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- Ore-Ida Foods, Inc.
- 1 tbsp (15 ml) vegetable oil
- 6 pork chops
- seasoned salt
- 1 can cream of celery soup
- 1/2 cup (125 ml) milk
- 1/2 cup (125 ml) sour cream
- 1/4 tsp (1 ml) pepper
- 24 oz (672 grm). Ore-Ida Potatoes O'Brien, thawed
- 1/2 cup (125 ml) chopped onions
- 1 cup (225 ml) shredded cheddar cheese
- 1 cup (225 ml) Ore-Ida Onion Ringers, finely chopped.
- Preheat oven to 350 degrees (175 C.).
- Fry or bake Ore-Ida Onion Ringers until extra crispy.
- Cool and chop; set aside.
- In a large skillet, heat oil, brown pork chops and drain.
- Sprinkle chops with seasoned salt and set aside.
- In large bowl combine soup, milk, sour cream, pepper and 1/2 tsp (2 ml) seasoned salt.
- Stir in potatoes, 1/2 cup (125 ml) cheddar cheese, chopped onions and half of the chopped Onion Ringers.
- Spoon mixture into 9 x 13 inch dish.
- Arrange chops on top.
- Bake covered for 35 to 45 minutes until chops are done.
- Top with cheese and remaining chopped onion rings.
- Bake 5 minutes.
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