Pork Chop Supper Casserole Recipes

EASY PORK CHOP CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, combine the mushroom soup, onion soup mix, water and mushrooms.
• In a large skillet over medium-high heat, brown the pork chops on each side. Transfer chops to a 9x9 inch baking dish, and cover with the mushroom soup mixture.
• Bake in the preheated oven for 1 1/2 hours, or until internal pork temperature reaches 145 degrees F (63 degrees C).

PORK CHOP SUPPER

Steps:

• Place flour in a large resealable plastic bag. Add chops, a few at a time, and shake to coat. In a large skillet; brown the chops in oil on both sides. Sprinkle with thyme, salt and pepper. , Peel potatoes and cut into 3/4-in. cubes. Add the potatoes, carrots and onion to the skillet. Pour broth over all; bring to a boil. Reduce heat; cover and simmer for 40-45 minutes or until a thermometer reads 145°.

ONE-SKILLET PORK CHOP SUPPER

Steps:

• In a large cast-iron or other heavy skillet, heat butter over medium heat. Brown pork chops on both sides; remove from pan, reserving drippings., In same pan, saute vegetables in drippings until lightly browned. Whisk together soup and water; stir into vegetables. Bring to a boil. Reduce heat; simmer, covered, just until vegetables are tender, 15-20 minutes. , Add chops; cook, covered, until a thermometer inserted in pork reads 145°, 8-10 minutes. Remove from heat; let stand 5 minutes. If desired, sprinkle with pepper and parsley.

PORK CHOP DINNER CASSEROLE

Steps:

• Cook sliced potatoes in boiling salted water for 5 minutes- Drain and set aside.
• Spread the thawed beans in the bottom of a greased 13x9 inch baking pan.
• Combine soups, salt and pepper and spread HALF of this mixture over the means.
• Arrange the cooked potatoes over this, and top with the rest of the soup mixture.
• Brown the pork chops on both sides in oil; then arrange them on top of the potatoes.
• Sprinkle meat with salt and pepper.
• Cover the pan with foil and bake 45 minutes at 350 degrees.
• Take dish from oven, remove the foil, sprinkle onions over the top, and return the pan, uncovered, to bake another 5 minutes.

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).

ZUCCHINI PORK CHOP SUPPER

Steps:

• In a large bowl, combine two-thirds of the stuffing mix with butter; place half in a greased 13x9-in. baking dish. In another large bowl, combine the zucchini, carrots, soup, milk, sour cream, parsley and pepper; spoon over stuffing. Sprinkle remaining buttered stuffing on top. , Crush remaining stuffing mix; place in a shallow bowl. Place water or milk in another shallow bowl. Dip pork chops in water or milk, then roll in stuffing crumbs. , Place pork on top of stuffing mixture. Bake, uncovered, at 350° for 1 hour or until pork chops are tender.

PORK CHOP SUPPER

Steps:

• In a skillet over medium heat, melt butter. Brown chops for 3 minutes on each side.
• Add the potatoes, carrots and onion. Combine soup and water; pour over the top.
• Cover and simmer for 15 to 20 minutes or until the vegetables are tender.

PORK CHOP CASSEROLE

Steps:

• Trim all visible fat from the pork chops.
• Chop onions and garlic.
• Mix onions, garlic, applesauce, and condensed soup together.
• Pour mixture over chops.
• Bake covered at 325F for 1 hour, or until pork chops are tender.
• Serve with salad.