Pork Chops O'brien
"I think this is another one of those recipes that comes off of the back of some product. Good flavor and easy to put together. O'Brien potatoes are those chunky hash browns with the onions & peppers in them."
- Ready In:
- 1hr
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 1 tablespoon vegetable oil
- 6 pork chops
- seasoning salt
- 1 (10 3/4 ounce) can condensed cream of celery soup, undiluted
- 1⁄2 cup milk
- 1⁄2 cup sour cream
- 1⁄4 teaspoon pepper
- 1 (24 ounce) package O'Brien potatoes, thawed
- 1 cup cheddar cheese, shredded
- 1⁄2 cup chopped onion
- 1 cup frozen onion rings
directions
- Preheat oven to 350°F.
- Fry or bake onion rings until extra crispy.
- Cool and finely chop; set aside.
- In large skillet, heat oil, brown pork chops and drain.
- Sprinkle chops with seasoned salt and set aside.
- In large bowl combine soup, milk, sour cream, pepper and 1/2 teaspoon seasoned salt.
- Stir in potatoes, 1/2 cup cheddar cheese, chopped onions and half of the chopped onion Rings.
- Spoon mixture into 9x13-inch dish.
- Arrange chops on top.
- Bake covered for 35 to 40 minutes until chops are done.
- Top with cheese and remaining chopped onion rings.
- Bake 5 minutes.
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Reviews
-
This is a really good one dish dinner, easy to make and warm and creamy. The pork chops come out really moist and tender. I would serve it with a salad on the side or maybe some lightly steamed broccoli for texture. Purely on personal preference, next time I would use Cream of Chicken soup, as the celery was a bit much in the potatoes for my taste. I would also uncover the dish about 25 minutes into the baking time and cook uncovered that additional 10 minutes before adding the cheese to allow the potatoes to set up a little more. Overall a very good Sunday dinner. -
The creamy texture was a dead give away that I was going to love this recipe. First of all, the dish was so easy to prepare. I went ahead and used the celery soup because I think it has more of a recognizable flavor, and I wanted that extra layer of flavor in the dish. The pork chops were moist and very tender. I did experiment as Leta suggested and uncovered the dish about 15 minutes before adding the cheese and onion rings but I couldn't tell if the potatoes had set up anymore. Anyway, I really liked this recipe. Thanks for sharing it. -
Made a few additions to an already fantastic receipe. I used Durkee's French Onions, and chopped my own potatoes and peppers for a fresh garden taste.. :) -
I loved this recipe, like SooZee didn't have the O'Brien potatoes so just diced the onion and peppers. This was an easy dinner to prepare, and even better my teenage sons loved it. -
I loved this recipe, did a few minor changes but don't think it changed the basic recipe that much. Didn't have O'Brien potatoes so just diced some onions and red peppers and mixed in with reg. hash browns...and I used mushroom soup because I always do with pork chops. Also mixed the cheese right in with the potato/soup mixture. Kept it covered in the oven for an hour as my hash browns were partially frozen still, and it was delicious. This is the way I'll do my potatoes from now on, pork chops or not...great flavor. This one is a definate keeper :o)
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RECIPE SUBMITTED BY
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