This is just in time for that cooler weather that’s around the corner. I love oven meals! A lovely crisp salad completes this.
| 6 pork chops | 1 can Cream of Mushroom soup |
| seasoned salt | 3/4 cup milk |
| cooking oil | 1/2 C. sour cream |
| 1 med. onion, chopped | 1 C. shredded cheddar |
| 1 garlic clove, minced | 2 Tbs. parsley flakes |
| 1 - 2 lb. pkg.frozen hash brown potatoes, thawed | Paprika |
Season chops and brown in fry pan in a little oil. Set aside. Saute onion and garlic in pan until tender.Place thawed potatoes in a buttered,13”x 9“ baking dish. Add onion and garlic to potatoes. In pan combine soup, milk, sour cream, half the cheese and parsley flakes. Heat through and pour half over potatoes. Stir to combine. Place chops on top and pour on remaining soup mixture. Sprinkle with paprika, cover and bake 350F. for 1 hr. and 20 minutes. Sprinkle on remaining cheese just when ready to serve. Serves 6.