Pork Chop Bake

I found this recipe in a 2007 issue of Casseroles and Slow Cooker Recipes by Pillsbury. I didn't change anything except that I used Healthy Request Cheddar cheese soup, Almond milk and cut back a little on the salt.

This is a pretty versatile recipe in that you can just make the potatoes as a side dish without adding the meat. Next time I'm going to use chicken breasts in place of the pork chops.

Toss the broccoli and onions together.

Mix in the potatoes, soup, sour cream and milk.

Spread in baking dish, cover and bake for 30 minutes.

Brown the chops.

Add chops to the top of potato mixture. Bake an additional 25-30 minutes.

Enjoy!

Pork Chop Bake

6 Servings (1 Pork Chop and 1 Cup Potato Mixture Each)

1 bag (20 oz) refrigerated cooked shredded hash brown potatoes

1 can (11 oz) condensed Cheddar cheese soup

1/2 cup sour cream

1/2 cup milk

3 cups chopped fresh broccoli florets

1 medium onion, chopped (1/2 cup)

1 tablespoon olive or vegetable oil

6 bone-in pork chops (1/2-inch thick)

1/2 teaspoon salt

1/4 teaspoon pepper

Heat oven to 350°F. In a large bowl, mix potatoes, soup, sour cream, milk, broccoli and onion. Spoon mixture into ungreased 13x9-inch (3-quart) glass baking dish. Cover with foil; bake 30 minutes.

Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Add 3 of the pork chops; sprinkle with half of the salt and pepper. Cook 3 to 5 minutes each side or until pork is browned. Repeat with remaining pork chops, salt and pepper.

Remove foil from baking dish. Place pork chops evenly on top of potatoes, overlapping slightly. Bake 25 to 35 minutes longer or until edges are bubbly and pork is no longer pink in center.

This post is linked to these parties: Made By You Monday, Homemaker Monday, Melt In Your Mouth Monday,  Tasty Tuesday, Tuesday Confessional