Pork Chops O'Brien
6 pork loin chops about 1/2 inch thick
1 (10 3/4 oz.) can cream of mushroom soup
1/2 cup milk
1/2 cup sour cream
1/4 cup butter
1/4 teaspoon pepper
1+ cups shredded cheddar cheese
1 1/2 cups french fried onions
24 oz. frozen hash browns
Over medium high heat, brown the pork chops and set aside.
Melt butter. In a medium sized bowl combine the soup, sour cream, butter, pepper, 1/2 cup cheese, 1/2 cup onions. Fold mixture into the potatoes.
Spread mixture in a lightly greased 9 x 13 dish.
Arrange pork chops on top and sprinkle them with the seasoning salt.
Cover with tin foil and bake at 350 degrees for 40-45 minutes or until the pork is tender. Remove cover. Sprinkle with the remaing french fried onions and cheese.
Return to the oven uncovered for 5-10 minutes more or until the cheese is melted.
*The original recipe calls for O'Brien hash browns. I have always just used what I have on hand. Don't worry about thawing your hashbrown. It turns out just fine.
*You can substitute the soup for Cream of Celery.
Now the winner of the Cheerios Spoonful of Stories prize package, drawn by random number generator:
Congratulations to Miriam of Meatless Meals for Meat Eaters!