Pork Chop Casserole Ii Recipes

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PORK CHOP CASSEROLE



Pork Chop Casserole image

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

3/4 cup flour
1 teaspoon salt
1/2 teaspoon pepper
6 pork chops (3/4 to 1-inch thick)
2 tablespoons vegetable oil
1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
2/3 cup chicken broth or 2/3 cup dry white wine
1 cup sour cream, divided (8 oz)
1 (2 7/8 ounce) can French-fried onions, divided

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 CHOP CASSEROLE II



Pork Chop Casserole II image

This is a simple and filling dish that's easy to prepare. Let the oven do all the work for you. I like to use spirals for the pasta.

Provided by Crystal Hatfield

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 1h20m

Yield 4

Number Of Ingredients 10

1 ½ cups uncooked rotini pasta
5 (1 1/2 inch thick) boneless pork chops, cut into bite size pieces
1 ½ cups crispy rice cereal
1 teaspoon seasoned salt
1 teaspoon garlic powder
1 teaspoon onion powder
2 (10.75 ounce) cans condensed cream of mushroom soup
2 (15 ounce) cans green beans
½ cup mayonnaise
2 cups shredded Cheddar cheese, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Bring a medium pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Fill a large saucepan halfway with water and bring to a boil over high heat. Add the pork and boil for 7 to 10 minutes. While this is cooking, place the rice cereal squares, seasoned salt, garlic powder and onion powder in a resealable plastic bag and crush the cereal to crumbs; set aside.
  • Place the pork, mushroom soup, green beans, mayonnaise, pasta and 1 cup of the cheese into a 9x13 inch baking dish. Mix this well, then cover with the remaining cheese. Top off with the crushed cereal mixture, covering everything completely.
  • Bake, uncovered, at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until heated throughout.

Nutrition Facts : Calories 935.1 calories, Carbohydrate 51.5 g, Cholesterol 160.8 mg, Fat 58.2 g, Fiber 4.2 g, Protein 51.1 g, SaturatedFat 20.9 g, Sodium 2274.1 mg, Sugar 5.9 g

PORK CHOP AND POTATO CASSEROLE



Pork Chop and Potato Casserole image

"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

4 boneless pork loin chops (3/4 inch thick)
1/4 teaspoon Italian seasoning
1/4 teaspoon pepper
2 large potatoes, peeled and sliced 1/4 inch thick
1 medium onion, chopped
1 tablespoon all-purpose flour
3 tablespoons reduced-fat margarine
1 tablespoon chopped green pepper

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



cassaroled pork chops image

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.

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