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Pork Chop and Potato Bake (8/14/2009)

Pork Chop and Potato Bake (8/14/09)
Recipe courtesy Becky Topping from "The Buenie Cookbook" volume 3

8 medium pork chops
Seasoned salt
1 can Cream of mushroom or celery soup (I used celery)
½ cup milk
½ cup sour cream
¼ tsp. black pepper
1 (24 oz.) pkg. Frozen Shredded or Southern Style Hash browns (thawed)
1 cup shredded Cheddar cheese
1 cup French-Fried onions

Preheat oven to 350-degrees F. Brown pork chops in a lightly greased skillet. Sprinkle with seasoned salt. While browning, combine soup, milk, sour cream, pepper and ½ teaspoon seasoned salt. Stir in thawed hash browns, half the cheese and half the French-fried onions. Spoon mixture into a 9 x 13-inch baking dish. (Hint-spray dish with cooking spray first to prevent sticking). Arrange pork chops over potatoes. Bake, covered, at 350-degrees F for 40 minutes. Top with remaining cheese and onions, and bake, uncovered for another 5 minutes. Remove and serve.

This week's recommended wine from Van's Liquor Store in East Dubuque-The Climber Red, 750ml bottle, $13.49 through 8-17-09.

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