Pork Chop Potato Casserole

This hearty casserole is made creamy with cream of mushroom soup, sour cream and cheddar cheese. What a way to flavor the hash browns and pork.

Ingredients:

• 8 pork chops, 1/2 inch thick
• 1 teaspoon seasoned salt
• 1 tablespoon vegetable oil
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 2/3 cup milk
• 1/2 cup sour cream
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 package (26 ounces) frozen shredded hash brown potatoes
• 1 cup shredded cheddar cheese, divided

Directions:

Sprinkle pork chops with seasoned salt. In a skillet, brown chops on both sides in oil. In a large bowl, combine soup, milk, sour cream, salt, and pepper; stir in hash browns and 3/4 cup cheese. Spread into a greased 13x2 inch baking dish. Arrange pork chops on top. Cover and bake at 350 degrees for 40 minutes. Uncover and sprinkle with remaining cheese. Bake uncovered, 5-10 minutes longer or until potatoes are tender, cheese is melted and meat juices run clear.

Number of Servings: 8