Saltine Cracker Pork Chops & Cracker Barrels hash brown casserole (Pinterest)

I changed this one up a bit but LOVED it..the hash brown casserole, well, it did NOT taste like Cracker Barrel, but pretty close. Enjoy!


Pork Chops Ingredients:

• 2 eggs
• 1/4 cup milk
• 4 lean boneless pork chops
• 1 ream saltine crackers, crushed
• 1 tsp garlic powder
• 1 tsp Tony's
• salt & pepper to taste
• Oil for frying (about 3/4 cup or less)
• 1/2 cup water
• 1/2 cup white wine
• 1 cube chicken boullion

Directions:

In a shallow dish whisk together the eggs and milk until well blended. Place crushed saltines, garlic powder, Tony's, salt and pepper in another shallow dish. Dip the chops into the egg mixture, then into the cracker crumbs, covering completely. Heat the oil in a large skillet over medium-high heat. Fry chops until golden brown on both sides (about 3-4 minutes). Remove the chops from the pan. Add the water and wine to the skillet. Drop the chicken bouillon cube in the mixture and break it with a spatula to dissolve. Reduce heat to medium-low. Add the chops back to the pan. Cover, and simmer until the pork chops absorb most of the water, about 15 to 20 minutes. Serve.

Cracker Barrel Hash Brown Casserole Ingredients:

• 1 (32 oz) bag of frozen hash browns, thawed
• 1 onion, chopped
• 1 (10 1/2 oz) can cream of mushroom
• 1 (10 1/2 oz) can cream of celery
• 1 cup milk
• 3 tbsp butter
• 8 oz shredded colby cheese

Directions:

Preheat oven to 350. In a large bowl, mix the first 5 ingredients and only use half the cheese.
Spread the mixture into a greased 13x9. Sprinkle the top with the remaining cheese and "dot" the top with the butter. Bake for 45 to 1 hour until golden and bubbly.