Pork Chop and Hashbrown Bake
- Vegetable oil
- Salt and pepper
- 24 oz frozen shredded hashbrowns, thawed
- 6 boneless pork chops, 1 1/2-2 inches thick
- 1 can cream of mushroom soup
- 1/2 cup milk
- 1/2 cup sour cream
- 1 cup shredded cheddar
- 1 large can dried onion pieces
- Preheat oven to 350 degrees.
Heat oil in a large non-stick skillet over medium-high heat. Add thawed hashbrowns. Season with salt and pepper and cook until evenly browned, stirring occassionally. Remove to a large bowl, reserving skillet.
Add 1 tablespoon vegetable oil to the now empty skillet. Pat each pork chop dry and season with salt and pepper. Brown pork in skillet. Don't cook through since the pork will be cooking in the oven.
Combine soup, milk and sour cream and add to the bowl with the hashbrowns. Add half of the cheese and half of the onion pieces. Spoon mixture into prepared 9×13 baking dish. Arrange pork over potato mixture. Cover with foil.
Bake, covered, for 30 minutes. Top with remaining onion pieces and cheese. Bake, uncovered, for 5 minutes.