EASY Pork Chop Casserole

I love the versitilty of this pork chop casserole. Try substituting 6 boneless skinless chicken breasts for the pork chops. Skip the pork chops altogether and this casserole becomes a tasty side dish.




PREP TIME: 20 MINUTES
START TO FINISH: 1 HOUR 15 MINUTES
6 servings (1 PORK CHOP AND 1 CUP POTATO MIXTURE EACH)

INGREDIENTS
1 bag (20 oz) refrigerated cooked shredded hash brown potatoes
1 can (11 oz) condensed Cheddar cheese soup
½ cup sour cream
½ cup milk
3 cups chopped fresh broccoli florets
1 medium onion, chopped(½ cup)
1 tablespoon olive or vegetable oil
6 bone-in pork chops ½ inch thick)
½ teaspoon salt ¼ teaspoon pepper

PREPARATION
1. Heat oven to 350°F. In large bowl, mix potatoes, soup, sour cream, milk, broccoli and onion. Spoon mixture into ungreased 13x9-inch (3-quart) glass baking dish. Cover with foil; bake 30 minutes.
2. Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Add 3 of the pork chops; sprinkle with half of the salt and pepper. Cook 3 to 5 minutes on each side or until pork is browned. Repeat with remaining pork chops, salt and pepper.
3. Remove foil from baking dish. Place pork chops evenly on top of potatoes, overlapping slightly. Bake 25 to 35 minutes longer or until edges are bubbly and pork is no longer pink in center.

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