Yield: 6 servings
Measure | Ingredient |
---|---|
1 tablespoon | Oil |
6 | Pork chops |
Seasoned salt | |
1 can | Cream of celery soup |
½ cup | Milk |
½ cup | Sour cream |
¼ teaspoon | Pepper |
24 ounces | Potatoes O'Brien; thawed |
½ cup | Onions; chopped |
1 cup | Cheddar cheese; shredded |
1 cup | Frozen onions rings; chopped |
Preheat oven to 350. Fry or bake onion rings until extra crispy.
Cool and chop. Set aside. In a large skillet, heat oil, brown pork chops and drain. Sprinkle pork chops with seasoned salt and set aside. In large bowl combine soup, milk, sour cream, pepper and ½ tsp seasoned salt. Stir in potatoes, ½ cup cheddar cheese, chopped onion and half the chopped onion rings. Spoon mixture into 9 x 13 dish. Arrange chops on top. Bake covered for 35-40 minutes until chops are done. Top with cheese and remaining chopped onion rings.
Bake 5 additional minutes. Submitted By MEG ANTCZAK On 03-06-95