HOW TO MAKE PORK CHOP CASSEROLE RECIPES

PORK CHOP CASSEROLE RECIPE - MRFOOD.COM

Pork Chop Casserole Recipe - MrFood.com image

Made with mushroom soup and rice, this tasty porkchop casserole recipe is easy to make and perfect for a Sunday dinner.

Provided by MRFOOD.COM

Categories Casseroles

Cook Time 1 hours 10 minutes

Number Of Ingredients 7

Ingredients

1/4 cup all-purpose flour
4 thick pork chops, rinsed and left damp
3 tablespoon vegetable oil
1 3/4 cup beef broth
1 (10-3/4-ounce) can condensed golden mushroom soup
1 (6-ounce) package long-grain and wild rice mix
1 cup water

Steps:

Preheat oven to 350 degrees F.
Place flour in a shallow dish; add pork chops and turn to coat completely.
In a large skillet over medium heat, heat oil. Brown pork chops 5 to 6 minutes per side.
Meanwhile, combine remaining ingredients in a 9- x 13-inch baking dish; mix well. Place browned pork chops over mixture and cover with aluminum foil.
Bake 1 hour, or until no pink remains in pork.

PORK CHOP CASSEROLE RECIPE - FOOD.COM - RECIPES, FOOD ...

Pork Chop Casserole Recipe - Food.com - Recipes, Food ... image

I cut this out of a cooking magazine, probably Taste Of Home and changed it to suit or our tastes. It sounds like a very flavorful way to have pork chops and to keep them moist. I haven't made them yet but plan to make them and serve them over mashed potatoes, yummy!!!!! Note: This recipe also works great in a crock pot. My friend and I have decided that it is easier to just mix all the sour cream with the soup and broth in the beginning.

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

3/4 cup flour
1 teaspoon salt
1/2 teaspoon pepper
6 pork chops (3/4 to 1-inch thick)
2 tablespoons vegetable oil
1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
2/3 cup chicken broth or 2/3 cup dry white wine
1 cup sour cream, divided (8 oz)
1 (2 7/8 ounce) can French-fried onions, divided

Steps:

In a shallow bowl, combine the flour, salt and pepper; dredge pork chops.
Heat oil in a large skillet; cook pork chops for 4 to 5 minutes per side or until browned.
Place pork chops in a single layer in an ungreased 13x9x2 inch baking dish.
Combine cream of mushroom soup, chicken broth and 1/2 cup sour cream; pour over chops.
Sprinkle with half of the French fried onions.
Cover and bake at 350 degrees Fahrenheit for 45 to 50 minutes.
Stir remaining sour cream into the sauce.
Top chops with remaining onions.
Return to oven, uncovered, for 10 minutes.

Nutrition Facts : Calories 557.2, FatContent 33.4, SaturatedFatContent 11.7, CholesterolContent 157.2, SodiumContent 967.2, CarbohydrateContent 16.7, FiberContent 0.5, SugarContent 2.2, ProteinContent 45

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I cut this out of a cooking magazine, probably Taste Of Home and changed it to suit or our tastes. It sounds like a very flavorful way to have pork chops and to keep them moist. I haven't made them yet but plan to make them and serve them over mashed potatoes, yummy!!!!! Note: This recipe also works great in a crock pot. My friend and I have decided that it is easier to just mix all the sour cream with the soup and broth in the beginning.
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