1
cup 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
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Steps
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.
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If you don't have the chive-and-onion sour cream, you can use regular sour cream and about 1 teaspoon dried chives instead.
Pressed for time? Although browning adds extra flavor to the chops, you can omit the step and just season them and place in the baking dish.
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