With all the deals this week I knew we'd be having some Hashbrown casserole at our house. If you have a holiday get together this is great dish to take because you can make it ahead of time and then just bake when you're ready to serve. Also, if you're cooking the Hashbrown Casserole for just your family, it serves at least 8-10, so you may want to separate it into 2 smaller casseroles so that you have one for now and freeze the other for later.
2 teaspoons canola oil ($1/1 Crisco, 11/8 RP;$.25/1 Wesson, 11-15 SS; $.50/1 Mazola, 10-4 SS)
1 medium green pepper, chopped
2/3 cup chopped celery
1/3 cup chopped onion
1 cup ketchup
1/4 cup packed brown sugar
1/4 cup reduced-sodium chicken broth ($1/1 Progresso, 11-15 GM; $1/2 Progresso Products HERE)
2 tablespoons chili powder
In a large nonstick skillet, brown pork chops in oil over medium-high heat. Remove chops and keep warm. Add green pepper, celery and onion to the skillet; cook and stir until vegetables begin to soften.
Return pork chops to the pan. In a bowl, combine the ketchup, brown sugar, broth and chili powder. Pour over chops and vegetables. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until meat is tender.