Pork Chop Potato Casserole

Ingredients

• 1 tablespoon vegetable oil

• 8 boneless pork chops
• 2 teaspoons Dan-Os Seasoning
• 1 can (10.75 ounces) condensed cream of celery soup
• 3/4 cup milk
• 1/2 cup sour cream
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 package (28 ounces) frozen O’Brien potatoes with peppers and onions, thawed
• 2 cups shredded Cheddar cheese, divided
• 1 container (6 ounces) French-fried onions, divided

Instructions

1. Preheat oven to 375° and grease a 9-by-13-inch baking dish.
2. Season the pork chops to your liking (I used Dan-Os and some black pepper).
3. Heat the oil in a large skillet.
4. In batches, brown the pork chops in oil, cooking until they get a good sear on each side. Remove pork chops to a plate lined with paper towels to drain.
5. In a large bowl, combine the celery soup, milk, sour cream, salt and pepper, mixing until well combined.
6. Fold in the potatoes, 3/4 cup shredded cheese, and about 1/2 of the French-fried onions.
7. Spread the potato mixture into the prepared baking dish.
8. Arrange the pork chops on top of the potato mixture.
9. Cover the baking dish with aluminum foil and place in the oven.
10. Bake for about 40 minutes.
11. Uncover the baking dish, and sprinkle the pork chops with the remaining cheese and French-fried onions.
12. Place the uncovered pan back in the oven for 5 minutes to melt the cheese.
13. Serve hot along with a salad or steamed veggies for a complete meal.

The original recipe for this perfect pork chop dinner can be found here.