Ingredients
6 pork chops
1 can cream of celery soup
1/2 c. milk
1/2 c. sour cream
1 (24 oz.) pkg. frozen hash browns, thawed
1 c. shredded Cheddar cheese
1 (2.8 oz.) can Durkee French fried onions
salt and pepper to taste
Method
Sources
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
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Adjustable stand — hold cookbook or tablet at eye level while cooking
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Food processor for chopping, pureeing, dough, forcemeat
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
SG2 micro-carbide steel with 101-layer damascus — ultimate edge retention
Food processor for chopping, pureeing, dough, forcemeat
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Brown pork chops and set aside. Combine soup, milk and sour cream. Add salt and pepper to taste. Stir in potatoes, 1/2 cup of cheese and 1/2 cup of French fried onions. Place in 9 x 13-inch baking dish. Arrange pork chops over potato mixture. Cover and bake at 350° for 40 minutes. Top with remaining cheese and onions; bake, uncovered, 5 minutes longer.