Pork Chops Casserole Recipes

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Put pork chops into a roasting pan. Arrange potatoes, onions, and carrots around the chops. Sprinkle onion soup mix over the chops and vegetables; season with salt and black pepper. Pour beef broth over the entire mixture.
• Place a cover on the roasting pan and bake in the preheated oven until the pork chops are no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, combine the mushroom soup, onion soup mix, water and mushrooms.
• In a large skillet over medium-high heat, brown the pork chops on each side. Transfer chops to a 9x9 inch baking dish, and cover with the mushroom soup mixture.
• Bake in the preheated oven for 1 1/2 hours, or until internal pork temperature reaches 145 degrees F (63 degrees C).

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:

• Heat your slow cooker. Drizzle the oil in a wide frying pan over a high heat. Season the pork, then add to the hot pan. Avoid overcrowding the meat - you may want to do this in batches. Cook until deep brown all over, then transfer to the slow cooker. Add the onion and leeks to the frying pan and cook for a few mins, until they soften. Add a splash of water and scrape any tasty bits from the bottom, then tip everything into the slow cooker. Add the carrot, herbs, stock cube, mustard and vinegar, season, then add enough water to just cover the ingredients. Stir, then set your slow cooker on low for 6-8 hrs, or high for 5-6 hrs.
• In a saucepan, mix the cornflour and honey with 1-2 tsp of liquid from the slow cooker, until you have a smooth paste. Add 100ml more liquid, bring to a simmer until thickened, then stir back into the casserole. Serve with mash or dumplings, scattered with thyme leaves.

Steps:

• 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.
• 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.
• 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.
• 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.

Steps:

• Season pork chops with salt and pepper and sear in a pan until brown but NOT done.
• Grease a 9x13 dish; pour in rice to cover the bottom.
• Mix soups and water in a sauce pan over medium heat until well dissolved.
• Place pork chops on top of rice then pour soup mix over pork chops.
• Bake in a 350 degree oven covered for 45minutes to 1 hour.

Steps:

• Preheat the oven to 325 degrees.
• Dry the pork chops on paper towels.
• Heat the fat or oil in the casserole until it is moderately hot, then brown the chops, 2 or 3 at a time, on each side for 3 to 4 minutes. As they are browned transfer them to a side dish.
• Season with salt, pepper, and 1/4 teaspoons thyme if they have not been previously marinated.
• Pour the fat out of the casserole and add the butter and garlic if using.
• Return the chops to the casserole, overlapping slightly, and baste them with the butter.
• Cover and heat the casserole until the meat is sizzling, then set in lower third of preheated oven for 25 to 30 minutes.
• Turn and baste the chops once or twice.
• Remove chops to serving platter.
• Remove all but 2 Tb. of fat from the casserole and add in the white wine.
• Boil rapidly, scraping up coagulated cooking juices until you have about 1/2 cup of concentrated sauce. Pour sauce over chops.

Steps:

• Preheat oven to 350°. In a shallow bowl, combine flour, salt and pepper. Add pork chops, 1 at a time, and turn to coat. , In a large skillet, brown pork chops in oil on both sides. Arrange in a single layer in an ungreased 13x9-in. baking dish. In a large bowl, combine soup, 1/2 cup sour cream, broth, ginger and rosemary; pour over chops. Sprinkle with half the onions. , Cover and bake until tender, 45-50 minutes. Stir remaining sour cream into sauce. Sprinkle with remaining onions. Bake, uncovered, until onions are browned, about 10 minutes longer.

Steps:

• pre heat the oven to 100 degrees / gas mark 2
• peel and halve the onions, cut carrots in halve, make up the vegetable stock in a jug
• place the chops on a chopping board trim the the fat set aside for later, place the chops in a casserole dish laying the onions in the gaps as you do so,
• place the carrots the rest of the onions, chillies, tomato puree, thyme and all the stock in the casserole dish season with salt and pepper
• pop the lid on place in the middle of the oven for 5 hours.
• after 5 hours remove from the oven straine but retain all the fluid, remove all the bones and discard, put the carrots and onions back in the fluid in a large saucepan place the meat back in add 2 - table spoons of gravy granules bring to the boil then simmer for 1 hour stirring occasionaly to prevent sticking.
• place an oven dish with a little oil in to a pre heated oven at 180 degree gas mark 6, mean while peel and halve 4 potatoes and part boil, drain and leave to rest, once the oil is hot pour the potatoes into the hot oil cook for 1 hour shaking 3o mins into cooking, steam the broccoli and carrots until tender. then serve and enjoy.

Steps:

• layer potatoes onion and porkchops.
• add soup (add no water or milk).
• cover and bake 350 for 45 minutes to an hour.