Prairie Moon Ranch Chops ‘n’ Taters

My Aunt Ruby used to make a dish sorta like this, but I adapted it so that My Cowboy (sometimes known as The World’s Pickiest Eater) would eat it. This is the version he likes, so it’s the one we make around here.

6-8 pork chops (I use the ones without bone that have been tenderized, but the regular ones work fine as well)

1-2 tbsp. vegetable oil

flour

seasoned salt

2-lb. frozen shredded hash browns, thawed

1/2 cup butter, melted

1/2 tsp. onion powder

1 tsp. salt

1/4 tsp. pepper

1 can condensed cream of chicken soup

1 cup sour cream

1 1/2 cups shredded cheddar and jack cheese

Sprinkle the chops with seasoned salt. Put some flour in a large Ziplock bag, and drop the chops in one at a time and shake them till they’re coated. (Farm Girl’s Shake ‘n’ Bake!)

Heat the oil in a skillet, and brown the chops on both sides. You can sprinkle on some more seasoned salt, if you want.

Mix the melted butter, onion powder, salt, pepper, cream of chicken soup, sour cream, and 1/2 cup of the cheese together in a large mixing bowl.

Mix in the hash browns. Put this mixture out into a greased 9″ x 13″ baking dish.

Lay the browned pork chops on top. Cover with foil and bake in a 350-degree oven for 40 minutes.

Remove from oven, sprinkle the rest of the cheese on top, and return it to the oven until the cheese is melted. All that’s left is to dig in and enjoy! Try not to founder . . .