Pork Chop Casserole
Recipe: #4844
March 08, 2012
Categories: Celery, Carrot, Mushrooms, Onions Peppers, Pacific Northwest, Pacific Rim, Brunch, Game/Sports Day, Oven Bake, more
"Tasty easy week night supper, change veggies to your liking."
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (331.9 g)
- Calories 633.3
- Total Fat - 33.9 g
- Saturated Fat - 12.9 g
- Cholesterol - 116 mg
- Sodium - 689.5 mg
- Total Carbohydrate - 69.9 g
- Dietary Fiber - 3 g
- Sugars - 44.4 g
- Protein - 12.6 g
- Calcium - 132 mg
- Iron - 2.8 mg
- Vitamin C - 25 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
Preheat oven to 375f degrees. Coat a small frypan with veggie spray, heat pan very hot and sear pork chops on both sides. Reduce heat to medium hot and brown well, turn and brown the other side.
Step 2
Meanwhile, spread 1/3 of the soup on the bottom of a 2 quart casserole. Spread sliced mushrooms on top of the soup, spread sliced potatoes evenly over the mushrooms. Scatter the baby carrots evenly around the potatoes.
Step 3
Sprinkle the sliced pepper over the potatoes. Sprinkle with thyme leaves, salt and pepper to taste over all. Spread 1/3 of the soup over the veggies.
Step 4
Remove pork chops from frypan and lay on top of the veggies and soup. Add the 1/2 cup of water or wine to the hot frypan and deglaze. Pour over the pork chops and veggies. Spread the remaining 1/3 of the soup over the pork chops. Cover and cook in 375f degree oven for 1 hour.
Tips
No special items needed.
1 Reviews
You'll Also Love
