Pork Chops
1 tablespoon vegetable oil
6 pork chops
1 teaspoon seasoned salt
Hash Brown Mixture
1 can (10.75 ounce) condensed cream of mushroom soup
2/3 cup milk
1/2 cup sour cream
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 package (16 ounces) frozen hash brown potatoes, thawed
1 cup shredded Cheddar cheese, divided
1 can (6 ounces) French-fried onions, divided
Preheat oven to 350°F.
Pork Chops
Heat vegetable oil in a large skillet over medium heat. Season pork chops with seasoned salt. (Can also add salt & pepper or seasoning of your choice.)
Cook pork chops in hot oil until browned completely, 2 to 3 minutes per side. Remove pork chops to a plate lined with paper towels to drain.
Hash Brown Mixture
Mix condensed cream of mushroom soup, milk, sour cream, salt, and pepper in a bowl. Fold hash brown potatoes, 3/4 cup Cheddar cheese, and about 3/4 of the French-fried onions into the soup mixture.
Pour into a 13×9-inch baking dish that has been sprayed with non-stick spray or buttered.
Arrange pork chops atop the mixture. Cover the dish with aluminum foil.
Bake in 350°F oven for 40 minutes.
After the casserole has baked for 40 minutes, carefully remove foil and cover the pork chops with remaining 1/4 cup Cheddar cheese and remaining French-fried onions.
Place casserole back into the oven until the cheese melts, or about 5 minutes. An instant-read thermometer inserted into the center of the pork chops should read 145°F.
