Grandmas Pork Chop Casserole Recipes

GRANDMOTHER'S PORK CHOP DINNER

Steps:

• Place the bacon in a large, deep skillet with a lid, and cook over medium-high heat, turning occasionally, until cooked through but not crisp, about 6 minutes. Remove the bacon from the skillet and set aside to cool. Chop into small pieces.
• Sear the pork chops until browned on each side.
• Place the pork chops, bacon, onion, and potato slices into the skillet, and pour the water over the ingredients. Cover the skillet, bring to a boil over medium heat, reduce the heat, and simmer until the potatoes are tender, about 30 minutes. Sprinkle with salt and pepper, and serve.

SOUTHERN PORK CHOP CASSEROLE

Steps:

• Season pork chops with salt and pepper and sear in a pan until brown but NOT done.
• Grease a 9x13 dish; pour in rice to cover the bottom.
• Mix soups and water in a sauce pan over medium heat until well dissolved.
• Place pork chops on top of rice then pour soup mix over pork chops.
• Bake in a 350 degree oven covered for 45minutes to 1 hour.

GRANDMA NEELY'S FRIED PORK CHOP VEGETABLE SOUP

Steps:

• In a large pot over medium heat, melt butter and saute carrots, celery and onion until softened, about 6 minutes. Add the flour to the vegetables and blend well. Cook the flour until it achieves a slight blonde color. Next, stir in the tomato paste and allow to slightly cook, about 1 to 2 minutes. Pour in vegetable broth while stirring and bring soup to a boil. Reduce heat and add the can of diced tomatoes and the potatoes. Simmer until potatoes are cooked through, about 20 minutes.
• Meanwhile, preheat the peanut oil in an electric fryer or large pan fitted with deep-fry thermometer to 325 degrees F. In a large casserole dish, mix together flour, and season with salt and pepper. Dredge chops in flour mixture, patting excess off. Place chops, 2 at time, in fryer and cook until cooked through, about 6 minutes. Cool slightly and remove to a paper towel lined sheet tray.
• Add the cooked chops to soup and simmer another 30 minutes, or until the meat falls off the bone. During the last 10 minutes of cooking, add the corn, peas, and green beans. Ladle soup into individual bowls, top with a pork chop and sprinkle with parsley.

GRANDMA KNORBERG'S PORK CHOPS CASSEROLE

Steps:

• Place pork chops in 9x13 pan.
• Sprinkle with salt, pepper and sage.
• Mix all the remaining ingredients.
• Pour over the chops.
• Bake 1 hour at 350°F.

GRANDMA'S PORK CHOPS

Steps:

• 1. Rub both sides of the chops with the dry rub, coating them generously. Place them in a deep baking dish, overlapping if necessary. Stir the citrus juices, vinegar, and garlic together in a bowl until blended. Pour over the chops and massage into them.
• 2. Marinate the chops at room temperature for up to 1 hour or in the refrigerator for up to 1 day.
• 3. Pour enough oil into a large, heavy skillet to film the bottom. (If necessary, work in batches or use two skillets - if you have them and space on the stove to hold them.) Heat the oil over medium heat until rippling. Remove the chops from the marinade and discard the marinade. Add as many chops as will fit in the pan without touching. Cook until the chops are well browned on the underside, about 6 minutes. Turn the chops and cook until they are firm near the bone when you poke them with a finger, about 8 minutes. Keep warm while cooking the second batch, if necessary. Serve immediately.

GRANDMA'S BAKED PORK CHOPS

Steps:

• Cut onions into chunks and boil for 10 minutes.
• salt and pepper chops and place in large baking dish.
• cover chops with onions.
• combine all other ingredients and mix thoroughly.
• pour mixture over chops and onions.
• bake at 375 degrees for an hour.

PORK CHOP AND RICE CASSEROLE

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Heat vegetable oil in a large skillet over medium heat, and brown the pork chops on both sides, 5 to 8 minutes per side. Place the chops into a 9x13-inch baking dish. In a large saucepan, whisk together the cream of chicken soup, cream of celery soup,and milk until smooth. Stir in the rice, and add the butter; bring the mixture to a boil over medium heat, and stir until the butter has melted. Pour the rice mixture over the chops; cover the dish with foil.
• Bake in the preheated oven until tender, about 2 hours.

GRANDMA'S PORK CHOP CASSEROLE

Steps:

• Arrange pork chops in a lightly greased 13"x9" baking pan. Sprinkle with salt, pepper and sage; set aside. Mix together remaining ingredients; spoon over chops. Bake, uncovered, at 350 degrees for one hour. Tip: Did the gravy turn out bland? Add a dash of Worcestershire sauce or soy sauce for just the right touch of saltiness and color.