Ingredients
6 pork loin chops (1/2 inch thick)1 tablespoon vegetable oil1 can (10-3/4 ounces) condensed cream of celery soup, undiluted1/2 cup whole milk1/2 cup sour cream1/4 teaspoon pepper1 cup shredded cheddar cheese, divided1 can (2.8 ounces) french-fried onions, divided1 package (28 ounces) frozen O’Brien potatoes, thawed1/2 teaspoon seasoned salt
Preparation
In a skillet over medium-high heat, brown pork chops in oil; set aside. Combine the soup, milk, sour cream, pepper, 1/2 cup cheese and 1/2 cup onions; fold in potatoes. Spread in a greased 13x9-in. baking dish. Arrange chops on top; sprinkle with salt.
Cover and bake at 350° for 40-45 minutes or until pork is tender. Uncover; sprinkle with remaining cheese and onions. Return to the oven for 5-10 minutes or until cheese melts.
