Tender pork chops in a creamy sauce. This tastes terrific!
5 pork chops
1 T. oil
1 c. sour cream
10-3/4 oz. can cream of celery soup
1/2 c. milk
32-oz. pkg. frozen shredded hashbrowns, thawed
1 c. onion, chopped
1 c. shredded Cheddar cheese
In a large skillet over medium heat, brown pork chops on both sides in oil. Set aside. Combine sour cream, soup and milk in a large bowl; add hashbrowns and onion; stir to coat. Spread in an ungreased 13"x9" baking pan and sprinkle with cheese. Top with pork chops. Bake at 375 degrees for 45 to 50 minutes, until heated through and pork chops are fully cooked. Serves 5.
Why wait for a huge pot of water to boil? Steam fresh ears of corn in just minutes. Bring 2 inches of water in a stockpot to a boil, then stand ears stem-sides down in the pot. Cover and steam until tender, about 6 to 8 minutes.