Ingredients
8 bone-in pork loin chops (1/2 inch thick and 6 ounces each)1 teaspoon seasoned salt1 tablespoon canola oil1 can (10-1/2 ounces) condensed cream of celery soup, undiluted2/3 cup 2% milk1/2 cup sour cream1/2 teaspoon salt1/4 teaspoon pepper1 package (26 ounces) frozen shredded hash brown potatoes1 cup shredded cheddar cheese, divided1 can (2.8 ounces) french-fried onions, divided
Preparation
Preheat oven to 350°. Sprinkle pork chops with seasoned salt. In a large skillet, heat oil over medium heat. Brown pork chops in batches.
In a large bowl, combine 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 40 minutes. Uncover; sprinkle with the remaining cheese and onions. Bake, uncovered, until a thermometer inserted in pork reads 145°, 5-10 minutes longer. Let stand 5 minutes before serving.
