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Pork Chop Casserole


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  • 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



Step 1

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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