Wednesday, November 2, 2011
Cheesy Pork Chop and Potato Bake
Cheesy Pork Chop and Potato Bake.......
8 boneless pork chops
3 Stalks of Celery
1 small onion
1 small green pepper
1 Can of Cream of Celery Soup
1 Can of Cream of Mushroom and Chicken Soup
16 oz of Sour cream
8 oz of Velveeta Cheese
1 Cup Parmesan Cheese
2 Sticks of Butter
4 Cups of Corn Flakes
1 Bag of Hashbrown Potatoes
This recipe will feed 6-8 people. I seperated it into 2 9x13 Baking Dishes and One fed us and one fed our Aunts Family. A member of her family is in the hospital and I decided that since I was cooking anyways to make an extra dish to send to them. You could freeze the second one...or if you have a big family the recipe will feed you all!
In a large skillet melt 1 stick of butter. Add
the 8 Pork Chops and the chopped vegetables. Saute covered till Pork Chops are browned on both sides and the vegetables are softened.
I seasoned with Garlic Powder, Paprika, Salt and Pepper (All to taste and liking)
While Chops are browning..
In one bowl mix the 4 cups of Corn Flakes, 1 stick of butter (melted) and 1 cup of Parmesan Cheese.
In another bowl mix the Sour Cream, Velveeta Cheese (Cubed) and the two cans of soup.
Once the Pork Chops are browned and the vegetables are soft, (This takes about 10 minutes...give or take) remove the chops from the Skillet.
Preheat your oven to 350 degrees
To the skillet of vegetables add the mixture of cheese and soups. Allow it to heat enough to mix everything and melt the velveeta cheese a tad.
Pour this mixture into two greased 9x13 baking dishes (I use non stick spray)
They the Pork Chops onto the top. 4 in each Baking Dish
Top with the Corn Flake Mixture. (Half to each)
Bake uncovered on 350 for 30 minutes.