Baked Pork Chops and Vegetables
Recipe from
Betty Crocker
With pork chops, veggies and stuffing, this casserole is a hearty meal-in-one.
Ingredients
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1 can (10 3/4 oz)condensed cream of celery soupsee savings
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4bone-in pork loin chops, 1/2 inch thick (about 1 1/2 lb)see savings
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1/2 teaspoonseasoned saltsee savings
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1/4 teaspoongarlic-pepper blendsee savings
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2 cupsfrozen diced hash brown potatoes (from 32-oz bag), thawedsee savings
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1 cupGreen Giant® frozen mixed vegetables (from 1-lb bag), thawedsee savings
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1/2 cupchive-and-onion sour cream potato toppersee savings
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1/4 teaspoondried thyme leavessee savings
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1 cupParmesan-flavored croutons, coarsely crushedsee savings
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Directions
1.
Heat oven to 350 degrees F. Spray 13x9-inch (3-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.
2.
In large bowl, mix potatoes, vegetables, soup, sour cream and thyme. Spoon over pork chops. Cover baking dish with foil.
3.
Bake 30 minutes. Sprinkle with croutons; press into mixture slightly. Bake uncovered 20 to 25 minutes longer or until bubbly and pork is no longer pink in center.
High Altitude (3500-6500 ft):
Add 1/4 cup water to ingredients in step 2.
Nutrition information
Per serving: Calories 470 (Calories from Fat 190); Total Fat 21g (Saturated Fat 8g, Trans Fat 0.5g); Cholesterol 85mg; Sodium 1050mg; Total Carbohydrate 40g (Dietary Fiber 5g, Sugars 6g); Protein 33g. Daily Values: Vitamin A 50%; Vitamin C 10%; Calcium 10%; Iron 15%. Exchanges: 2 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 3 1/2 Lean Meat; 2 Fat. Carbohydrate Choices: 2.
Percent Daily Values are based on a 2,000 calorie diet
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