1/2 Photos of Pork Chops O'brien
I got this recipe out of the 1994 edition Great American Cookbook and have used it many times. My wife and I like it as well as the rest of the family if they happen to be around. It's very easy to make and smells wonderful while it cooks. I served this today with a baked white acorn squash and buttered brussel sprouts.
My Private Note
Units: US | Metric
- 1 tablespoon vegetable oil
- 6 pork chops, cut 1/2 to 3/4 in. thick
- seasoning salt
- 1 (10 3/4 ounce) can condensed cream of celery soup or 1 (10 3/4 ounce) can cream of chicken soup, which ever you like
- 1/2 cup milk
- 1/2 cup sour cream
- 1/4 teaspoon fresh ground black pepper
- 1 (28 ounce) bag O'Brien potatoes, thawed
- 1 cup shredded cheddar cheese
- 1 (2 7/8 ounce) can French-fried onions
- 1Preheat oven to 350 degrees.
- 2In a large siillet heat the oil and brown the pork chops on both sides. Drain.
- 3Season the chops with the Seasoned Salt.
- 4Set chops aside.
- 5In a large bowl combine soup, milk, sour cream, pepper and 1/2 tsp Seasoned salt.
- 6Stir in potatoes, 1/2 cup cheese and 1/2 can of French Fried onions.
- 7Spoon the mixture into a 9 x 13 inches baking dish.
- 8Arrange the pork chops on top.
- 9Bake, covered at 350 degrees for 40 to 45 minutes or until pork chops are done.
- 10Top the chops with the remaining cheese and onions.
- 11Bake (uncovered) 5 minutes until cheese is melted and onions are brown.
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Nutritional Facts for Pork Chops O'brien
Serving Size: 1 (443 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 517.9
- Calories from Fat 283
- Total Fat 31.4 g
- Saturated Fat 13.7 g
- Cholesterol 116.9 mg
- Sodium 876.1 mg
- Total Carbohydrate 26.1 g
- Dietary Fiber 0.3 g
- Sugars 0.8 g
- Protein 32.2 g
The following items or measurements are not included: