A comforting and flavorful dish combining tender pork chops with a creamy potato bake, perfect for a hearty family dinner.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and optimal texture.
Heat a skillet over medium heat, lightly grease it, and brown the pork chops on both sides. Sprinkle with seasoning salt and set aside.
Browning the pork chops locks in their juices and enhances flavor.
In a saucepan, combine the cream of mushroom soup, milk, sour cream, pepper, and a pinch of seasoning salt. Heat until well blended.
Stir continuously to prevent the mixture from sticking to the pan.
Stir in the frozen diced potatoes, 1 cup of shredded cheddar cheese, and half of the crispy fried onions into the creamy mixture.
Ensure the potatoes are evenly coated for consistent flavor.
Transfer the potato mixture into a 9x13-inch baking dish. Arrange the browned pork chops on top.
Arrange the pork chops evenly for uniform cooking.
Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes.
Covering the dish helps retain moisture and cook the potatoes thoroughly.
Remove the foil, sprinkle the remaining cheddar cheese and crispy fried onions on top, and bake uncovered for an additional 5 minutes.
Baking uncovered allows the cheese to melt and the onions to crisp up.
Let the casserole rest for 5 minutes before serving. Enjoy your meal!
Resting allows the flavors to meld and makes serving easier.
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