Creamy Pork Chops Casserole Food

CREAMY PORK CHOPS, MUSHROOM AND POTATO CASSEROLE

Steps:

• Het oven to 325 degrees.
• Butter a 13 x 9-inch baking dish.
• Heat oil with butter in a skillet.
• Season the chops with seasoned salt and black pepper, add to the skillet and lightly brown on both sides; remove to a plate and set aside.
• To the same skillet (add in more butter and/or oil if needed) add in onion, garlic, celery and mushroom pieces; saute for about 3 minutes; remove from heat.
• Arrange the potato slices in the buttered baking dish, then top with the onion/celery mixture.
• In a bowl combine the mushroom soup with sour cream, milk and Parmesan cheese, 1 cup grated old cheddar cheese, 1 teaspoon seasoned salt and black pepper to taste.
• Spoon the soup mixture over the potatoes and onions.
• Arrange the browned chops on top.
• Cover with foil and bake about 1-3/4 to 2 hours or until the chops and potatoes are tender.
• Remove from oven and sprinkle with about 1 cup (or more or less) grated old cheddar cheese, then return to oven uncovered for another 8-10 minutes.
• Let stand about 10 minutes before serving.

CREAMY PORK CHOP CASSEROLE

Steps:

• Place teriyaki sauce in a large resealable plastic bag; add pork chops. Seal bag and turn to coat; refrigerate for at least 1 hour., Preheat oven to 350°. In a large bowl, combine soup, peas and carrots, water, red pepper, rice, onion and pepper. Transfer to an 11x7-in. baking dish coated with cooking spray., Drain and discard marinade. Place pork chops over rice mixture. Cover and bake 40 minutes. Uncover; sprinkle with cheese. Bake 10-20 minutes longer or until a thermometer reads 145° and cheese is melted. Let stand 5 minutes before serving.

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.

CREAM CHEESE PORK CHOPS

Steps:

• In a large skillet, cook pork chops in oil over medium heat for 8-10 minutes on each side or until a thermometer reads 160°. Remove and keep warm., Add the cream cheese, broth, cheese, vinaigrette and lemon juice to the skillet; cook and stir until blended. Return chops to the pan; heat through.

CREAMY GARLIC PORK CHOPS

Steps:

• Take the pork chops out of the fridge 15-30 minutes prior to starting the recipe if possible. Season the pork generously with salt & pepper on both sides.
• In a deep skillet, add the olive oil and 1 tablespoon of the butter over medium-high heat. Let the pan heat up for a few minutes, and once it's hot, cook the pork chops for 3-5 minutes/side or until golden (3 minutes for thinner chops and 5 minutes for pork chops up to 1" thick). Once the pork chops are done searing, transfer them to a plate.
• Add the remaining butter and the garlic cloves to the skillet. Turn the heat down to medium (or medium-low if using cast iron). Cook it, stirring fairly often, for about 3 minutes or until the garlic has somewhat browned on the outside.
• Push the garlic to one side of the pan and sprinkle the flour in (avoiding the garlic). Let it cook for around 30 seconds, and give it a stir so it's incorporated with the butter (we're making a quick roux).
• Add in the chicken broth and lemon juice. Stir and let it cook for about a minute or until the sauce is noticeably thickened.
• Add in the cream and garlic powder. Stir or whisk it until the garlic powder has dissolved.
• Add the pork back in and cook for another 3-5 minutes or until the sauce has thickened up a bit (let the sauce bubble a bit but not furiously boil) and the pork chops are fully cooked through (145F minimum). Keep in mind the pork's temperature will continue to rise once you stop cooking it, so if it's close, I'd take it off the heat and let it rest for a few minutes before serving. Season the sauce with extra salt & pepper as needed and parsley if you wish.

CREAMY PORK CHOPS CASSEROLE

Steps:

• Trim fat from chops. In a shallow dish, combine flour, salt, and pepper.
• Coat chops with mixture.
• In a large skillet, cook chops in hot oil until browned on both sides (4-5 minutes per side). Remove from heat.
• In a bowl, stir together soup, sour cream, chicken broth and rosemary. Stir in half of the french fried onions.
• Pour into an ungreased 9x13 baking dish. Top with the browned chops.
• Bake, covered, at 350 degrees for 25 minutes. Uncover, sprinkle with remaining onions and bake for an additional 5 to 10 minutes, or until juices from chops run clear.
• Serve over hot cooked egg noodles.

CREAMY PORK AND APPLE CASSEROLE WITH CIDER

Steps:

• Preheat the oven to 170c/325f.
• Add the 2 tbsp of oil to a large casserole pan and heat over a medium-high heat.
• Add the chunks of pork and sprinkle over the 1/2 tsp each of salt and pepper. Brown the pork on both sides - this should take about 5-6 minutes altogether.
• Turn the heat down to medium and add in the diced onion and 12 button mushrooms that have been sliced in half. Cook for 5 minutes, stirring occasionally, until the onion softens.
• Add in the 2 cloves of minced garlic and cook for a further minute.
• Sprinkle over the 2 tbsps of flour and stir it all in to coat the meat, onion and mushrooms.
• Pour in the 240ml (1 cup) of cider and the 420ml (1 3/4 cups) of chicken stock. Add in the 1/2 tsp of dried sage.
• Turn up the heat and bring to the boil, scraping up any bits that might have stuck to the bottom of the pan.
• Place a lid on the dish and place in the oven for 90 minutes. Check a couple of times towards the end of cooking and add a splash of water or stock if it's starting to look a little dry.
• Remove the casserole from the oven and add in the sliced apples and the 80ml (1/3 cup) of cream.
• Stir together, place the lid back on the dish and place back in the oven for 25 minutes - until the apples are tender.
• Remove from the oven and serve. I like to top mine with a few fresh sage leaves and some very thinly sliced apple for a bit of crunch. I love to serve this dish with mashed potatoes, cabbage and roasted radishes.

CREAMY PORK CHOP CASSEROLE

Steps:

• Spray baking dish with non-stick cooking spray and arrange pork chops in a single layer in the bottom of the dish.
• Cover pork chops with slices of Swiss cheese.
• Mix cream of chicken soup with white wine. Pour mixture over cheese.
• Spread stuffing mix evenly over the top of the mixture. Pour melted butter over stuffing.
• Cover with foil and bake at 350°F for 30 minutes. Uncover and bake an additional 15 - 20 minutes until topping has browned.

EASY PORK CHOP BAKE WITH CREAMY SAUCE

Steps:

• Preheat the oven to 350 F.
• Heat the oil in a skillet or sauté pan over medium-high heat; add the pork chops and sear, turning to brown both sides.
• Season the chops with salt and pepper and drain off any excess fat.
• Transfer the seared pork chops to a baking dish if the skillet is not oven safe.
• In a bowl, combine the cream of chicken soup, sliced onion, ketchup, and Worcestershire sauce. Stir to blend thoroughly and then pour the sauce over the pork chops.
• Cover the skillet or baking dish tightly with foil and bake in the preheated oven for 45 to 60 minutes, or until chops are tender.
• Serve these pork chops with potatoes and steamed broccoli, spinach, or green beans.

PORK CHOPS & POTATOES CASSEROLE

Steps:

• Use butter to grease a 9"x13" casserole dish; set aside.
• Peel and slice potatoes (I keep slices in bowl of water until ready to use to prevent browning.)
• Preheat oven to 375 degrees F.
• In a medium mixing bowl, mix to combine contents of two cans of cream of mushroom soup and half of the cream (1/4 can.)
• Pat sliced potatoes with paper towel to remove excess moisture; place sliced potatoes in an even layer in prepared casserole dish.
• Scatter sliced onions over potatoes, then drizzle with remaining cream. Lightly sprinkle with salt and pepper.
• Lightly season each side of pork chops with house seasoning blend; place chops in a single layer on top of the potatoes and onions.
• Spread soup mixture evenly over all, then lightly sprinkle with a little smoked paprika.
• Cover with foil. Bake in preheated 375 degree F oven for one hour, then remove foil and bake for an additional 30 to 45 minutes (40 minutes in my oven.)
• *NOTE: You may use bone-in or boneless pork chops or pork steaks of average thickness. The number of chops depends on size. Be sure to trim any excess fat from the pork. FOR HOUSE SEASONING, combine: 1 tsp dried sage, crushed/ground 1/2 tsp finely minced/ground dried rosemary 1/2 tsp dried thyme, crushed/ground 4 Tbsp salt (sea, kosher, himalayan or a combo) 1 Tbsp ground black pepper 1 Tbsp garlic powder Store in a small, lidded jar or air-tight container. Shake before using.

CREAMY PORK AND MUSHROOM CASSEROLE

Steps:

• Fry the bacon, onions and garlic in the oil, in a pan until soft.
• Add the pork and fry till browned slightly.
• Add the mushrooms, wine, cream, stock salt and pepper. Mixing it all in gently.
• Cook slowly on a low heat, stirring occasionally. This takes about 30 minutes or so to be ready.
• Add flour to thicken if needed. Serve with mashed potatoes and green vegetables and carrots.

EASY PORK AND NOODLE BAKE

Steps:

• Gather the ingredients.
• Heat the oven to 375 F. Butter a 2 1/2- to 3-quart baking dish.
• In a large skillet or sauté pan over medium heat, brown the diced pork in the olive oil.
• Add the chopped onion and sliced celery and sauté for about 3 minutes longer.
• Add salt, thyme, pepper, condensed mushroom soup, and water. Cover, reduce the heat to low, and simmer the mixture for 1 hour.
• Meanwhile, just before the pork mixture is finished cooking, prepare the noodles. Cook the noodles in boiling salted water following the package directions.
• Drain in a colander and rinse briefly with hot water.
• Add the cooked noodles, peas, mushrooms, pimiento, and shredded cheese to the pork mixture.
• Transfer the mixture to a lightly buttered large shallow baking dish.
• Combine the soft breadcrumbs with the melted butter and sprinkle over the top of the noodle mixture.
• Put the casserole in the preheated oven and bake for 30 minutes.