Hashbrown-Pork Chop Casserole

Ingredients

• 5  pork chops bone-in
• 10.8 oz cream of celery soup canned
• 0.5 cup milk 
• 1 tablespoon oil 
• 1 cup onion chopped
• 1 cup cheddar cheese shredded
• 1 cup cup heavy whipping cream sour
• 32 oz hasbrowns shredded frozen thawed
• 32 oz hasbrowns shredded frozen thawed

Equipment

• bowl
• frying pan
• oven
• baking pan

Directions

1. In a large skillet over medium heat, brown pork chops on both sides in oil. Set aside.
2. Combine sour cream, soup and milk in a large bowl; stir in hashbrowns and onion.
3. Spread sour cream mixture in an ungreased 13"x9" baking pan and sprinkle with cheese. Top with pork chops.
4. Bake, uncovered, at 375 for 45 to 50 minutes or until heated through and pork chops are fully cooked.