Feb 27, 2006
Delicious, delicious, delicious! I took the advice of other reviewers and doubled the recipe. I bought 9 butterfly pork cops that were halved and were 1/2" thick. I used almost a whole bag of 32oz. Southern style hash browns (they are cubed) 1 cup sour cream, 2 cans of cream of mushroom soup, 1 c. milk. I seasoned BOTH the potato mixture and the pork chops with: salt, Lawry's seasoning pepper, Montreal steak seasoning and garlic powder. I think one of the best ways to make this recipe good is in the seasoning and when browning the pork chops make sure you brown them well. Also, the hash browns need to be defrosted before using. The only thing I would do differently next time is instead of using half the cheese in the potato mixture and half on top during the last 5 minutes, I will put 1 1/2 cups cheese in the potato mixutre and top with only onion rings, I will also keep 1/2 the onion rings in the potato mixture. My son in law, which never eats very much, ate four pork chops, he absolutly loved this recipe. I am anxious to try this with chicken breasts. Thank you for a great recipe!
—Judy in Big D
