cheesy pork chops ‘n potatoes

1 (8 oz.) jar pasteurized processed cheese spread (Cheese Whiz)
1 Tablespoon vegetable or extra virgin olive oil
6 thin pork chops, ¼ to ½ inch thick
Seasoned salt
½ cup milk
4 cups frozen cottage fries (I use frozen hashbrowns instead)
1 (2.8 oz.) can French Fried Onions
1 (10 oz.) package frozen broccoli spears, thawed and drained

1. Preheat oven to 350F.
2. Spoon cheese spread in 8 x 12-inch baking dish; place in oven, just until cheese melts, 5 minutes.
3. Meanwhile, in a large skillet, heat oil. Brown pork chops on both sides; drain. Sprinkle chops with seasoned salt; set aside.
4. Using fork stir milk into melted cheese until well blended. Stir cottage fries (or hashbrowns) and ½ can of French Fried Onions into cheese mixture.
5. 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.
6. Bake, covered (with aluminum foil) 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.

● Serves 6 ● Total Time: 60 min. ● Difficulty: Easy

* I’ve found that it doesn’t need to cook in the oven for nearly as long as the directions say. You could probably make this up the night before and just stick in the oven the night of the meal.
An easy way to stretch this meal is to double the amount of potatoes and cheese whiz. An inexpensive way to make the meal a little bulkier.

~Victoria S.