Pork Chop & Hashbrown Bake
5 pork chops
1 can Cream of Mushroom soup
1/2 cup Milk
1/2 cup Sour Cream
24oz package of frozen hashbrowns, thawed
1 cup shredded Cheddar Cheese
1 large can french fried onions (French's onions)
I made the mistake of not reading my recipe before I got started so I used frozen hashbrowns and it worked just fine. Also, the original recipe calls for 6 slices of pork tenderloin, but all I had available was 5 pork chops so I just used what I had and again, it was just fine.
I baked our pork chops in the oven at 400* with a few seasonings on them. I cooked them about 30-40 minutes I think, until they were done.
While the pork chops are baking, combine the soup, sour cream & milk. Add the hashbrowns, half the cheese and half of the fried onions. Spoon that mixture into a lightly greased 9x13 pan.
When the pork chops are done, layer the pork chops on top of the hashbrown mixture. Bake at 350* for about 40 minutes. Add the rest of the cheese and onion pieces on top and bake for an additional 5 minutes.
This recipe was so good. It was so simple to prepare, the leftovers were great & it was the perfect meal for a Sunday night. Comfort food at its finest!