The Herald, Sharon, Pa: '96 What's Cookin' in your World Contest

WINNERS // Main 96 Cookbook page //
Appetizers // Salads // Eating light // Ethnic dishes // Main dishes/casseroles // Desserts

Pork Chop-Potato Bake

6 boneless pork loin chops, 3/4- to 1-inch thick

2 tablespoons cooking oil

2 cans (10 3/4 ounces each) condensed cream of mushroom soup

1 carton (8 ounces) sour cream

1/2 cup milk

1 package (32 ounces) frozen loose-pack hash browns, thawed

2 cups (8 ounces) shredded Cheddar cheese

1 can (2.8 ounces) French fried onion rings

1. Brown chops in hot oil in a large skillet over medium-high heat for 1 to 2 minutes on each side. Set aside.

2. Combine soup, sour cream and milk. Stir in potatoes and 1 cup of cheese. Spread mixture in a greased, 3-quart rectangular baking dish.

3. Arrange browned chops on top. Bake, covered at 350 degrees for 1 1/4 to 1 1/2 hours or until potatoes are tender.

4. Sprinkle cheese and onion rings on top. Bake uncovered for 5 minutes more. Garnish with chopped parsley, if desired. Makes 6 servings.

Mary Ann Subasie, 796 Clarksville Road, Hermitage

WINNERS // Main 96 Cookbook page
Appetizers // Salads // Eating light // Ethnic dishes // Main dishes/casseroles // Desserts
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Updated Aug. 19, 1997
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