Swiss Pork Chop And Potato Casserole Recipes

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.

Steps:

• 1. Preheat the oven to 375 F.
• 2. Season the pork chops with garlic salt and black pepper.
• 3. In a large skillet, heat the oil until hot and brown the pork chops lightly on both sides. Set aside.
• 4. In a large bowl, combine the soup, sour cream, milk, salt, and pepper.
• 5. Add the sliced potatoes and onions. Stir well to coat.
• 6. Spread the contents of the bowl into a 9x13 inch baking dish which has been sprayed with non-stick cooking spray.
• 7. Place the pork chops on top of the potato mixture. Cover with foil and cook for @ 40 minutes. Remove the foil and continue cooking for 10-15 more minutes until the pork chops and potatoes are done.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In sauce pan melt 1 tablespoon butter over medium heat. Add salt, pepper and flour. Pour in the chicken broth, cook and stir until mixture boils. Remove from heat and set aside.
• In skillet brown pork chops in 1 tablespoon butter. Grease a cooking dish with the remaining tablespoon butter and layer potatoes. Pour mixture over potatoes and place browned chops on top. Sprinkle paprika on top.
• Cover and bake for 1 hour. Uncover and bake for an additional 30 minutes.

Steps:

• Use butter to grease a 9"x13" casserole dish; set aside.
• Peel and slice potatoes (I keep slices in bowl of water until ready to use to prevent browning.)
• Preheat oven to 375 degrees F.
• In a medium mixing bowl, mix to combine contents of two cans of cream of mushroom soup and half of the cream (1/4 can.)
• Pat sliced potatoes with paper towel to remove excess moisture; place sliced potatoes in an even layer in prepared casserole dish.
• Scatter sliced onions over potatoes, then drizzle with remaining cream. Lightly sprinkle with salt and pepper.
• Lightly season each side of pork chops with house seasoning blend; place chops in a single layer on top of the potatoes and onions.
• Spread soup mixture evenly over all, then lightly sprinkle with a little smoked paprika.
• Cover with foil. Bake in preheated 375 degree F oven for one hour, then remove foil and bake for an additional 30 to 45 minutes (40 minutes in my oven.)
• *NOTE: You may use bone-in or boneless pork chops or pork steaks of average thickness. The number of chops depends on size. Be sure to trim any excess fat from the pork. FOR HOUSE SEASONING, combine: 1 tsp dried sage, crushed/ground 1/2 tsp finely minced/ground dried rosemary 1/2 tsp dried thyme, crushed/ground 4 Tbsp salt (sea, kosher, himalayan or a combo) 1 Tbsp ground black pepper 1 Tbsp garlic powder Store in a small, lidded jar or air-tight container. Shake before using.

Steps:

• Preheat oven to 325.
• Heat a skillet with grease, oil, or crisco if using. Lightly brown the chops.
• While the chops are browning, peel and slice the potatoes and put on to boil. Cook about 5 minutes, just so they are not real hard.
• Drain potatoes. Pour into greased round casserole dish. Slice onions on top of the potatoes. You can add a Tbsp or so of water or dot with butter. Add salt and pepper. Top with chops.
• Cover and bake at 325 about 30 to 40 minutes.

Steps:

• Casserole -- First remove the pork chops from the refrigerator and let them come to room temperature. Brush well with 1 tablespoon olive oil and then season well with salt, pepper and paprika on both sides.
• Next, spray the casserole dish with a non stick spray and add the swiss chard and top with the sliced onions. Add some salt and pepper and drizzle with olive oil (1 tablespoon). Lightly toss. Then top with the chicken broth and the 4 pork chops.
• NOTE: If you want you could pan sear the pork chops first if you want as one reviewer mentioned, but I don't. But if would give a nice color to the chops if you prefer.
• Cheese -- Sprinkle the cheeses on top of the swiss chard and onions, around the pork chops.
• Potatoes -- In a small bowl add the potatoes, remaining olive oil, salt, pepper and dried thyme and then add them on top of the swiss chard and cheese around the pork chops.
• Bake -- 400 degrees for 20-30 minutes until the chops are done.
• Garnish -- I love to put a good balsamic vinegar on the table so each person can just drizzle a little on if they want. For me the flavor is amazing.
• Just Enjoy!

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat vegetable oil in a large skillet over medium heat. Season pork chops with seasoned salt. Cook pork chops in hot oil until browned completely, 2 to 3 minutes per side. Remove pork chops to a plate lined with paper towels to drain.
• Mix celery soup, milk, sour cream, salt, and pepper in a bowl. Fold hash brown potatoes, 3/4 cup Cheddar cheese, and about half the French-fried onions into the soup mixture; pour into a 13x9-inch baking dish. Arrange pork chops atop the mixture. Cover the dish with aluminum foil.
• Bake in preheated oven for 40 minutes. Remove foil and top pork chops with 1/4 cup Cheddar cheese and remaining half-can French-fried onions; continue baking until the cheese melts, about 5 minutes. An instant-read thermometer inserted into the center of the pork chops should read 145 degrees F (63 degrees C).

Steps:

• Sprinkle pork chops with seasoned salt. In a large skillet, brown chops on both sides in oil. , In a large bowl, combine the soup, milk, sour cream, salt and pepper; stir in hash browns, 3/4 cup cheese and half of the onions. Spread into a greased 13x9-in. baking dish. Arrange pork chops on top. , Cover and bake at 350° for 40 minutes. Uncover; sprinkle with the remaining cheese and onions. Bake, uncovered, 5-10 minutes longer or until meat juices run clear.

Steps:

• Salt and pepper pork chops and brown in skillet with small amount of shortening or vegetable oil.
• Place slices potatoes in 1 and 1/2 quart baking dish.
• Alternate layers of pork chops,onion,and potatoes.
• Pour soup over top.
• Cover with lid.
• Bake at 350 degrees for 1 and 1/2 hours or until potatoes are tender.