This pork casserole is loaded with flavor and gathers quickly!
1 tablespoon of vegetable oil
6 pork chops
1 teaspoon of seasoned salt
Hash Brown Blend
1 can (10.75 ounces) condensed cream of mushroom soup
2/3 cup of milk
1/2 cup of sour cream
1/2 teaspoon of salt
1/4 teaspoon ground black pepper
1 package (16 oz.) frozen brown potatoes, thawed
1 cup grated Cheddar cheese, divided
1 can (6 ounces) fried onions, divided
Preheat the oven to 350°F.
Heat the vegetable oil in a large skillet over medium heat. Season the pork chops with seasoned salt. (You can also add salt and pepper or your choice of seasoning.)
Cook pork chops in hot oil until completely browned, 2 to 3 minutes on each side. Remove pork chops to a plate lined with paper towels for draining.
Brown hashish mixture
Mix the condensed cream of mushroom soup, milk, sour cream, salt and pepper in a bowl. Fold the brown potatoes, 3/4 cup of Cheddar cheese and 3/4 of the fried onions into the soup mixture.
Pour into a 13×9 inch baking dish that has been sprayed with non-stick spray or butter.
Arrange the pork chops over the mixture. Cover plate with aluminum foil.
Bake in the oven at 350°F for 40 minutes.
After the pan has baked for 40 minutes, carefully remove the aluminum foil and cover the pork chops with the remaining 1/4 cup cheddar cheese and the remaining fried onions.
Return the casserole to the oven until the cheese melts, or about 5 minutes. An instant-read thermometer inserted in the center of the pork chops should read 145°F.