Ingredients

The following ingredients have 4 Servings
  • 3/4 cup condensed cream of celery soup (from a 10 3/4 oz can)
  • 2 bone-in pork loin chops, 1/2 inch thick (about 3/4 lb)
  • 1/4 teaspoon seasoned salt
  • 1/8 teaspoon garlic-pepper blend
  • 1 cup frozen diced hash brown potatoes (from 32-oz bag), thawed
  • 1/2 cup frozen mixed vegetables (from 1-lb bag), thawed
  • 1/4 cup chive-and-onion sour cream potato topper
  • 1/8 teaspoon dried thyme leaves
  • 1/2 cup Parmesan-flavored croutons, coarsely crushed

Instruction

  • Heat oven to 350°F. Spray 8x8-inch (2-quart) glass baking dish with cooking spray. Sprinkle pork chops with seasoned salt and garlic-pepper blend. Heat 12-inch nonstick skillet over medium-high heat. Cook pork chops in skillet 4 to 6 minutes or until browned on both sides. Place pork chops in baking dish.
  • In large bowl, mix potatoes, vegetables, soup, sour cream and thyme. Spoon over pork chops. Cover baking dish with foil.
  • Bake 30 minutes. Sprinkle with croutons; press into mixture slightly. Bake uncovered 15 to 20 minutes longer or until bubbly and pork is no longer pink in center.