Pork Chops and Cheesy Potatoes 2This is one of the easiest, no fuss, most amazing pork chop recipes I have ever made.  And they are freezer friendly.  You can’t beat that!  I found this recipe in a cookbook that I bought 4 years ago called Dinner is Ready. This book is full of freezer recipes.  When I spotted this Pork Chops and Cheesy Potato recipe, I knew it would be the perfect a addition to the freezer meals I’m making for my sister (she is expecting her 3rd daughter in March and I want to fill up her freezer).

finifhed pork chopsHer family loves the crunchy onions, creamy potatoes and meaty pork chops that make this the perfect comfort food.  So let’s get started. Start by seasoning the pork chops with salt and pepper.  Then brown them in a pan with 1 tablespoon of vegetable oil.

browning pork chopsCombine 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.

mixing ingredientsAdd 2/3 of a cup of French fried onions.

adding onionsPour in 1 cup of shredded Monterey Jack cheese.

adding cheeseMix in 3 cups of frozen shredded hash brown potatoes (do not thaw) and then pour it in the bottom of a greased foil baking pan.  Arrange chops on top of potatoes and press them into the mixture.

pork chops in potatoesCover with foil then label and freeze.

foil covered pork chops and cheesy potatoesWhen you are ready to serve, thaw overnight in the refrigerator. Then bake covered for 1 hour at 350 degrees. Then uncover and top with 1 cup of French fried onions and bake for an additional 10 minutes.  Now you’re all set with a great dish for a busy night when you don’t have time to cook.

Freezer-Friendly Pork Chops and Cheesy Potatoes

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. Then brown them in a pan with 1 tablespoon of vegetable oil. 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. Add 2/3 of a cup of French fried onions. Pour in 1 cup of shredded Monterey Jack cheese. Mix in 3 cups of frozen shredded hash brown potatoes (do not thaw) and then pour it in the bottom of a greased foil baking pan. Arrange chops on top of potatoes and press them into the mixture. Cover with foil then label and freeze. When you are ready to serve, thaw overnight in the refrigerator. Then bake covered for 1 hour at 350 degrees. Then uncover and top with 1 cup of French fried onions and bake for an additional 10 minutes.

Notes

Adapted from: Dinner is Ready.

http://www.cookingupcottage.com/2015/02/28/freezer-friendly-pork-chops-and-cheesy-potatoes/

 

Pork Chops and Cheesy Potatoes