Hashbrown Pork Chop Casserole

1 Tbl. vegetable oil

5 pork chops

salt and pepper

1 c. sour cream (I used light)

1 (10 3/4 oz.) can cream of celery soup

1/2 c. milk

1 (32 oz.) pkg. frozen hashbrowns, thawed

1/2 c. shredded Cheddar cheese

1/2 c. shredded Monterey Jack cheese

Preheat oven to 375 degrees. Heat oil in a large skillet over medium heat. Season the pork chops with desired seasonings (we used seasoned salt, pepper, Italian seasoning and cajun seasoning). Add pork chops to skillet and brown on both sides. You just want to sear the outside, but don't want to cook them all the way through. Meanwhile, place thawed hashbrowns in a large 9x13-inch baking dish; season with salt and pepper. Combine sour cream, cream of celery soup, milk and shredded cheeses and pour over hashbrowns. Stir to combine. Top potatoes with seared pork chops. Bake, uncovered, for 40-50 minutes or until heated through and pork chops are fully cooked. Serves: 5.

Jenn's Notes: To thaw my hashbrowns, I microwaved them for 2-3 minutes until they were soft. You could also add some chopped onion and/or bell pepper to the potatoes if you would like. I used boneless pork chops. This casserole was delicious.

adapted from: Gooseberry Patch, Recipe submitted by: Shirley Flanagan