Recipe Details
Ingredients
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1tablespoonvegetable oil
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8pork chops
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1teaspoonseasoned salt
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1(10.75 ounce) can condensed cream of celery soup
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⅔cupmilk
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½cupsour cream
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½teaspoonsalt
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¼teaspoonground black pepper
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1(16 ounce) packagefrozen hash brown potatoes, thawed
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¾cupshredded Cheddar cheese
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1(6 ounce) canFrench-fried onions, divided
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¼cupshredded Cheddar cheese
Cooking Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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Heat vegetable oil in a large skillet over medium heat. Season pork chops with seasoned salt. Cook pork chops in hot oil until browned completely, 2 to 3 minutes per side. Remove pork chops to a plate lined with paper towels to drain.
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Mix celery soup, milk, sour cream, salt, and pepper in a bowl. Fold hash brown potatoes, 3/4 cup Cheddar cheese, and about 1/2 of the French-fried onions into the soup mixture; pour into a 13×9-inch baking dish. Arrange pork chops on top of the mixture. Cover the dish with aluminum foil.
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Bake in the preheated oven for 40 minutes. Remove foil and top pork chops with 1/4 cup Cheddar cheese and remaining French-fried onions; continue baking until the cheese melts, about 5 minutes. An instant-read thermometer inserted into the center of the pork chops should read 145 degrees F (63 degrees C).
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories422 | |
| % Daily Value * | |
| Total Fat 32g |
41% |
| Saturated Fat 12g |
62% |
| Cholesterol 61mg |
20% |
| Sodium 871mg |
38% |
| Total Carbohydrate 24g |
9% |
| Dietary Fiber 1g |
4% |
| Total Sugars 2g |
|
| Protein 17g |
33% |
| Vitamin C 6mg |
6% |
| Calcium 169mg |
13% |
| Iron 1mg |
7% |
| Potassium 494mg |
11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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