Preparation Time: 20 minutes
Start to Finish: 1 hour 15 minutes
1 bag pre-cooked shredded Hash Brown Potatoes
1 can (11 oz) condensed Cheddar Cheese Soup
1/2 cup Sour Cream
1/2 cup Milk
3 cups fresh Broccoli Florets, chopped
1/2 cup Onion, chopped
1 Tbsp Olive or Vegetable Oil
6 bone-in Pork Chops (½ inch thick)
1/2 tsp Salt
Heat oven to 350°F. In large bowl, mix potatoes, soup, sour cream, milk, broccoli and onion. Spoon mixture into ungreased 13x9-inch glass baking dish. Cover with foil and bake 30 minutes.
Meanwhile, in a 12-inch skillet, heat oil over medium-high heat. Add 3 of the pork chops, sprinkle with half of the salt and pepper. Cook 3 to 5 minutes on each side or until pork is browned. Repeat with remaining pork chops, salt and pepper.
Remove foil from baking dish. Place pork chops evenly on top of potatoes, overlapping slightly. Bake 25 to 35 minutes longer or until edges are bubbly and pork is no longer pink in center.