Baked Pork Chops and Vegetables

With pork chops, veggies and stuffing, this casserole is a hearty meal-in-one.

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Servings 4

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ingredients 9
Prep Time 15 min
Total Time 1 hr 10 min

Ingredients

1: can (10 3/4 oz) condensed cream of celery soup

4: bone-in pork loin chops, 1/2 inch thick (about 1 1/2 lb)

1/2: teaspoon seasoned salt

1/4: teaspoon garlic-pepper blend

2: cups frozen diced hash brown potatoes (from 32-oz bag), thawed

1: cup Green Giant® frozen mixed vegetables (from 1-lb bag), thawed

1/2: cup chive-and-onion sour cream potato topper

1/4: teaspoon dried thyme leaves

1: cup Parmesan-flavored croutons, coarsely crushed

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Directions

1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Sprinkle pork chops with seasoned salt and garlic-pepper blend. Heat 12-inch nonstick skillet over medium-high heat. Cook pork chops in skillet 4 to 6 minutes or until browned on both sides. Place pork chops in baking dish.
2 In large bowl, mix potatoes, vegetables, soup, sour cream and thyme. Spoon over pork chops. Cover baking dish with foil.
3 Bake 30 minutes. Sprinkle with croutons; press into mixture slightly. Bake uncovered 20 to 25 minutes longer or until bubbly and pork is no longer pink in center.

EXPERT TIPS

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Expert Tips

If you don't have the chive-and-onion sour cream, you can use regular sour cream and about 1 teaspoon dried chives instead.

Pressed for time? Although browning adds extra flavor to the chops, you can omit the step and just season them and place in the baking dish.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 470
Calories from Fat: 190),

% Daily Value

Total Fat: 21g; 21%
(Saturated Fat 8g, 8% Trans Fat 1/2g 1/2% ),
Cholesterol: 85mg; 85%;
Sodium: 1050mg; 1050%;
Total Carbohydrate: 40g; 40%
(Dietary Fiber 5g 5% Sugars 6g 6% ),
Protein: 33g; 33%

% Daily Value*:

Vitamin A: 50%;
Vitamin C: 10%;
Calcium: 10%;
Iron: 15%;

Exchanges:

2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 2 Fat;