5 Ingredient Pork Chop Casserole Food

PORK CHOP AND POTATO CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat oil in a large skillet over medium high-heat. Place the pork chops in the oil, and sear.
• In a medium bowl, combine the soup and the milk. Arrange the potatoes and onions in a 9x13 inch baking dish. Place the browned chops over the potatoes and onions, then pour the soup mixture over all.
• Bake 30 minutes in the preheated oven. Top with the cheese, and bake for 30 more minutes.

EASY PORK CHOP CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, combine the mushroom soup, onion soup mix, water and mushrooms.
• In a large skillet over medium-high heat, brown the pork chops on each side. Transfer chops to a 9x9 inch baking dish, and cover with the mushroom soup mixture.
• Bake in the preheated oven for 1 1/2 hours, or until internal pork temperature reaches 145 degrees F (63 degrees C).

SMOTHERED PORK CHOP CASSEROLE

Steps:

• Heat oven to 400°F. Spray bottom of 11x8-inch (2-quart) glass baking dish with cooking spray. Make mashed potatoes as directed on pouch; stir in cream cheese, 1 tablespoon of the parsley and 2 teaspoons of the thyme. Spoon mixture into bottom of baking dish; set aside.
• In 12-inch skillet, heat 1 tablespoon of the butter over medium-high heat. Season pork with 1/2 teaspoon of the salt and the pepper; add to skillet. Cook 1 to 2 minutes on each side or until browned on both sides; arrange pork on top of potatoes in baking dish.
• Add remaining 2 tablespoons butter, the onions, remaining 1 teaspoon thyme and 1/4 teaspoon salt to skillet. Cook 7 to 8 minutes over medium-high heat, stirring frequently, until onions are browned and tender. Stir in mushrooms; reduce heat to medium, and continue cooking 4 to 5 minutes or until tender.
• In 1-cup glass measuring cup, mix chicken broth, Worcestershire sauce and flour. Pour into skillet; heat to boiling. Cook and stir 3 to 5 minutes or until sauce is thickened. Spoon mixture on top of pork chops in baking dish.
• Bake 18 to 25 minutes or until pork registers 145°F with instant-read thermometer. Garnish with remaining 1 tablespoon parsley before serving.

PORK CHOP AND RICE CASSEROLE

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Heat vegetable oil in a large skillet over medium heat, and brown the pork chops on both sides, 5 to 8 minutes per side. Place the chops into a 9x13-inch baking dish. In a large saucepan, whisk together the cream of chicken soup, cream of celery soup,and milk until smooth. Stir in the rice, and add the butter; bring the mixture to a boil over medium heat, and stir until the butter has melted. Pour the rice mixture over the chops; cover the dish with foil.
• Bake in the preheated oven until tender, about 2 hours.

THE BEST PORK CHOP CASSEROLE

Steps:

• In a 13 x 9 pan, spray w/ non stick spray.
• Preheat oven to 350 degrees.
• Place potatoes on bottom of pan then place.
• onions and then cheese, salt and pepper, ( this makes the potatoes Augratin).
• Place pre-cooked chops on top of the cheese.
• Add the soup to either water or milk and pour over the chops,add just enough liquid to thin out but still have a thick consistency.
• Cover with foil.
• Cook for about 45 minutes or until potatoes are done.
• Top with the stuffing and return to oven uncovered for additional 15 minutes.
• Try to serve by scooping out the chop with the potatoes and it will be a nice serving.
• Serve with a veggie or salad. Enjoy!

PORK CHOP CASSEROLE

Steps:

• In a shallow bowl, combine the flour, salt and pepper; dredge pork chops.
• Heat oil in a large skillet; cook pork chops for 4 to 5 minutes per side or until browned.
• Place pork chops in a single layer in an ungreased 13x9x2 inch baking dish.
• Combine cream of mushroom soup, chicken broth and 1/2 cup sour cream; pour over chops.
• Sprinkle with half of the French fried onions.
• Cover and bake at 350 degrees Fahrenheit for 45 to 50 minutes.
• Stir remaining sour cream into the sauce.
• Top chops with remaining onions.
• Return to oven, uncovered, for 10 minutes.

HASH BROWN AND PORK CHOP CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large skillet over medium high heat, brown pork chops on both sides and set aside.
• In a large bowl, combine the sour cream, soup and milk. Add the hash browns and chopped onion; stir to coat. Place mixture in a 13x9-inch baking dish and sprinkle the cheese over the top. Place the browned pork chops on top.
• Bake in the preheated oven for 50 minutes or until the potatoes are heated through and pork chops are fully cooked.

PORK CHOP POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat vegetable oil in a large skillet over medium heat. Season pork chops with seasoned salt. Cook pork chops in hot oil until browned completely, 2 to 3 minutes per side. Remove pork chops to a plate lined with paper towels to drain.
• Mix celery soup, milk, sour cream, salt, and pepper in a bowl. Fold hash brown potatoes, 3/4 cup Cheddar cheese, and about half the French-fried onions into the soup mixture; pour into a 13x9-inch baking dish. Arrange pork chops atop the mixture. Cover the dish with aluminum foil.
• Bake in preheated oven for 40 minutes. Remove foil and top pork chops with 1/4 cup Cheddar cheese and remaining half-can French-fried onions; continue baking until the cheese melts, about 5 minutes. An instant-read thermometer inserted into the center of the pork chops should read 145 degrees F (63 degrees C).

CREOLE PORK CHOPS & CORNBREAD CASSEROLE

Steps:

• Heat oven to 350 degrees. Melt 2 T Butter Flavor Crisco in large skillet on medium heat. Add 4 chops. Brown both sides. Repeat with remaining chops. Remove from skillet. Set aside. Add remaining 2 T Butter Flavor Crisco, onion, celery, green pepper and garlic to skillet. Cook and stir until tender. Remove from heat.
• Combine cornbread, egg and half of onion mixture in medium bowl. Set aside.
• Add tomatoes, tomato sauce, brown sugar, chili powder, salt, pepper, cayenne and bay leaf to remaining mixture in skillet. Simmer about 10 minutes. Remove from heat. Remove bay leaf.
• Place 4 pork chops in 3 qt casserole. Spread cornbread mixture over chops. Arrange remaining chops on top. Pour sauce over chops. Cover.
• Bake at 350 degrees for 45 to 55 minutes, or until chops are tender.

PORK CHOP AND CABBAGE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.
• Place a layer of shredded cabbage into baking dish and then a layer of sliced potatoes. Repeat cabbage and potatoes and salt.
• Simmer the soup, water and diced onion. Pour over cabbage and potatoes.
• In a skillet, brown each pork chop in a small amount of oil and place on top of mixture. Bake for 1 1/2 hours uncovered or until chops are tender.