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)
Store Brand Pork $1.99
Loin Chops
blade or sirloin bone-in, max pak, Loyalty Card Required
thru 2011-12-06
Albertson's
Save Special
Store Brand Pork $2.79
Center Cut Bone-in Loin Chops
with your Preferred Savings Card
thru 2011-12-06
Albertson's
Save Special
Store Brand Pork $2.49
Loin Chops
thru 2011-12-10
Fred Meyer
Save Special
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
Green Giant Valley Fresh Steamers 2 for $4.00
Mixed Vegetables
select varieties
thru 2011-12-06
Albertson's
Save Special
1/2 cup chive-and-onion sour cream potato topper
1/4 teaspoon dried thyme leaves
McCormick COUPON: Save up to $3.00 McCormick® Gourmet collection Herbs/Spices
Save up to $3.00 in future savings when you buy three or more McCormick® Gourmet collection Herbs or Spices
thru 2011-12-23
1 cup Parmesan-flavored croutons, coarsely crushed
Directions
1
Heat oven to 350 degrees 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.
High Altitude (3500-6500 ft):
Add 1/4 cup water to ingredients in step 2.
No comments:
Post a Comment