Creamy Potato Pork Chop Bake Food

CREAMY POTATO PORK CHOP BAKE

Steps:

• Heat oil in a large skillet over medium high heat. Add pork chops and saute until browned. Remove from skillet and drain on paper toweling.
• Meanwhile, preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl mix together soup, milk, sour cream and salt and pepper to taste. Stir in potatoes, 1/2 cup cheese and 1/2 cup onions. Mix together and spread mixture in the bottom of a 9x13 inch baking dish. Arrange pork chops over potato mixture.
• Cover dish and bake in the preheated oven for about 40 minutes, or until internal temperature of pork has reached 145 degrees F (63 degrees C). Remove cover; top with remaining cheese and onions and bake uncovered for 5 more minutes.

SMOTHERED PORK CHOPS AND POTATOES RECIPE

Steps:

• Preheat oven to 375F degrees.
• Heat a large skillet over medium-high heat, season the chops with salt and pepper. Brown both sides of the pork chops. Remove and set aside. Add onions to the skillet and saute about 3 to 5 minutes.
• Whisk together the soup, milk, cream, dried parsley, salt, and pepper.
• Prepare a 9x13 casserole dish with cooking spray. Spread half of the onions on the bottom, layer 1/2 of the potatoes over the onions, salt, and pepper to taste, sprinkle 1/2 of the cheese over the potatoes.
• Place chops on top and spoon about 2 tablespoons of sauce over each chop. Place remaining onions and potatoes over the pork chops.
• Pour remaining sauce evenly over the potatoes making sure some of the mixture seeps down through the cracks.
• Cover with foil and bake for 1 hour.
• Remove foil, sprinkle remaining cheese and bake another 30 minutes.
• Allow to rest for 10 to 15 minutes and serve.

PORK CHOP POTATO BAKE

Steps:

• In a large skillet coated with cooking spray, brown chops on each side. Place chops in an ungreased 13-in. x 9-in. baking pan. Combine the next six ingredients; mix well. Pour over pork. Cover and bake at 350° for 1 hour. Add potatoes, peas and pimientos. Cover and bake 15 minutes longer or until pork is tender and vegetables are heated through.

SOUR CREAM PORK CHOP BAKE

Steps:

• Heat oil in large skillet; add pork chops and brown on both sides. Season chops with salt and pepper; remove from skillet and set aside. In a bowl, mix together soup, milk, sour cream, celery and paprika.
• Arrange potatoes in a lightly greased 13"x9" baking pan. Spoon soup mixture over potatoes. Arrange chops over soup, pressing down to partially cover chops. Sprinkle with parsley. Cover and bake at 375 degrees for 1 1/4 hours or until chops are very tender. Makes 4 to 6 servings.

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.

CREAMY PORK CHOP DINNER

Steps:

• Place the potatoes and carrots in a 1-qt. baking dish coated with cooking spray. In a large skillet coated with cooking spray, brown pork chops on both sides. Place over vegetables., In a small bowl, combine the soup mix, cornstarch and soup until blended. Pour over pork chops. Cover and bake at 350° for 1 hour or until meat and potatoes are tender.

CREAMY POTATOES AND PORK CHOPS

Steps:

• Heat oven to 350°F. Sprinkle pork chops with seasoned salt. Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add pork chops; brown well on both sides.
• In 13x9-inch (3-quart) glass baking dish, combine soup, milk and Worcestershire sauce; mix until smooth. Add potatoes and peas; stir until coated. Place browned pork chops over potato mixture. Cover with foil.
• Bake at 350°F. for 30 minutes. Uncover; bake an additional 20 to 25 minutes or until potatoes and pork chops are tender.

CREAMY CROCK POT PORK CHOPS POTATOES & ONIONS

Steps:

• Add the onion to a large crock pot. Spread into an even layer. Top with a layer of potatoes. Top with a layer of pork chops.
• In a medium bowl, add the soup, ranch mix, and pepper. Whisk until well combined. Spoon out the sauce and spread it over the pork chops.
• Cover the crock pot. Cook on low for 8 hours (RECOMMENDED) or high for 4 hours.

PORK CHOPS WITH POTATOES

Steps:

• Heat the oven to 325 degrees F/160 degrees C.
• Cut slivers in the pork chops and slide in slices of garlic. Heat the pork fat or butter in a pan on high heat. Sprinkle the chops with salt and pepper and brown them, about 3 minutes per side.
• Arrange half the potatoes and onions in a casserole. Sprinkle with salt and pepper and lay the chops on top. Scatter over the bacon and juniper berries. Cover with the remaining potatoes and onions. Sprinkle with salt and pepper again. Pour over the wine. Cut a piece of parchment to fit over the potatoes and pork chops and lay it in on top. Bake the dish for about 1 hour 30 minutes, pouring in the stock halfway through baking. Sprinkle with parsley to serve.

EASY CREAMY POTATO PORK CHOP CASSEROLE

Steps:

• Preheat your oven to 350 degrees.
• Prepare a 13x9 inch pan with cooking spray. Set aside.
• Sprinkle pork chops with seasoned salt.
• In a large skillet, over medium heat, heat oil until it shimmers or when a drop of water flicked in it dances.
• Brown pork chops on both sides in the oil, 4-5 minutes per side.
• In a large bowl, combine the soup, milk, onions, garlic, sour cream, salt and pepper.
• Add frozen hash browns, 1 cup cheese and roughly half of the crispy fried onions to the soup mixture. Stir until incorporated.
• Dump and press into your prepared pan.
• Place pork chops on top and arrange them so they are not touching, if possible.
• Cover with foil and bake for 1 hour.
• Uncover and sprinkle with the remaining crispy fried onions and then the remaining shredded cheese.
• Bake, uncovered, 10 minutes longer or until meat juices run clear.
• Broil for a few minutes to brown cheese, if desired or required! Enjoy!

MOM'S OVEN PORK CHOPS AND POTATOES

Steps:

• Preheat oven to 350 degrees F. Spray a baking dish with nonstick cooking spray.
• Season both sides of pork chops liberally with salt and pepper.
• Heat vegetable oil in large skillet over medium high heat.
• Brown both sides of pork chops. Move to prepared dish.
• Slice scrubbed potatoes and arrange over pork chops in baking dish.
• Season with 1/8 teaspoon pepper and 1/2 teaspoon salt.
• Spread mushroom soup over potatoes.
• Cover tightly with foil. Bake for 1 hour. Remove foil and continue to bake for 20 more minutes or until potatoes are fork tender.
• If desired, broil for 3-5 minutes. Let casserole sit for 10 minutes before serving.

BAKED CREAM OF MUSHROOM PORK CHOPS

Steps:

• Preheat your oven to 350 °F.
• Season the pork chops with salt and pepper on each side.
• Melt the butter in a large oven safe skillet over medium heat. Add in the butter and then the onions. Fry the onions until they are tender and translucent. Add in the garlic and fry for 1 minute.
• Push the onions to the side and saute the pork chops in the butter for 3-4 minutes per side, until they are browned nicely.
• In a glass measuring cup, combine the milk and soup until smooth. pour the soup mixture over the chops.
• Bake at 350 degrees F (175 degrees C) for 20-25 minutes, until the pork reaches at least 145 °F in the middle. Remove and serve.

PORK CHOP AND POTATO BAKE

Steps:

• Brown pork chops in skillet lightly greased with vegetable oil.
• Sprinkle with 1 1/2 Tbs seasoned salt and set aside.
• Combine soup, milk, sour cream, pepper, remaining seasoned salt, and hot sauce.
• Stir in potatoes, 1/2 cup cheese and 1/2 cup Durkees onions.
• Spoon mixture into a 9x13 baking dish, arrange pork chops on top.
• Bake covered for 40 minutes at 350 degrees, then uncover, top with remaining cheese and Durkees onions, then cook uncovered for approximately 5 minutes longer.

BAKED PORK CHOPS AND CREAMY POTATOES

Steps:

• Preheat oven to 350°F.
• Peel and chop up potatoes and place in a large bowl.
• Dice the green pepper and add it to the potatoes.
• Shred your cheese, then add that along with the sour cream, mayonnaise, garlic and chicken broth to the potatoes.
• Stir everything until well combined then pour into a casserole dish.
• Place the pork chops on top of the potatoes and season to taste with salt and pepper.
• Cover with foil and bake for 45 minutes, until an inserted meat thermometer reads 145°F.
• If you like a bit of browning (sear) on your meat, remove the foil and turn on the broiler for 2 minutes to brown the pork - but watch it closely!

PORK CHOP POTATO CASSEROLE - PORK CHOP POTATO BAKE WITH HASH BROWNS

Steps:

• Heat oil in skillet over medium heat; brown pork chops that have been sprinkled with seasoned salt.
• In a large mixing bowl, combine mushroom soup, milk, sour cream, black pepper and seasoned salt.
• Stir in hash browns and 1/2 cup shredded cheese.
• Spread hash brown mixture into a greased 9x13-inch pan.
• Arrange pork chops on top; cover with foil.
• Bake in a 350 degree F oven for 40 minutes.
• Remove foil and top with remaining cheese; bake uncovered for 5 minutes longer.

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.

PORK CHOP AND POTATO BAKE

Steps:

• Brown chops in greased skillet.
• Sprinkle with seasoned salt and set aside.
• Combine soup, milk, sour cream, pepper and seasoned salt.
• Stir in potatoes, 1/2 C cheese and 1/2 of the onion.
• Spoon mixture in a 9 x 13 baking dish.
• Arrange pork chops over potatoes.
• Bake, covered at 350 for 40 minutes.
• Top with remaining cheese and onions; bake, uncovered for 5 more minutes.

PORK CHOP & POTATO BAKE

Steps:

• Preheat oven to 350 degrees, spray a 9x13 baking dish with cooking spray. Sear pork chops in a small amount of oil, in a skillet, over medium-high heat. (sprinkle with seasoning salt) Whisk together soup, sour cream, milk and salt and pepper. Fold in hash browns, and spread into the bottom of the pan. Place seared pork chops on top. Cover and bake for 45 minutes. Remove cover, sprinkle with cheese and French onions, bake another 10 minutes longer.

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.

BAKED CREAM OF MUSHROOM PORK CHOPS

Steps:

• Heat the oil in a large frying pan over medium heat. Add the onions, garlic, and mushrooms and cook until they're tender.
• Add the salt, pepper, and flour and stir until the vegetables are coated. Cook for two more minutes.
• Slowly pour in the chicken broth broth and milk, whisking constantly to incorporate. Cook for about 10 minutes or until the liquid is thick and bubbly.
• While the soup is thickening and cooling start preparing the pork chops.
• Preheat oven to 375 degrees F.
• Sprinkle the pork chops with the garlic, salt, and pepper.
• Heat oil in a cast iron pan and then brown the pork chops on both sides to get a nice sear, about 3-4 minutes per side.
• Place the seared pork chops into an oven safe dish or keep in the cast iron pan and cover with the cream of mushroom soup.
• Bake 25-30 minutes, or until the internal temperature of the pork chops has reached 145 degrees F.
• Serve over pasta, rice, mashed potatoes, or as desired.