Pork Chop Potato Casserole

6 Pork chops
  1 can Cream of celery, or mushroom
  1/2 cup Milk
  1/2 cup Sour cream
  Salt and pepper
  24 ounces O'brien potatoes, or hash browns
  1 cup shredded Cheddar cheese
  1 can Durkee onions

 

Brown pork chops in a small amount of oil. Sprinkle with salt and pepper.

 

In a large bowl combine potatoes, soup, milk, sour cream, 1/2 cup shredded cheese, and half of the fried onions. Spoon into 13x9 baking dish. Arrange pork chops and cover. Bake at 350 for 40 minutes. Top with remaining cheese and onions and bake 5 minutes longer, uncovered.

Pork Chops with Oranges and Parsley

1 tablespoon vegetable oil
4 bone-in pork chops (1 inch thick; about 2 1/2 pounds total)
Coarse salt and ground pepper
2 strips orange zest, plus 1/2 cup orange juice and 2 oranges, peel and pith removed and flesh cut into segments (3 oranges total)
1/4 cup fresh parsley leaves, chopped

1. In a large skillet, heat oil over medium-high. Season pork with salt and pepper and cook until cooked through, 9 minutes, flipping once. Transfer to a platter.
2. Add orange zest and juice to skillet. Cook until slightly thickened, 1 1/2 minutes. Remove from heat and stir in orange segments. To serve, spoon orange mixture over pork chops and top with parsley.