Pork Chop Casserole With Cabbage Recipes

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:

• 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.

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:

• 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:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat oil in a large skillet over medium high-heat. Place the pork chops in the oil, and sear.
• In a medium bowl, combine the soup and the milk. Arrange the potatoes and onions in a 9x13 inch baking dish. Place the browned chops over the potatoes and onions, then pour the soup mixture over all.
• Bake 30 minutes in the preheated oven. Top with the cheese, and bake for 30 more minutes.