This tasty pork chop casserole is ideal at the finish of a busy day—it is easy to put together although hearty and satisfying. The pork chops are rapidly browned in a hot pan and then baked in the oven with potatoes and onions and a straightforward sauce of condensed soup and milk. Prior to serving, the casserole is topped with shredded cheese and heated until bubbly. Serve alongside roasted broccoli or Brussels sprouts or a refreshing winter salad.
- Vegetable oil
- four pork chops or cutlets
- 4 cups sliced potatoes (1/4 inch thick)
- 1/2 cup chopped onion
- 1 (ten three/four-ounce) can condensed cream of celery soup
- 1 cup milk
- 1/two teaspoon salt
- 1/two teaspoon freshly ground black pepper, or to taste
- one cup shredded cheddar cheese or American cheese
Actions to Make It
Collect the components.
Heat the oven to 375 F (190 C). Grease a two-quart baking dish or spray with nonstick cooking spray.
Heat a large skillet in excess of medium heat. Include the oil to the scorching pan, and then add the pork chops or cutlets. Cook the pork right up until browned on the two sides, about eight to 10 minutes complete.
Put the potatoes and chopped onions in the ready baking dish and toss to mix.
In a bowl, mix the condensed soup and milk with the salt and pepper. Pour over the potatoes and onions.
Arrange the pork chops in excess of the sauced potatoes and onions.
Bake uncovered in the preheated oven for about fifty five to 65 minutes, or until finally potatoes are tender.
Sprinkle cheese over the pork and potatoes and return the pan to the oven for about 5 minutes, or right up until the cheese has melted.
Serve and enjoy!
Ideas and Variations
Practically any type of potato will perform in this recipe, but Yukon gold will provide the creamiest texture. You can also use fingerlings or little one potatoes of any shade. When browning the pork chops, it is important to allow them cook untouched until finally they have formed a nice crust if you move them around too considerably, or flip as well early, they won’t sear correctly. Cook for 3 to 5 minutes—without moving them—and then flip to brown the other side.
You can use cream of mushroom soup alternatively of the cream of celery if you choose. Also, this is the perfect recipe for adding far more veggies, this kind of as carrots and celery, to make into a full meal.
Other Pork Chop Casseroles
Pork chops are always a family favourite and when integrated into a casserole will have every person asking for more. Perfect when there are vacation leftovers, a pork chop and dressing casserole with cranberries combines stuffing, pork chops, and cranberry sauce to make a filling and festive meal. For some thing rich and decadent, deal with your visitors to a creamy pork chop and hash brown casserole, which combines the chops with hash browns, cream of celery soup, sour cream, and cheddar cheese and tops the entire factor with french fried onions. Pork chop and rice casserole is baked in a gravy, offering delightful taste to the greens and rice. For anything a bit lighter, try out a pork chop casserole with rice, tomatoes, and peppers the chops are layered with rice, veggies, herbs, and broth and baked until finally tender.