Pork Chops Cabbage Potato Casserole Recipe 425 Recipes

PORK CHOPS AND CABBAGE CASSEROLE

Steps:

• Brown the pork chops in the olive oil on top of the stove.
• In a large casserole dish layer cabbage, green pepper and onion. Place browned chops on top. Mix together the onion soup, diced tomatoes, chicken broth, salt, pepper, garlic powder and oregano. Pour over the top.
• Bake in preheated 400 degree covered for 55 to 60 minutes or until cabbage is cooked to the consistency you like it. Remove from oven and sprinkle on cheese. Return to oven uncovered until cheese melts.

PORK CHOPS, CABBAGE, POTATO CASSEROLE RECIPE - (4.2/5)

Steps:

• Brown pork chops, onions, and seasonings in oil. Take chops out of pan and set aside. Add celery soup and milk to the same pan with the onions and simmer until heated through. Put one half of the sliced potatoes in a sprayed casserole pan. Place one half of the cabbage over potatoes. Pour one half of soup mixture over that. Repeat. Place browned pork chops on top. Cover and bake at 350°F for 1 hour or until potatoes are tender. Remove cover last 20 minutes.

PORK CHOP AND CABBAGE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.
• Place a layer of shredded cabbage into baking dish and then a layer of sliced potatoes. Repeat cabbage and potatoes and salt.
• Simmer the soup, water and diced onion. Pour over cabbage and potatoes.
• In a skillet, brown each pork chop in a small amount of oil and place on top of mixture. Bake for 1 1/2 hours uncovered or until chops are tender.

PORK CHOP AND POTATO CASSEROLE

Steps:

• Sprinkle pork chops with Italian seasoning and pepper. Arrange in the center of a 13-in. x 9-in. baking dish that has been coated with cooking spray. Combine the potatoes, onion and flour; place around chops. Dot with margarine; sprinkle with green pepper., Cover and bake at 325° for 55 minutes. Uncover and bake 10-15 minutes longer or until potatoes are tender and meat juices run clear.

PORK CHOP CASSEROLE WITH CABBAGE

Steps:

• Brown and season pork chops.
• While chops cooking spread a layer of diced potatoes in a 9x13 inch pan (I prefer glass) Next a layer of onion then chopped cabbage.
• Over this spread 2 cans of cream of celery soup and add a little milk for creaminess.
• Top with seasoned and browned chops.
• Bake until all seems done.

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.

SIMPLE PORK AND CABBAGE SKILLET

Steps:

• Heat the oil in a large skillet over medium-high heat. Cook the pork chops in the hot oil until well-browned on each side, about 10 minutes per side.
• Add the cabbage, onion, apple, 2 cups of water, garlic, Worcestershire sauce, salt, and pepper to the skillet; bring to a boil, reduce heat to medium-low, and place a cover on the skillet. Cook at a simmer until the pork chops are completely tender, 45 minutes to 1 hour.
• Remove the pork and vegetable mixture from the skillet, leaving as much of the liquid in the skillet as possible. Whisk the water and flour together in a small bowl. Raise the heat under the skillet to medium-high. Pour the flour mixture into the remaining liquid in the skillet. Cook, stirring constantly, until the gravy thickens and begins to boil. Reduce heat to low and continue to simmer an additional 5 minutes. Pour the gravy over the pork and vegetable mixture.