Monday, August 31, 2009
Pork Chop and Potato Bake
When I was teaching kindergarten in the 1970's our children were dismissed earlier than the rest of the school. After we finished our work for the day, we would often visit each others classrooms and share magazines. One day my friend Sophie walked over to show me this great new recipe that she had found on the Durkee French Fried onion ring ad. It became a favorite of my family, especially Walter. When I remade it this week, I used boneless pork chops-don't do it-they are too thick and dry-use the thinner center cut with the bone-or at least the thin cut boneless pork chops.
Pork Chop 'N Potato Bake
6 pork chops
Durkee Seasoned Salt
1 can cream of celery, mushroom, or chicken soup-your choice
1/2 cup milk
1/2 cup sour cream
1/4 teaspoon black pepper
1 package 24OZ hash brown potatoes-thawed I don't think they make this size anymore-so adjust
1 1/2 cup cheddar cheese
1 can 2.8 oz Durkee French Fried Onions
Brown pork chops in non stick skillet-Sprinkle heavily with seasoned salt on both sides. Combine soup, milk, sour cream, pepper and more seasoned salt. Stir in potatoes, 1 cup cheese, and half can of onions. Spoon mixture into 9X13 baking dish.
Bake covered at 350 degrees for 40 minutes. Top with remaining cheese and onions-a little extra cheese on top doesn't hurt. Bake, uncovered 5 minutes longer.