This is so delicious! Definitely comfort food. Before you know it, the weather will start changing and I think this dish is perfect for dinner in the Fall. Some options are to make it without the pork chops and use the cheesy potatoes as a side dish or replace the chops with another kind of meat, though I haven't tried that.
Pork Chop And Cheesy Potato Casserole
4 or 5 pork chops
1 .5 pounds of frozen hash brown potatoes
1 cup sour cream
2-10.75 oz. cans cream of mushroom soup (or cream of chicken or celery)
1 cup french fried onions
3/4 cup milk
1 cup shredded cheddar cheese
extra cheese and french fried onions, if desired
Preheat oven to 375 degrees. In a large frying pan, brown pork chops on both sides and set aside. In a large (big!) bowl combine the sour cream, soup and milk. Add the potatoes, cheese and french fried onions. Stir it all up to coat the hash browns. Spread it into a 13X9 baking dish and sprinkle with extra cheese, if desired. Place pork chops on top and sprinkle with extra french fried onions, if desired.
Bake for 50 minutes or until pork chops are fully cooked. If chops start to brown too much, cover the dish with foil and continue cooking.