PORK CHOP CASSEROLE
My mom always made this in the fall months when the weather turned colder. My family loves it. Very easy Sunday dinner.
Provided by lisascooking
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 1h20m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Put pork chops into a roasting pan. Arrange potatoes, onions, and carrots around the chops. Sprinkle onion soup mix over the chops and vegetables; season with salt and black pepper. Pour beef broth over the entire mixture.
- Place a cover on the roasting pan and bake in the preheated oven until the pork chops are no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Nutrition Facts : Calories 333.4 calories, Carbohydrate 38.1 g, Cholesterol 59.1 mg, Fat 7.5 g, Fiber 5.7 g, Protein 28.4 g, SaturatedFat 2.7 g, Sodium 730.6 mg, Sugar 7 g
SMOTHERED PORK CHOP CASSEROLE
When the days get colder, this easy casserole is the kind of cozy dinner that'll warm you right up any night of the week. It starts with a creamy mashed potato base that gets topped with tender, seasoned pork chops and finished with a hearty helping of savory caramelized onions and mushrooms.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 4
Number Of Ingredients 14
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.
Nutrition Facts : Calories 680, Carbohydrate 37 g, Cholesterol 170 mg, Fat 4 1/2, Fiber 3 g, Protein 43 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 1520 mg, Sugar 7 g, TransFat 1 g
PORK CHOP CASSEROLE
I cut this out of a cooking magazine, probably Taste Of Home and changed it to suit or our tastes. It sounds like a very flavorful way to have pork chops and to keep them moist. I haven't made them yet but plan to make them and serve them over mashed potatoes, yummy!!!!! Note: This recipe also works great in a crock pot. My friend and I have decided that it is easier to just mix all the sour cream with the soup and broth in the beginning.
Provided by diner524
Categories Pork
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
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.
PORK AND NOODLE CASSEROLE II
Ground pork, elbow macaroni, diced tomatoes, onions, cheese, and slightly spicy seasonings. I thought it would taste good with corn chips.
Provided by Nourishing My Life
Categories Pork
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil on medium high heat in a large skillet, add onions and saute for a few minutes. Lower heat to medium and add the pork and heat through.
- Meanwhile, bring water to boil in a medium sauce pan. Add the macaroni and cook according to package directions. Drain.
- When pork is cooked through add tomatoes and lower heat. Add spices and salt and pepper to taste. (Spice measurements are approximate--use however much you like.).
- While macaroni is still hot, add to the meat mixture. Add the cheese and stir. Serve.
Nutrition Facts : Calories 558.2, Fat 30.4, SaturatedFat 12.6, Cholesterol 100.8, Sodium 377.2, Carbohydrate 37.6, Fiber 2.7, Sugar 4.5, Protein 32.6
PORK CHOP CASSEROLE
Smothered Pork Chop Casserole is a true midwestern comfort dish with layers of vegetables and meaty pork chops smothered in a creamy sauce and cheese. The pork chops in this delicious casserole are left whole so that you get an entire portion dripping in goodness in one scoop.
Provided by Carrie Tyler
Categories Main Course
Time 1h
Number Of Ingredients 14
Steps:
- Peel and slice Carrots into quarter size disks. If the carrot diameter is larger, just cut slices in half.
- Dice Onion. Mince Garlic.
- Rince, pat dry, then roughly chop the Kale. You will need roughly 9-10 cups to cook down to enough for 4 servings. It will look like a TON, but trust me, it will cook down.
- Preheat oven to 350 F degrees.
- Preheat a medium-large skillet (large enough to fit 4 pork chops) on high. Add 2 tsp Extra Virgin Olive Oil to the skillet to coat. Then add the Kale in batches until it is all cooked down. Turn the kale so that it all gets access to heat and starts to cook down. Add a couple tablespoons of water to help it wilt if needed with each additional batch of kale, but just make sure that the liquid cooks off.
- Once all kale is cooked, transfer it from the skillet to a 9x9 casserole dish.
- Season the pork chops with salt and pepper on both sides liberally. Make the sure the skillet is back on high heat and add another 2 tsp of Extra Virgin Olive Oil to the skillet to coat and then add the pork chops to sear. Leave cooking without moving for 4-5 minutes. When they easily lift, flip the chops over to sear the other side for another 4 minutes.
- Transfer the pork chops to the casserole dish laying them directly on top of the Kale in a single layer.
- To the same pan with the pork chop drippings, add the onion, the minced garlic, and the carrots. Stir and cook for 5-8 minutes until the carrots are starting to soften and the onions are getting translucent.
- While the veggies are cooking, make the cornstarch slurry by adding 2 tbls of cornstarch to 1/4 cup cold milk in a small mixing bowl. Stir to dissolve.
- Add 2 cups of chicken broth to the carrots, onions, and garlic while keeping the heat on high. Stir to combine.
- Add the cornstarch slurry to the broth and veggies and whisk it in as it comes up to a simmer and begins to thicken.
- Once thickened, pour the sauce and veggies over the pork chops in the casserole dish. Spread the carrots and sauce around evenly.
- Final step! Sprink the top of all this goodness with CHEESE! I prefer the finely shredded Gruyere as I think it is just delicious with Pork in this dish and it melts so nicely.
- NOW, at this point, you can store the uncooked casserole in the fridge and cook when you are ready to eat it. If you do this, you need to Bake it in a 350 degree F oven for about 5-10 minutes longer (total 35-40min) covered or until the pork reaches 165 internal temp. Remove the cover for the last 10 minutes so that the cheese can brown on top.If you Bake the casserole immediately, then bake it in a 350 degree oven covered for 30 minutes. Remove the cover for the last 10 minutes so that the cheese can brown on top. You can even turn the broiler on for 2-3 minutes at the very end to really brown the top.
- Serve over rice, quinoa, or potatoes and enjoy!
PORK CHOP AND POTATO CASSEROLE
"My family raves about this casserole with its tender chops and nicely seasoned potatoes," reports Linda Wynn of Iowa Park, Texas. "I can just pop it in the oven and let it bake."
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Sprinkle pork chops with Italian seasoning and pepper. Arrange in the center of a 13-in. x 9-in. baking dish that has been coated with cooking spray. Combine the potatoes, onion and flour; place around chops. Dot with margarine; sprinkle with green pepper., Cover and bake at 325° for 55 minutes. Uncover and bake 10-15 minutes longer or until potatoes are tender and meat juices run clear.
Nutrition Facts : Calories 278 calories, Fat 13g fat (0 saturated fat), Cholesterol 63mg cholesterol, Sodium 137mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges
CASSAROLED PORK CHOPS
a rich warm winter dish pork chops with onion and carrots served with roast potatoes broccoli and carrots sticks.
Provided by roberthollie
Time 6h
Yield Serves 6
Number Of Ingredients 0
Steps:
- pre heat the oven to 100 degrees / gas mark 2
- peel and halve the onions, cut carrots in halve, make up the vegetable stock in a jug
- place the chops on a chopping board trim the the fat set aside for later, place the chops in a casserole dish laying the onions in the gaps as you do so,
- place the carrots the rest of the onions, chillies, tomato puree, thyme and all the stock in the casserole dish season with salt and pepper
- pop the lid on place in the middle of the oven for 5 hours.
- after 5 hours remove from the oven straine but retain all the fluid, remove all the bones and discard, put the carrots and onions back in the fluid in a large saucepan place the meat back in add 2 - table spoons of gravy granules bring to the boil then simmer for 1 hour stirring occasionaly to prevent sticking.
- place an oven dish with a little oil in to a pre heated oven at 180 degree gas mark 6, mean while peel and halve 4 potatoes and part boil, drain and leave to rest, once the oil is hot pour the potatoes into the hot oil cook for 1 hour shaking 3o mins into cooking, steam the broccoli and carrots until tender. then serve and enjoy.
PORK CHOP AND HASH BROWN CASSEROLE
Steps:
- Gather the ingredients.
- Heat the oven to 350 F.
- Grease a 9-by-13-by-2-inch baking pan or 2 1/2 to 3-quart baking dish.
- Heat the oil in a large skillet over medium heat. Add the pork chops and sprinkle lightly with seasoned salt. Sear the chops, turning to brown both sides.
- In a bowl, combine the soup, milk, sour cream, and pepper. Stir in the hash brown potatoes, half of the cheese, half of the French fried onion rings, the garlic powder, and butter.
- Spoon the hash brown mixture into the prepared baking dish.
- Arrange the pork chops over the potato mixture.
- Cover the pan tightly with foil and bake in the preheated oven for 40 minutes.
- Remove the foil and top with the remaining shredded cheese and fried onions. Bake, uncovered, for 5 minutes longer.
Nutrition Facts : Calories 717 kcal, Carbohydrate 49 g, Cholesterol 80 mg, Fiber 4 g, Protein 17 g, SaturatedFat 16 g, Sodium 1312 mg, Sugar 4 g, Fat 52 g, ServingSize 6 servings, UnsaturatedFat 0 g
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