Baked Pork Chops and Potatoes

[expand title=’Ingredients’]6 pork chops
Vegetable oil
Seasoned salt
1 (10 3/4 oz.) can cream of celery soup
1/2 c. milk
1/2 c. sour cream
1/4 tsp. ground black pepper
1 (24 oz.) pkg. frozen hash browns, thawed
1 (4 oz.) c. shredded cheddar cheese
1 (2.8 oz.) can dried French fried onions[/expand]

Preparation:
Brown pork chops in lightly greased skillet. Sprinkle with seasoned salt and set aside. Combine soup, milk, sour cream, pepper, and 1/2 teaspoon seasoned salt. Stir in potatoes, 1/2 cup cheese, and 1/2 can dried French fried onions. Spoon mixture into 9 x 13 baking dish. Arrange pork chops over potatoes. Bake covered at 350 degrees for 40 minutes. Top with remaining cheese and onions; bake, uncovered, 5 minutes longer.

Pork Chop and Veggie Cassarole

[expand title=’Ingredients’]4 pork chops
Sm. onion, chopped
4-5 slices carrots
1/2 c. sliced celery
Few pieces of cut up leek; optional
2 sm. potatoes, cut into cubes
Pkg. frozen peas
Salt and pepper to taste
A little Port or red wine; optional[/expand]

Preparation:
Pound pork chops slightly with meat mallet. Salt and pepper to taste. Brown in oil. Transfer to casserole dish, add the chopped onion, the sliced carrots, and a little water and cover. Bake at 350 degrees for 10 minutes. Then add the sliced celery and a few pieces of leek. After another 10-15 minutes, add the potatoes and peas. Bake, still covered, 20 minutes longer or until meat and vegetables are tender. If you like, add a little Port or red wine while cooking.

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