Pork Chop Casserole

Pork Chop Casserole
Pork Chop Casserole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 8

    boneless pork chops (about 3/4-inch thick)

  • seasoning salt

  • black pepper

  • 2

    tablespoons oil

  • 2

    tablespoons butter

  • 6

    medium russet potatoes (sliced about 3/4-inch thick)

  • 2

    medium onions, halved and thinly sliced (can use 1 onion)

  • 1 -2

    tablespoon fresh minced garlic

  • 2

    small celery ribs, finely diced

  • 1

    (10 ounce) can mushroom pieces, well drained

  • 2

    (10 ounce) cans cream of mushroom soup, undiluited 1

  • (8 ounce) container sour cream

  • 1/2

    cup milk

  • 1/4

    cup grated parmesan cheese

  • 2

    cups shredded old cheddar cheese, divided

Directions

Directions: 1 Het oven to 325 degrees. 2 Butter a 13 x 9-inch baking dish. 3 Heat oil with butter in a skillet. 4 Season the chops with seasoned salt and black pepper, add to the skillet and lightly brown on both sides; remove to a plate and set aside. 5 To the same skillet (add in more butter and/or oil if needed) add in onion, garlic, celery and mushroom pieces; saute for about 3 minutes; remove from heat. 6 Arrange the potato slices in the buttered baking dish, then top with the onion/celery mixture. 7 In a bowl combine the mushroom soup with sour cream, milk and Parmesan cheese, 1 cup grated old cheddar cheese, 1 teaspoon seasoned salt and black pepper to taste. 8 Spoon the soup mixture over the potatoes and onions. 9 Arrange the browned chops on top. 10 Cover with foil and bake about 1-3/4 to 2 hours or until the chops and potatoes are tender. 11 Remove from oven and sprinkle with about 1 cup (or more or less) grated old cheddar cheese, then return to oven uncovered for another 8-10 minutes. 12 Let stand about 10 minutes before serving.

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