Pork Chop Casserole Ii Recipes

EASY PORK CHOP CASSEROLE

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).

PORK CHOP CASSEROLE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Bring a medium pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Fill a large saucepan halfway with water and bring to a boil over high heat. Add the pork and boil for 7 to 10 minutes. While this is cooking, place the rice cereal squares, seasoned salt, garlic powder and onion powder in a resealable plastic bag and crush the cereal to crumbs; set aside.
• Place the pork, mushroom soup, green beans, mayonnaise, pasta and 1 cup of the cheese into a 9x13 inch baking dish. Mix this well, then cover with the remaining cheese. Top off with the crushed cereal mixture, covering everything completely.
• Bake, uncovered, at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until heated throughout.

PORK CHOP CASSEROLE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Bring a medium pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Fill a large saucepan halfway with water and bring to a boil over high heat. Add the pork and boil for 7 to 10 minutes. While this is cooking, place the rice cereal squares, seasoned salt, garlic powder and onion powder in a resealable plastic bag and crush the cereal to crumbs; set aside.
• Place the pork, mushroom soup, green beans, mayonnaise, pasta and 1 cup of the cheese into a 9x13 inch baking dish. Mix this well, then cover with the remaining cheese. Top off with the crushed cereal mixture, covering everything completely.
• Bake, uncovered, at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until heated throughout.

PORK CHOP CASSEROLE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Bring a medium pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Fill a large saucepan halfway with water and bring to a boil over high heat. Add the pork and boil for 7 to 10 minutes. While this is cooking, place the rice cereal squares, seasoned salt, garlic powder and onion powder in a resealable plastic bag and crush the cereal to crumbs; set aside.
• Place the pork, mushroom soup, green beans, mayonnaise, pasta and 1 cup of the cheese into a 9x13 inch baking dish. Mix this well, then cover with the remaining cheese. Top off with the crushed cereal mixture, covering everything completely.
• Bake, uncovered, at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until heated throughout.

PORK CHOP CASSEROLE

Steps:

• Mix salt, onion powder and garlic powder together. Coat pork chops lightly with seasoning.
• Heat a large skillet or dutch oven over med-high heat. Add oil to pan, brown the pork chops on both sides (it doesn't matter if they are not cooked through, they will finish cooking in the oven).
• Remove pork chops from pan, set aside. Add chopped onion to pan and cook until translucent. Add mushrooms and saute to add a bit of color to mushrooms. Add garlic and saute for just 2 minutes.
• Add rice to pan and cook until rice becomes opaque. Slowly add broth to the pan and stir gently to mix all the ingredients and settle the rice evenly in the bottom of the pan.
• Arrange pork chops over rice and cover with a tight fitting lid. Place covered pan in a pre-heated oven (375 degrees) and let cook, without lifting the lid for 45 minutes. Be careful when lifting the lid to avoid the steam.
• Serve at once, or you can freeze this for up to one month.
• To reheat: let frozen casserole thaw completely. Bake, covered in 350 degree oven for 20 to 30 minutes, until heated through.

PORK CHOP CASSEROLE

Steps:

• Slice potatoes.
• Season pork chops with salt and pepper.
• Dip chops lightly in flour.
• Place in skillet; brown in oil until golden brown; drain chops on paper towel.
• Layer potatoes in 9x13-inch Pyrex dish. Layer diced onion. Salt and pepper the potatoes. Put chops on to and pour mushroom soup over all. Add milk over all.
• Cover with foil and bake at 325° for 1 hour.

PORK CHOP CASSEROLE

Steps:

• Preheat oven to 350°F.
• Peel and slice potatoes, chip-style; rinse and leave in salted water while preparing the rest.
• Peel and slice onions into rings or diced which ever you prefer. Add to potatoes.
• In large mixing bowl, mix soups and milk together. Reserve 1-1/2 cups for topping.
• Take two 9x12 cake pans or large roasting pan and spray with non stick cooking spray.
• Begin layering soup and then potatoes and onions. Keep doing this until about 2/3 of pan is full, then lay pork chops over the top of layers. Now pour the reserved soup mixture over the pork chops.
• Cooking time is approximately 1 hr 45 min to 2 hrs 15 min depending on the thickness or pork chops and potatoes. The use of a mandolin/slicer makes it easier with the potatoes as it makes them a uniform thickness.

PORK CHOP CASSEROLE

Steps:

• In a skillet over medium high heat, brown pork chops in olive oil.
• Remove from heat.
• Combine the tomatoes, soups and the washed rice.
• Pour into a greased casserole dish.
• Place the browned pork chops on top of the soup/rice mixture.
• Place sliced bell pepper over chops.
• Cover the casserole and bake at 350 degrees for 1 1/2-2 hours depending on thickness of chops.

PORK CHOP CASSEROLE

Steps:

• Trim all visible fat from the pork chops.
• Chop onions and garlic.
• Mix onions, garlic, applesauce, and condensed soup together.
• Pour mixture over chops.
• Bake covered at 325F for 1 hour, or until pork chops are tender.
• Serve with salad.