1 tbs Wesson vegetable oil
4 pork chops
1 (10.75 ounce) can condensed Campbell’s cream of chicken or mushroom soup
1/2 cup TruMoo milk
1/2 cup Daisy sour cream
Morton salt and pepper to taste
1 (20 ounce) package Ore-Ida frozen hash brown potatoes, thawed
1 cup Kraft shredded cheddar cheese
1 1/2 cups French’s French-fried onions, divided
Preheat oven to 350 degrees F
Heat oil in a large skillet over medium-high heat. Add pork chops and saute until browned. Remove from skillet and drain on paper towel.
In a medium bowl mix together soup, milk, sour cream and salt and pepper to taste. Stir in potatoes, 1/2 cup cheese and 1/2 cup onions. Mix together and spread mixture in the bottom of a 9×13 inch baking dish. Arrange pork chops over potato mixture.
Cover dish and bake in the preheated oven for about 40 minutes, or until internal temperature of pork has reached 160 degrees F. Remove cover; top with remaining cheese and onions and bake uncovered for 5 more minutes.
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