| | Directions | | Preheat oven to 350-degrees. Brown pork chops in a lightly greased skillet. Sprinkle with seasoned salt. While browning, combine soup, milk, sour cream, pepper and 1/2 teaspoon seasoned salt. Stir in thawed hash browns, half the cheese and half the French fried onions. Spoon mixture into a 9 x 13-inch baking dish. (Hint-spray dish with cooking spray first to prevent sticking). Arrange pork chops over potatoes. Bake, covered, at 350-degrees for 40 minutes. Top with remaining cheese and onions, and bake, uncovered for another 5 minutes. Remove and serve. |
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| Ingredients | | - |  | 8 pork chops (medium) |
| - | | seasoning salt |
| - | | 1 can cream of mushroom or celery soup (I used celery) |
| - | | 1/2 cup Milk |
| - | | 1/2 cup sour cream |
| - | | 1/4 teaspoon black pepper |
| - | | 1 package frozen shredded or southern style hashbrowns (thawed) (24 ounce pkg) |
| - | | 1 cup shredded cheddar cheese |
| - | | 1 cup French Fried Onions |
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