Freezer-Friendly Pork Chops and Cheesy Potatoes – Shelly’s

INGREDIENTS:

• 6 boneless pork chops
• salt to season chops
• pepper to season chops
• 1 tablespoon of vegetable oil 1 (10 1/2 oz) can of cream of chicken soup
• 2/3 cup of evaporated milk
• 1 cup of sour cream
• 1/2 teaspoon of salt
• 1/4 teaspoon of pepper
• 1 cup of Monterey Jack cheese
• 2/3 of a cup of French fried onions
• 3 cups of frozen shredded hashbrowns (do not thaw)
• topping
• 1 cup of French fried onions

INSTRUCTIONS:

1. Start by seasoning the pork chops with salt and pepper.
2. Brown pork chops in a pan with 1 tablespoon of vegetable oil.
3. Combine 1 can of soup, 2/3 cup of evaporated milk, 1 cup of sour cream, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper in a bowl until smooth.
4. Add 2/3 of a cup of French fried onions.
5. Pour in 1 cup of shredded Monterey Jack cheese.
6. Mix in 3 cups of frozen shredded hash brown potatoes (do not thaw)
7. Pour mixture into the bottom of a greased foil baking pan.
8. Arrange chops on top of potatoes and press them into the mixture.
9. Cover with foil then label and freeze.
10. When you are ready to serve, thaw overnight in the refrigerator.
11. Bake covered for 1 hour at 350 degrees.
12. Uncover and top with 1 cup of French fried onions and bake for an additional 10 minutes.