Ingredients
3/4
cup condensed cream of celery soup (from a 10 3/4 oz can)
2
bone-in pork loin chops, 1/2 inch thick (about 3/4 lb)
1/4
teaspoon seasoned salt
1/8
teaspoon garlic-pepper blend
1
cup frozen diced hash brown potatoes (from 32-oz bag), thawed
1/2
cup frozen mixed vegetables (from 1-lb bag), thawed
1/4
cup chive-and-onion sour cream potato topper
1/8
teaspoon dried thyme leaves
1/2
cup Parmesan-flavored croutons, coarsely crushed
Preparation
Heat oven to 350°F. Spray 8x8-inch (2-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.
In large bowl, mix potatoes, vegetables, soup, sour cream and thyme. Spoon over pork chops. Cover baking dish with foil.
Bake 30 minutes. Sprinkle with croutons; press into mixture slightly. Bake uncovered 15 to 20 minutes longer or until bubbly and pork is no longer pink in center.
