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