Moms Pork Chop Casserole Recipes

MOM'S PORK CHOP CASSEROLE

Steps:

• Pre-heat oven to 350 degrees Mix cornmeal, flour, salt, pepper and poultry seasoning in a bowl Beat egg and milk in small bowl. Dip chops in milk mixture, then in dry mixture. Place on rack. Brown chops in skillet in the hot olive oil. This is done to seal in the juices. Place browned chops in 2 quart casserole dish. Mix soup and water together; pour over the chops. *** Bake at 350 for 1 hour or until done. *** I personally always double the soup/water mixture to create lots of "gravy" to serve over the veggies and rice

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).

MOM'S PORK CHOP CASSEROLE

Steps:

• Season chops with salt and pepper.
• Brown well on both sides in skillet.
• Layer chops, potatoes and onions in dutch oven.
• Pour tomatoes over top.
• Cover and bake at 350 for 45 minutes or until potatoes are tender and chops fully cooked.

MOM'S PORK CASSEROLE

Steps:

• Combine all ingredients and pour into a prepared casserole. Bake, covered at 325^ for 1 1/4 hours.

MOM'S PORK CHOPS AND RICE CASSEROLE

Steps:

• Preheat oven to 400 degrees
• Pour rice in 9 X 13 pan or casserole dish
• Pour soup and broth over top of rice and mix
• Place pork chops on top of rice, and spoon some liquid and onions from the soup on top of chops
• Season pork chops with salt and pepper, or your favorite seasoning
• Cover dish with lid (like my mom always had for the casserole dish) or seal with aluminum foil
• Bake in oven until liquid is absorbed and rice is cooked (about an hour)
• Serve!

MOM'S CORNY PORK CHOPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Heat olive oil in a large skillet over medium heat, and stir in the garlic. Season chops with salt and black pepper. Pan fry until browned on both sides, about 5 minutes per side. Place the chops into the prepared baking dish, and scatter the onions over the chops.
• Pour water into the skillet, and bring to a boil over medium heat. Scrape up and dissolve all the juices and browned flavor bits from the skillet into the water. Pour the mixture over the pork chops. Spread creamed corn evenly over the pork chops.
• Bake the pork chops in the preheated oven until the pork is tender and no longer pink in the middle, about 45 minutes. An instant-read meat thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C).

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.

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.