Winter Meal Solutions #9..Pork Chop & Potato Casserole

This was very good…I did not use as much Rustic Herb Seasoning and had plenty of flavor…

Pork Chop & Potato Casserole

28 oz. pkg. frozen potatoes O’Brien with onions & peppers, thawed
1 tsp. Garlic Pepper Seasoning , divided
6 boneless pork chops
1 Tbsp. Rustic Herb Seasoning
1 (10.75 oz.) can fiesta nacho cheese soup
½ cup milk

Preheat oven to 375°. Layer half the potatoes in a greased 9×13 baking dish; sprinkle with ½ tsp. Garlic Pepper Seasoning. Layer remaining potatoes and sprinkle with remaining ½ 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° on an instant read food thermometer.
Make ahead & freeze
Assemble in a 9×13 baking dish or disposable pan. Freeze. Thaw and bake as directed above.

 

Our next Groceries…
2 lbs. beef flank steak, thinly sliced against the grain
16 oz. pkg. frozen sugar snap pea stir-fry blend (snap peas, carrots, onions, mushrooms)
1 red bell pepper, sliced
½ cup Ginger Orange Sriracha Sauce
½ cup creamy peanut butter, melted
¼ cup reduced sodium soy sauce
13.5 oz. can coconut milk
Cooked rice, rice noodles or unseasoned ramen noodles
Chopped peanuts (optional)

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