Hi Helen,
Making your recipe written below here. a little confused re the snap peas.
are they be to cooked in the same dish as the pork chops or cooked
separately? and then put on? Thanks so much.
Cheryl
----- Original Message -----
From: "helen" <[email protected]>
To: "cooking-in-the-dark" <[email protected]>
Sent: Thursday, November 06, 2008 11:30 AM
Subject: C n D: CHEESY HASHED BROWN PORK CHOPS
CHEESY HASHED BROWN PORK CHOPS
This wonderful, comforting, delicious one dish recipe can be made with any
flavor of condensed soup and any flavor of cheese. The day I made this I
had
some leftover ricotta cheese, so I substituted it for part of the sour
cream.
Prep Time: 15 minutes
Cook Time: 55 minutes
Ingredients:
. 6 boneless pork loin chops
. 1 Tbsp. olive oil
. 1 onion, chopped
. 3 cloves garlic, minced
. 10 oz. can condensed cream of mushroom soup with roasted garlic
. 1/2 cup milk
. 1 cup sour cream
. 30-oz. pkg. frozen hash brown potatoes
. 1-1/2 cups shredded baby swiss cheese
. 1/4 cup grated Parmesan cheese
. 3 cups frozen sugar snap peas
. 2 tablespoons olive oil
Preparation:
Preheat oven to 375 degrees. In a large skillet, brown pork chops in 1
tablespoon olive oil over medium heat, turning once to brown; set aside.
Add
onions
and garlic to pan and cook and stir over medium heat until crisp tender.
Add
condensed soup and milk; cook and stir until bubbly. Remove from heat and
stir in sour cream.
In 13x9" glass baking dish, combine potatoes and grated cheeses and toss
to
mix. Add the soup/onion mixture and stir to combine. Place the browned
pork
chops on top. Bake casserole, uncovered, at 375 degrees for 40 minutes.
Place sugar snap peas and 2 tablespoons olive oil in a 1-1/2 quart
casserole
dish;
toss to coat and place in oven. Bake 15-20 minutes longer or until pork
chops are fully cooked, casserole is bubbling, and peas are hot and
tender.
6 servings
Helen Whitehead
email: and msn:
[email protected]
Skype: honeybunny1958
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