Pork Chop Casserole Recipe 465

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.

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).

KENT'S PORK CHOP CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
• Heat vegetable oil in a large skillet over medium-high heat. Sear pork chops until browned on each side, about 3 minutes per side.
• Pour rice into prepared baking dish. Layer half the tomato slices, bell pepper strips, and onion slices onto rice. Top with 2 pork chops. Add remaining tomatoes, peppers, and onions in layers; top with remaining 2 chops. Sprinkle with marjoram, thyme, salt, and black pepper to taste. Pour consomme into the baking dish; cover.
• Bake in preheated oven until rice and vegetables are tender and pork is cooked through, about 1 hour and 45 minutes.

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.

SOUTHERN PORK CHOP AND RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees F. Butter a a 9 x 13 inch baking dish; set aside.
• Heat 1 tablespoon of butter in a cast iron or other heavy skillet on medium high. Add rice and cook, stirring often, until lightly toasted. Transfer rice to baking dish.
• Mix together the seasonings and sprinkle both sides of the chops. Heat 1 tablespoon cooking oil in same skillet over high and brown chops, in batches, to quickly sear, about 1 minute per side, adding additional oil as needed; remove and set aside.
• Whisk together the beef broth, Worcestershire and herbs. Pour half of the broth over the rice and stir together.
• Transfer chops on top of the rice along with any accumulated pan juices.
• Reduce heat on skillet to medium and add remaining tablespoon butter, onion and bell pepper to the skillet, cook and stir until slightly softened; pour over the chops.
• Deglaze pan with a splash of the remaining broth mix and transfer with remaining broth over the chops.
• Cover baking pan tightly with a double layer of aluminum foil and bake at 350 degrees F, until chops are cooked through, most all of the liquid has been absorbed and rice has swelled up to surround chops, about 45 minutes for 1/2-inch chops and an hour or more for 3/4-inch. Internal temperature should be 145 degrees F on an instant read thermometer, when inserted into the side of thickest chop. Do not overcook!
• Serve with quick fix green beans or a nice mixed garden salad and some sweet tea.

PORK CHOP CASSEROLE

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 CASSEROLE

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).

CASSAROLED PORK CHOPS

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.