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Pork Chop Bake Recipe

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This recipe for Pork Chop Bake, by , is from Good Food from Good Folks: Choate Family Reunion 2006, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bitsy Choate
Added: Sunday, June 12, 2005

Category:
Category:

Ingredients:  
Ingredients:  
4 - 6 boneless pork chops
2 large onions, sliced & separated into rings
3 1/2 c. frozen hashbrowns (cubes, not shredded)1 (4 oz.) can of mushrooms, reserve juice
1 stick margarine, divided
1 can cream of mushroom soup + 1/4 soup can of milk
1/2 t. salt
1/2 t. black pepper
8 oz. pkg. shredded cheddar cheese
1 c. milk & 1 c. flour - for coating pork chops
creole seasoning
garlic powder
parsley flakes

Directions:
Directions:
Lightly sprinkle both sides of chops with garlic powder & creole seasoning, set aside. Melt 1/2 of the margarine in a non-stick skillet & saute onions until just soft. Add potatoes, salt & pepper & saute about 5 mins. Pour into an oiled baking dish. In same skillet, melt the rest of the margarine. Shake the pork chops with the cup of flour, dip in milk and flour again. Brown well on both sides & place on top of the onion/potatoes. Spread mushrooms on top. Mix soup, milk, & mushroom juice then pour over all. Bake @ 350 for 30 mins. Put cheese on top, sprinkle with parsley & bake another 20 mins.

Personal Notes:
Personal Notes:
For a spicier version, substitute a can of Rotel for the milk & mushroom juice when mixing the soup.

 

 

 

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