Prep 30 mins
Cook 45 mins
Chicken breasts or pieces can be used in place of the pork chops, also frozen thawed tater tots in place of the chopped crinkle fries if desired, and you can use two cans French fried onion rings if desired, one for the filling and one for the top. For this recipe use thicker-cut pork chops not fast-fry.
- 6-8 pork chops (about 3/4 inch thick)
- 7.39 ml black pepper (or to taste)
- 7.39 ml garlic powder (or to taste)
- seasoning salt (optional)
- 29.58 ml butter
- 14.79 ml oil
- 283.49 g can cream soup, undiluted (your choice cream of mushroom, chicken or celery)
- 78.07 ml half-and-half or 78.07 ml milk
- 118.29 ml sour cream
- 29.58 ml mayonnaise
- 59.14 ml grated parmesan cheese
- 118.29 ml grated old cheddar cheese
- 81.64 g can Durkee onions, divided
- 680.38 g package frozen crinkle cut french fries (slightly thawed and chopped into about 1/2-inch pieces)
- 354.88 ml grated cheddar cheese (or to taste)
- Butter a 13 x 9-inch baking dish.
- Sprinkle the pork chops with black pepper and garlic powder on both sides (an a little seasoned salt if desired).
- In a skillet melt the butter with oil over medium heat; brown chops on both sides, then set aside.
- In a bowl mix together the undiluted soup with half and half cream, sour cream, mayonnaise, Parmesan cheese and 1/2 cup grated cheddar cheese; mix well to combine.
- Add in the chopped crinkle fries with half a can of Durkee French fried onions; toss lightly to combine.
- Spread the mixture into the buttered baking dish, then place the browned pork chops on top.
- Cover with foil and bake in a 350 degree oven for about 40 minutes or until the pork are tender (cooking time will depend on the thickness of the chops).
- Remove from the oven sprinkle with about 1-1/2 cups cheddar cheese and the remaining half of the dried onions; return to the oven and bake uncovered for about 5-8 minutes or until the cheese melts.
Great recipe - did change a few things. Like less salt, and cooked the fries like fries. Used boneless. But was devoured
I hate giving any rating less than 5 stars (especially on a kitten recipe), but this turned out REALLY salty. I followed the recipe as written, except I used cream of celery soup. I also did not salt and pepper the chops before I browned them. I'm not sure what I did wrong or if it is just supposed to be really salty. Other than that, this was a really good dish. The pork stayed VERY moist (I used boneless loin chops) and after the fries cooked, they seemed kind of like mashed potatoes that were made into the casserole. My husband and son loved it but my step-daughter didn't because of the salt. If you have any suggestions for me, I would love to hear them because I would love to make this again, just with a little less salt.