6 boneless pork loin chops
1 Tbsp. olive oil
1 onion, chopped
3 cloves garlic, minced
10 oz. can condensed cream of mushroom soup with roasted garlic
1/2 cup milk
1 cup sour cream
30-oz. pkg. 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
Preheat oven to 375 degrees. 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 grated cheeses and toss to mix. Add the soup/onion mixture and stir to combine. Place the browned pork chops on top. Bake casserole, uncovered, at 375 degrees 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. Bake 15-20 minutes longer or until pork chops are fully cooked, casserole is bubbling, and peas are hot and tender. 6 servings