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PORK CHOPS O'BRIEN
1 tablespoon vegetable oil
6 pork chops, 1/2 to 3/4-inch thick
Ground black pepper
1 (10 3/4 ounce) can CAMPBELL'S® Cream of Celery Soup
1/2 cup milk
1/2 cup sour cream
1 (24 ounce) bag frozen O'Brien or hash brown potatoes, thawed
1 cup shredded Cheddar cheese
1 1/3 cups FRENCH'S® French Fried Onions or FRENCH'S® Cheddar French Fried Onions
Heat oven to 350°F. Heat oil in large skillet, brown pork chops on both sides; drain. Sprinkle chops with seasoned salt and black pepper to taste; set aside.
Combine soup, milk and sour cream in 3-quart baking dish. Stir in potatoes, 1/2 cup cheese and 2/3 cup French Fried Onions. Arrange pork chops on top.
Bake, covered, for 40 minutes or until pork chops are done. Top chops with remaining cheese and onions. Bake 5 minutes until onions are golden.