Pork Chops With Cheesy Hash Browns Potatoes Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat vegetable oil in a large skillet over medium heat. Season pork chops with seasoned salt. Cook pork chops in hot oil until browned completely, 2 to 3 minutes per side. Remove pork chops to a plate lined with paper towels to drain.
• Mix celery soup, milk, sour cream, salt, and pepper in a bowl. Fold hash brown potatoes, 3/4 cup Cheddar cheese, and about half the French-fried onions into the soup mixture; pour into a 13x9-inch baking dish. Arrange pork chops atop the mixture. Cover the dish with aluminum foil.
• Bake in preheated oven for 40 minutes. Remove foil and top pork chops with 1/4 cup Cheddar cheese and remaining half-can French-fried onions; continue baking until the cheese melts, about 5 minutes. An instant-read thermometer inserted into the center of the pork chops should read 145 degrees F (63 degrees C).

Steps:

• Sprinkle pork chops with seasoned salt. In a large skillet, brown chops on both sides in oil. , In a large bowl, combine the soup, milk, sour cream, salt and pepper; stir in hash browns, 3/4 cup cheese and half of the onions. Spread into a greased 13x9-in. baking dish. Arrange pork chops on top. , Cover and bake at 350° for 40 minutes. Uncover; sprinkle with the remaining cheese and onions. Bake, uncovered, 5-10 minutes longer or until meat juices run clear.

Steps:

• In a large skillet, brown chops in oil on both sides; set aside. In a large bowl, combine the potatoes, 1 cup cheese, soup, milk, sour cream, seasoned salt and pepper. Stir in half of the onions., Transfer to a greased 5-qt. slow cooker; top with pork chops. Cover and cook on low for 5-6 hours or until meat is tender. Sprinkle with remaining cheese and onions. Cover and cook 15 minutes longer or until cheese is melted.

Steps:

• Preheat oven to 375ºF.
• In a large skillet, brown pork chops in 1 tablespoon olive oil over medium heat, turning once to brown; set aside.
• Add onions and garlic to pan and cook and stir over medium heat until crisp tender.
• Add condensed soup and milk; cook and stir until bubbly.
• Remove from heat and stir in sour cream.
• In 13x9" glass baking dish, combine potatoes and cheeses and toss to mix.
• Add the soup/onion mixture and stir to combine.
• Place the browned pork chops on top.
• Bake casserole, uncovered, for 40 minutes.
• Place sugar snap peas and 2 tablespoons olive oil in a 1-1/2 quart casserole dish; toss to coat and place in oven with potato/pork chop dish.
• Bake 15-20 minutes longer or until pork chops are fully cooked, casserole is bubbling, and peas are hot and tender.

Steps:

• In a large skillet, brown chops in oil on both sides; set aside and keep warm.
• In a bowl, combine the potatoes, cheese, soup, milk, sour cream seasoned salt and pepper.
• Transfer to a greased 5-qt. slow cooker; top with pork chops.
• Cover and cook on high for 2 1/2 to 3 hours or until meat juices run clear.