Cheesy Pork Chops N Potatoes Recipe
Cheesy pork chops and potatoes is a filling meat recipe. Oven cooked, the cheesy pork chops are made with a cheese and potato mix. Prepared with milk and cheese combined with cottage fried and fried onions mixed together and set as the base, it is layered with broccoli and topped off with the chops. baked to doneness, it is finished with a final crust of fried onions for a crunch to every bite!
Ingredients
1 jar (8 ounces) pasteurized processed cheese spread
1 tablespoon vegetable oil
6 thin pork chops, 1/4 to 1/2 inch thick Seasoned Salt
1/2 cup milk
4 cups frozen cottage fries
1 can (2.8 ounces) French Fried Onions
1 package (10 ounces) frozen broccoli spears, thawed and drained
Directions
Preheat oven to 350°.
Spoon cheese spread into 8xl2-inch baking dish; place in oven just until cheese melts, 5 minutes.
Meanwhile, in large skillet, heat oil.
Brown pork chops on both sides; drain.
Sprinkle chops with seasoned salt; set aside.
Using fork, stir milk into melted cheese until well blended.
Stir cottage fries and 1/2 can French Fried Onions into cheese mixture.
Divide broccoli spears into 6 small bunches.
Arrange bunches of spears over potato mixture with flowerets around edges of dish.
Arrange chops over broccoli stalks.
Bake, covered, at 350° for 35 to 40 minutes or until pork chops are done.
Top chops with remaining onions; bake, uncovered, 5 minutes or until onions are golden brown.
Spoon cheese spread into 8xl2-inch baking dish; place in oven just until cheese melts, 5 minutes.
Meanwhile, in large skillet, heat oil.
Brown pork chops on both sides; drain.
Sprinkle chops with seasoned salt; set aside.
Using fork, stir milk into melted cheese until well blended.
Stir cottage fries and 1/2 can French Fried Onions into cheese mixture.
Divide broccoli spears into 6 small bunches.
Arrange bunches of spears over potato mixture with flowerets around edges of dish.
Arrange chops over broccoli stalks.
Bake, covered, at 350° for 35 to 40 minutes or until pork chops are done.
Top chops with remaining onions; bake, uncovered, 5 minutes or until onions are golden brown.
