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Pork Chop and Potato Bake Recipe

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This recipe for Pork Chop and Potato Bake is from UCUMC's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 pork chops
1 can cream of mushroom soup
1/2 c milk
1/2 c sour cream
1/4 tsp black pepper
1/2 tsp salt
1 16-oz bag frozen hash browns, thawed
1 c shredded Cheddar cheese, divided
1 6-oz can French's fried onions, divided
Directions:
Directions:
Brown pork chops in skillet. After they are browned, add small amount of water in the pan and simmer for 10-15 minutes. Combine soup, milk, sour cream, pepper and salt in a bowl. Stir in thawed hash browns, 1/2 c. of the cheese, and 1/2 of the onions. Spoon mixture into greased 9"x13" baking dish. Arrange pork chops on top. Cover with foil and bake at 350º for 40 minutes. (For thinner, boneless chops, cook for less time.) After cooked, top with remaining cheese and onions and bake uncovered for 5-10 minutes until cheese is melted.

 

 

 

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