Baked Pork Chops and Vegetables

 


Ingredients

  • 1
    can (10 3/4 oz) condensed cream of celery soup
  • 4
    bone-in pork loin chops, 1/2 inch thick (about 1 1/2 lb)
  • 1/2
    teaspoon seasoned salt
  • 1/4
    teaspoon garlic-pepper blend
  • 2
    cups frozen diced hash brown potatoes (from 32-oz bag), thawed
  • 1
    cup frozen mixed vegetables (from 12 oz bag), thawed
  • 1/2
    cup chive-and-onion sour cream potato topper
  • 1/4
    teaspoon dried thyme leaves
  • 1
    cup Parmesan-flavored croutons, coarsely crushed

  • Steps

1 Heat oven to 350°F. Spray 13x9-inch (3-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.

    2 In large bowl, mix potatoes, vegetables, soup, sour cream and thyme. Spoon over pork chops. Cover baking dish with foil.

    3 Bake 30 minutes. Sprinkle with croutons; press into mixture slightly. Bake uncovered 20 to 25 minutes longer or until bubbly and pork is no longer pink in center.

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