Pork Chop Potato Bake - by Tish

Serves 6

Ingredients:
6 Bone-in (or boneless, your choice) pork chops, or you could use boneless, skinless chicken breasts
Season salt of your choice (sprinkle over meat prior to bread crumbs)
Seasoned breadcrumbs (enough to coat meat)
Oil (I use olive oil) for browning the meat
1 can cream of celery soup (I use the 98% fat free variety)
1/2 cup of milk (any kind, I use skim)
1/2 cup sour cream (I use fat-free)
1/4 t. black pepper
1/2 bag of frozen hash browns (THAWED and drained of as much water as possible)
1 cup of shredded cheese, divided (I use cheddar, co-jack, or Colby)
1 small can of Durkee French Fried onion rings (optional)

Assembly:
Season meat with seasoning salt and lightly bread the pieces. Brown the meat in oil and DRAIN WELL.
In large mixing bowl, combine soup, milk, sour cream, pepper and pinch of salt. Stir in THAWED and DRAINED hash browns, 1/2 of the cheese and 1/2 can of onions rings, if using them. Spoon mixture into lightly greased 9x13 glass baking dish. Place browned, DRAINED meat on top of mixture.

To Eat On Assembly Day:
Cover with aluminum foil (pole a few holes in foil first) and bake at 350 degrees for approx. 45-55 min, or till meat is done. Remove from oven and remove foil. Sprinkle rest of cheese and onion rings on top and return to the oven, UNcovered just till cheese melts. This is great warmed up and freezes well (Just don't put the last of the cheese or onion rings on the top. Wait to do that when you actually cook it.)

Serving Day:
Thaw it completely first (if you see any excess water/moisture just blot with paper towel and then cook as above.) Follow directions above for baking. Enjoy!

I've made this dish for LOTS of new moms and generally everyone likes it - even kids.