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Pork Chop Casserole

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This Pork Chop Casserole is a hearty and comforting dish featuring tender pork chops baked in a creamy sauce with a bed of rice or potatoes. It’s an easy and satisfying meal perfect for busy weeknights or a cozy family dinner.

Ingredients

Scale

Serves 6

  • For the pork chops:
    • 6 bone-in or boneless pork chops
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1 teaspoon garlic powder
    • 1 tablespoon olive oil
  • For the casserole:
    • 1 cup (200 g) uncooked long-grain white rice (or 4 cups thinly sliced potatoes)
    • 1 (10.5 oz / 300 g) can cream of mushroom soup
    • 1 (10.5 oz / 300 g) can cream of chicken soup
    • 1 3/4 cups (420 ml) chicken broth
    • 1/2 cup (120 ml) milk
    • 1 small onion, finely chopped
    • 1 cup (120 g) shredded cheddar cheese (optional)
  • For garnish (optional):
    • Fresh parsley, chopped

Instructions

  1. Preheat the oven:
    • Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
  2. Season and sear the pork chops:
    • Season the pork chops with salt, pepper, and garlic powder.
    • Heat the olive oil in a large skillet over medium-high heat. Sear the pork chops for 2-3 minutes per side until golden brown. Remove from heat and set aside.
  3. Prepare the casserole base:
    • In a large mixing bowl, combine the cream of mushroom soup, cream of chicken soup, chicken broth, milk, and chopped onion. Mix well.
    • Spread the uncooked rice or sliced potatoes evenly in the bottom of the prepared baking dish. Pour the soup mixture over the rice or potatoes, ensuring they are evenly coated.
  4. Assemble the casserole:
    • Arrange the seared pork chops on top of the rice or potato mixture. If using, sprinkle shredded cheddar cheese over the top.
  5. Bake:
    • Cover the dish tightly with aluminum foil and bake for 45 minutes.
    • Remove the foil and bake for an additional 15-20 minutes, or until the rice or potatoes are tender and the pork chops are fully cooked (internal temperature of 145°F/63°C).
  6. Serve:
    • Let the casserole rest for 5 minutes before serving. Garnish with fresh parsley if desired.

Notes

  • For extra flavor, add 1/2 teaspoon of smoked paprika or dried thyme to the soup mixture.
  • Use brown rice for a healthier option, but adjust cooking time by adding 15-20 minutes.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Find it online: https://ukfinda.com/pork-chop-casserole/