This wonderful, comforting, delicious one dish recipe can be made with any flavor of condensed soup and any flavor of cheese. The day I made this I had some leftover ricotta cheese, so I substituted it for part of the sour cream.
INGREDIENTS:
* 6 boneless pork loin chops
* 1 Tbsp. olive oil
* 1 onion, chopped
* 3 cloves garlic, minced
* 10 oz. can condensed cream of mushroom soup with roasted garlic
* 1/2 cup milk
* 1 cup sour cream
* 30-oz. pkg. frozen hash brown potatoes
* 1-1/2 cups shredded baby swiss cheese
* 1/4 cup grated Parmesan cheese
* 3 cups frozen sugar snap peas
* 2 tablespoons olive oil
PREPARATION:
Preheat oven to 375 degrees. In a large skillet, brown pork chops in 1 tablespoon olive oil over medium heat, turning once to brown; set aside. Add onions and garlic to pan and cook and stir over medium heat until crisp tender.Add condensed soup and milk; cook and stir until bubbly. Remove from heat and stir in sour cream.
In 13x9" glass baking dish, combine potatoes and grated cheeses and toss to mix. Add the soup/onion mixture and stir to combine. Place the browned pork chops on top. Bake casserole, uncovered, at 375 degrees for 40 minutes. Place sugar snap peas and 2 tablespoons olive oil in a 1-1/2 quart casserole dish; toss to coat and place in oven. Bake 15-20 minutes longer or until pork chops are fully cooked, casserole is bubbling, and peas are hot and tender. 6 servings
