| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
French |
|
6 |
Servings |
INGREDIENTS
| 6 |
|
Pork chops; trim fat off |
|
|
Any kind of seasoned salt |
| 1 |
cn |
Cream of celery soup |
| 1/2 |
c |
Milk |
| 1/2 |
c |
Sour cream |
| 1/4 |
ts |
Pepper |
| 1 |
pk |
Frozen hash browns; (24 oz) |
| 2 |
c |
Shredded cheddar cheese |
| 1 |
cn |
French-fried onions; (2.8 oz) |
INSTRUCTIONS
Brown your chops in pan; sprinkle with seasoned salt and set aside. Combine
soup, milk, sour cream, pepper and 1/2 teaspoon seasoned salt. Stir
potatoes, 1/2 cup cheese and 1/2 can fried onions. Spoon into 9 x 13-inch
dish. Then you put your chops over potatoes. Bake at 350°F for 40 minutes,
uncovered. Top with remaining cheese and onions. Bake 5 to 10 minutes more.
Temecula Valley Home Improvement
Happily scanned and "Busted" by Pamela Creeden 04/16/98
Recipe by: Temecula Valley's Best Recipes
Posted to MC-Recipe Digest by "Pamela Creeden" <creedenites@sprintmail.com>
on Apr 17, 1998
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“Hopelessness has surprised me with patience. #Margaret J. Wheatley”