Pork Chops With Cheesy Hash Browns Potatoes - cooking recipe

Ingredients

6 boneless pork loin chops
1 tablespoon olive oil
1 onion, chopped
3 garlic cloves, minced
1 (10 ounce) can condensed cream of mushroom & garlic soup
1/2 cup milk
1 cup sour cream
1 (30 ounce) package frozen hash brown potatoes
1 1/2 cups shredded baby swiss cheese
1/4 cup grated parmesan cheese
3 cups frozen sugar snap peas
2 tablespoons olive oil

Preparation

Preheat oven to 375\u00b0F.
In a large skillet, brown pork chops in 1 tablespoon olive oil over medium heat, turning once to brown; set aside.
Add onions and garlic to pan and cook and stir over medium heat until crisp tender.
Add condensed soup and milk; cook and stir until bubbly.
Remove from heat and stir in sour cream.
In 13x9\" glass baking dish, combine potatoes and cheeses and toss to mix.
Add the soup/onion mixture and stir to combine.
Place the browned pork chops on top.
Bake casserole, uncovered, for 40 minutes.
Place sugar snap peas and 2 tablespoons olive oil in a 1-1/2 quart casserole dish; toss to coat and place in oven with potato/pork chop dish.
Bake 15-20 minutes longer or until pork chops are fully cooked, casserole is bubbling, and peas are hot and tender.