Creamy Pork Chops N Cabbage Casserole Recipes

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.

Steps:

• Coarsley chop cabbage and boil in salted water for about 3 minutes, then drain thoroughly.
• Add salt, pepper and cream, cover and simmer for about 10 to 15 minutes.
• Meanwhile, saute pork chops in butter until they are brown and almost cooked through.
• Remove chops and season them with salt and pepper.
• Stir white wine into the saute pan juices and add a pinch of sage.
• Simmer wine for a few minutes, then stir juice into creamed cabbage.
• Spread half the cabbage in the bottom of a casserole.
• Add pork chops, then cover them with the rest of the cream and cabbage.
• Sprinkle generously with Parmesan cheese and drizzle with a little melted butter.
• Bake uncovered at 350 degrees for 20 minutes or until top is golden brown.

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.

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.

Steps:

• Place teriyaki sauce in a large resealable plastic bag; add pork chops. Seal bag and turn to coat; refrigerate for at least 1 hour., Preheat oven to 350°. In a large bowl, combine soup, peas and carrots, water, red pepper, rice, onion and pepper. Transfer to an 11x7-in. baking dish coated with cooking spray., Drain and discard marinade. Place pork chops over rice mixture. Cover and bake 40 minutes. Uncover; sprinkle with cheese. Bake 10-20 minutes longer or until a thermometer reads 145° and cheese is melted. Let stand 5 minutes before serving.

Steps:

• Preheat oven to 400 degrees. Set a large heavy roasting pan across two burners over high heat; add oil and heat. Season pork with salt and pepper; brown on one side, 3 to 5 minutes. Flip and cook 1 minute more. Transfer to a plate.
• Reduce heat to medium. Add bacon; cook until golden, about 5 minutes. Add onion; cook until softened, 5 minutes. Add cabbage, cut side down, and cook until light golden, about 6 minutes. Flip and cook until slightly tender, about 3 minutes. Add flour and stir until coated. Add milk and cook, stirring constantly, until thickened, about 4 minutes. Season with salt and pepper, then nestle pork chops in sauce. Transfer pan to oven. Bake until pork is cooked through, about 10 minutes.

Steps:

• In a large skillet over medium-high heat, brown pork in oil on all sides; drain. Place in a 3-qt. slow cooker; stir in the cabbage, soup, apple juice, potatoes, carrots, caraway and pepper., Cover and cook on low for 6-8 hours or until pork and vegetables are tender. Stir in milk; heat through.

Steps:

• Pre-heat oven to 220 celsius.
• In a saucepan, fry cabbage and garlic in vegetable oil over high heat for 2-3 minutes.
• Add potato and water to saucepan, turn down heat to medium and cook with lid on until potato is cooked.
• Turn heat to low and add lemon juice and sour cream.
• Lightly mash contents of saucepan with potato masher.
• Mix cornflour and milk and add to saucepan while stirring constantly to thicken the cabbage mix.
• Season with salt & pepper, transfer to ovenproof dish and bake in oven until desired browning.
• Alternatively, place under hot grill to achieve browning.

Steps:

• Trim fat from chops. In a shallow dish, combine flour, salt, and pepper.
• Coat chops with mixture.
• In a large skillet, cook chops in hot oil until browned on both sides (4-5 minutes per side). Remove from heat.
• In a bowl, stir together soup, sour cream, chicken broth and rosemary. Stir in half of the french fried onions.
• Pour into an ungreased 9x13 baking dish. Top with the browned chops.
• Bake, covered, at 350 degrees for 25 minutes. Uncover, sprinkle with remaining onions and bake for an additional 5 to 10 minutes, or until juices from chops run clear.
• Serve over hot cooked egg noodles.

Steps:

• In a large skillet over medium heat, brown pork chops in oil; drain. Sprinkle with pepper; remove and keep warm. , In same skillet, saute onion in butter for 1-2 minutes or until tender. Add the cabbage, garlic, vinegar, caraway and salt; cook, stirring occasionally, until cabbage wilts. Add chops to the skillet. Cover and simmer for 15-17 minutes or until meat is tender. Serve immediately.

Steps:

• In a large nonstick skillet coated with cooking spray, brown pork chops. Remove and keep warm. In the same skillet, add the oil, onion and red pepper. Cook for 3-5 minutes or until vegetables are tender. Stir in the cabbage, tomato, broth, pepper, salt and paprika. , Return chops to the pan. Reduce heat; cover and simmer for 8-10 minutes or until a thermometer reads 160° and vegetables are tender. ,

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.