I fixed this for our Sunday dinner over a week ago. It was delicious. An interesting combination of flavors. I didn't make any substitutions. However, we decided that the next time we make it we will use cream of mushroom soup instead of the nacho cheese soup. I also will use more potatoes (or make my own instead of using the frozen stuff).Ingredients:
28 oz pkg frozen potatoes O'Brien with onions & peppers, thawed
1 tsp Garlic Pepper Seasoning, divided
6 boneless pork chops1 Tbsp Rustic Herb Seasoning
1 10.75 oz can fiesta nacho cheese soup
1/2 c milk
Instructions:
Preheat oven to 375 degrees. Layer half the potatoes in a greased 9x13 baking dish; sprinkle with 1/2 tsp Garlic Pepper Seasoning. Layer remaining potatoes and sprinkle with remaining 1/2 tsp Garlic Pepper Seasoning. Sprinkle both sides of pork chops with Rustic Herb Seasoning and place over potatoes. Whisk together soup and milk in a small bowl. Pour over pork chops and potatoes. Cover pan with aluminum foil and bake 45 minutes. Remove foil; continue baking 20-25 minutes or until internal temperature of pork reaches 155 degrees on an instant read food thermometer.
Make Ahead & Freeze: Assemble in a 9x13 baking dish or disposable pan. Freeze. Thaw and bake as directed above.
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