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10Ingredients
65Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. vegetable oil
- 6 pork chops (1/2 to 3/4-inch thick)
- 1 seasoned salt
- 1 ground black pepper
- 10.75 oz. Campbell's Condensed Cream of Celery Soup
- 1/2 cup milk
- 1/2 cup sour cream
- 24 oz. hash brown potatoes (or frozen O'Brien, thawed)
- 1 cup shredded cheddar cheese
- 1 1/3 cups crispy fried onions (French’s, Original)
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Directions
- 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 Crispy 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.
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