Real Old-Fashioned Pork Chop Casserole
Servings: 2 servings
If you like a creamy, flavorful recipe that cooks your pork chops to succulent tenderness, this Pork Chop Casserole recipe is the one for you.
Ingredients
- 4-6 pork chops, your preference
- 6-8 med-large potatoes
- 1 large onion sliced
- 1-14 oz can chicken stock or 1-2 chicken bouillon cube dissolved in 1 3/4 C boiling water
- 1 can cream of chicken soup, 10.75 oz. can or approximate
- 3 Tbsp flour
- 2 Tbsp butter plus extra for buttering casserole dish.
- 2 Tbsp olive oil
- salt, to taste
- pepper, to taste
- Any herb or spice to your preference*optional*
- Shredded cheese*optional*
- Vegetable add ins such as mushrooms, green beans, corn *optional*
Instructions
- If using a bouillon cube (s) bring 1 3/4 C water to a boil and remove from heat and the bouillon cube dissolve.
- Heat large skillet over med-high heat and drizzle the olive oil in the pan. Salt and pepper the chops. Add the chops to the pre-heated pan and brown well on both sides 3-4 minutes per side.
- While chops are browning use this time to prep your potatoes. Peel, rinse and dry your potatoes.Thinly slice each potato about 1/4 inch thick (again, don’t obsess just try to make them uniform).Thinly slice onion and set aside.
- Remove chops from pan and add onions. Let the onions cook in the drippings for 4-5 minutes or until onions are translucent and starting to get a nice caramelized color. Remove from pan.
- Melt your 2 Tbsp butter in the same pan and add the flour whisk to make a roux.
- Slowly add in the chicken stock and whisk until smooth. Bring to a boil and cook until thickened 1-2 minutes.
- Add in the cream of chicken soup, shredded cheese (optional) and onion. Season with salt, pepper, and any other herb or spice to taste. Turn heat down to low.
- Butter a 13×9 casserole dish. And arrange potatoes in an overlapping stacking pattern (yes, it is OK to arrange the potatoes in 2 layers- it will still cook evenly and throughly). Pour sauce over potatoes-no need to mix.
- Arrange pork chops over potatoes and cover with foil. Bake in a 350 degree oven for about 65-75 minutes or for more tender chops bake in 300 degree oven for about 2-2 1/2 hours. When finished remove foil and let sit for 10 minutes to give the sauce a chance to thicken.
Nutrition
Serving: 1g | Calories: 824kcal | Carbohydrates: 72g | Protein: 56g | Fat: 35g | Saturated Fat: 12g | Polyunsaturated Fat: 18g | Cholesterol: 164mg | Sodium: 1003mg | Fiber: 8g | Sugar: 8g