Cheesy Pork Chops N Potatoes
|Pasteurized processed cheese spread||8 Ounce (1 Jar)|
|Vegetable oil||1 Tablespoon|
|Pork chops||6 (Thin, 1/2 Inch Thick)|
|Seasoned salt||To Taste|
|Milk||1⁄2 Cup (8 tbs)|
|Frozen cottage fries||4 Cup (64 tbs)|
|Canned french fried onions||2 4⁄5 Ounce (1 Can)|
|Frozen broccoli spears||10 Ounce, thawed and drained (1 Package)|
Preheat oven to 350°.
Spoon cheese spread into 8xl2-inch baking dish; place in oven just until cheese melts, 5 minutes.
Meanwhile, in large skillet, heat oil.
Brown pork chops on both sides; drain.
Sprinkle chops with seasoned salt; set aside.
Using fork, stir milk into melted cheese until well blended.
Stir cottage fries and 1/2 can French Fried Onions into cheese mixture.
Divide broccoli spears into 6 small bunches.
Arrange bunches of spears over potato mixture with flowerets around edges of dish.
Arrange chops over broccoli stalks.
Bake, covered, at 350° for 35 to 40 minutes or until pork chops are done.
Top chops with remaining onions; bake, uncovered, 5 minutes or until onions are golden brown.