Creamy Pork Chops Mushroom And Potato Casserole Recipes

PORK CHOP POTATO CASSEROLE

Steps:

• 1. Peel potatoes.
• 2. Cut into round slices.
• 3. Layer bottom of a large casserole dish with potatoes. Sprinkle with salt and pepper.
• 4. Coat pork chops with flour.
• 5. Heat oil in large skillet and brown pork chops on each side.
• 6. Arrange pork chops on top of potatoes.
• 7. Heat soup with water.
• 8. Pour over pork chops and potatoes.
• 9. Cover with foil and bake at 350 degrees for 1 1/2 hours.

PORK CHOP AND POTATO CASSEROLE

Steps:

• 1. Preheat the oven to 375 F.
• 2. Season the pork chops with garlic salt and black pepper.
• 3. In a large skillet, heat the oil until hot and brown the pork chops lightly on both sides. Set aside.
• 4. In a large bowl, combine the soup, sour cream, milk, salt, and pepper.
• 5. Add the sliced potatoes and onions. Stir well to coat.
• 6. Spread the contents of the bowl into a 9x13 inch baking dish which has been sprayed with non-stick cooking spray.
• 7. Place the pork chops on top of the potato mixture. Cover with foil and cook for @ 40 minutes. Remove the foil and continue cooking for 10-15 more minutes until the pork chops and potatoes are done.

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.

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.