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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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easy recipe that's great for a weeknight casserole! Ingredients:
1 cup olive oil |
4 butterfly pork chops, boneless |
1 1/2 cups italian seasoned breadcrumbs |
1 (14 1/2 ounce) can cream of celery soup |
1/2 cup milk |
1/2 cup sour cream |
1/4 teaspoon black pepper |
1 (24 ounce) package frozen hash brown potatoes |
2 cups shredded cheddar cheese |
1 (16 ounce) can durkee onions |
Directions:
1. Combine soup, milk, sour cream, pepper and 1/2 teaspoon seasoned salt.
2. Stir in potatoes, 1 cup cheese and 1/2 can onions.
3. Spoon mixture into greased 9x13 inches baking dish.
4. Pour olive oil and breadcrumbs into seperate dishes.
5. Drench pork chops in olive oil and then coat with breadcrumb mixture.
6. Place pork chops on top of potato mixture.
7. Bake, covered, at 350 degrees for 40 minutes.
8. Top with remaining cheese and onions; bake, uncovered 5 minutes longer.
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