PORK CHOP CASSEROLE WITH POTATOES RECIPES

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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

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

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

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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