"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Pork Chop and Potato Bake Recipe

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This recipe for Pork Chop and Potato Bake, by , is from The Williams Family Cookbook 2011, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marcia Kruse
Added: Saturday, February 5, 2011

Category:
Category:

Ingredients:  
Ingredients:  
6 pork chops (approx 1/2 inch thick) bone in is fine
vegetable oil
seasoned salt
1 can cream of celery soup
1/2 cup milk
1/2 cup sour cream
1/4 tsp black pepper
1 20-24 oz pkg frozen hash browns. thawed
1 cup shredded cheddar cheese
1 small can (2.8 oz) french fried onions

Directions:
Directions:
Brown the pork chops in a little vegetable oil in a skilled. Season with a little seasoned salt (or other seasoning of your choice). Preheat the oven to 350 degrees. In a large mixing bowl combine soup, milk, sour cream, pepper and another 1/2 tsp of seasoned salt. Stir to mix well. Then stir in the thawed hash browns, 1/2 cup cheese, and 1/2 can of the french fried onions. Spoon this mixture into a greased 9 x 13 baking dish. Arrange the pork chops on top of the potatoes. Cover with foil and bake for 40 minutes. Take out of the oven and sprinkle with remaining cheese and french fried onions. Bake, uncovered, for 5 more minutes.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
I used to make this all the time to feed the Wyandotte Lions Club men. Two or three pans full will feed a group.

 

 

 

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