Baked Pork Chops and Vegetables

 

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)

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® Valley Fresh Steamers® frozen mixed vegetables (from 12 oz bag), thawed

1/2

cup chive-and-onion sour cream potato topper

1/4

teaspoon dried thyme leaves

1

cup Parmesan-flavored croutons, coarsely crushed

• 1 Heat oven to 350°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.