) can condensed cream of celery soup
- •0.66666668653488 cup milk
- •0.5 cup sour cream
- •0.5 teaspoon salt
- •0.25 teaspoon ground black pepper
- •1 (16 ounce) package frozen hash brown potatoes, thawed
- •0.75 cup shredded Cheddar cheese
- •1 (6 ounce) can French-fried onions, divided
- •0.25 cup shredded Cheddar cheese
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat vegetable oil in a large skillet over medium heat. Season pork chops with seasoned salt. Cook pork chops in hot oil until browned completely, 2 to 3 minutes per side. Remove pork chops to a plate lined with paper towels to drain.
- Mix celery soup, milk, sour cream, salt, and pepper in a bowl. Fold hash brown potatoes, 3/4 cup Cheddar cheese, and about 1/2 of the French-fried onions into the soup mixture; pour into a 13x9-inch baking dish. Arrange pork chops on top of the mixture. Cover the dish with aluminum foil.
- Bake in the preheated oven for 40 minutes. Remove foil and top pork chops with 1/4 cup Cheddar cheese and remaining French-fried onions; continue baking until the cheese melts, about 5 minutes. An instant-read thermometer inserted into the center of the pork chops should read 145 degrees F (63 degrees C).
Nutritional Facts
Per 8 servings
- Calories: 422
- Carbohydrate: 24g
- Fat: 32g
- Fiber: 1g
- Protein: 17g
- Sugar: 2g
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