Will loves pork chops. I don't have the first clue how to make pork chops. I'm afraid of cooking them too long and making them dry. My friends mom in Arizona makes really good grilled pork chops. They are really yummy. Me and pork chops just don't go hand in hand. So when I found this recipe on The Country Cooks blog I knew I had to give it a try. The recipe came from a Gooseberry Patch cookbook and I love Gooseberry Patch cookbooks. I'm going to have to check this cookbook out. Not only does this recipe have pork chops but it also has cheesy potatoes which Will loves too. Will did love this dish. He did say that the potatoes could have used a little bit of pepper but that's easy to fix. Other than that I thought this was a delicious meal. The pork chops were moist and the potatoes were nice and creamy and cheesy.
Hashbrown Pork Chop Casserole
from The Country Cook
8 servings (4 oz pork chop, 1 cup potatoes), 8 WW points per servings
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4 pork chops (I used a 2 lb package of boneless thick cut pork chops called grillers)
1 tablespoon of oil
1 cup reduced fat sour cream
1 can (10 3/4 oz) 98% fat free cream celery soup
1/2 cup skim milk
32 oz package frozen shredded hash browns, thawed
1 onion, diced
1 cup shredded reduced fat Mexican cheese
Pre-heat oven to 375 degrees
Season the pork chops on both sides with seasonings of choice. I used salt, pepper, and garlic. In a large skillet heat the oil and brown the pork chops on both sides. Don't cook through because they will finish cooking in the oven.
In a large bowl combine the, sour cream, celery soup, milk, hash browns, onion, and cheese. Spray a 9X13 baking dish with cooking spray and spread in the hash brown mixture. Top with pork chops. Bake uncovered for 45-50 minutes or until heated through and pork chops are fully cooked.