pork chop casserole

I made pork chop casserole tonight,
I layered the bottom of the pan with thin cut pork chops and then I put two cans of Cream of mushroom in it. Then I put baby potatoes and green beans on top. Then I put a layer of mozzarella cheeseοΏΌοΏΌ on it. Covered it with aluminum foil & cooked it at 400 in my oven for 1 hour.

Cheesy Pork and Potato Delight

Ingredients:

  • 4 thin-cut pork chops
  • 2 cans (10.5 oz each) Cream of Mushroom soup
  • 1.5 lbs baby potatoes, halved
  • 1 lb fresh green beans, trimmed
  • 2 cups shredded mozzarella cheese
  • Salt and pepper, to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1/2 cup chicken broth (optional, for added moisture)
  • Chopped fresh parsley for garnish (optional)

Instructions:

  1. Preheat your oven to 400Β°F (200Β°C).
  2. Season the pork chops with salt, pepper, garlic powder, and onion powder on both sides.
  3. In a baking dish, arrange the seasoned pork chops in a single layer at the bottom.
  4. Spread the Cream of Mushroom soup evenly over the pork chops, ensuring they are well-covered.
  5. Place the halved baby potatoes and trimmed green beans on top of the soup layer.
  6. Sprinkle dried thyme over the vegetables, adding another layer of flavor.
  7. If you desire extra moisture, pour the chicken broth over the vegetables.
  8. Generously cover the entire dish with shredded mozzarella cheese.
  9. Cover the baking dish with aluminum foil, ensuring it’s sealed around the edges to trap steam.
  10. Bake in the preheated oven for 45 minutes.
  11. Remove the foil and bake for an additional 15 minutes or until the cheese is golden and bubbly.
  12. Once done, let it rest for a few minutes before serving.
  13. Garnish with chopped fresh parsley for a burst of color and freshness.

Serve this cheesy pork and potato delight for a comforting and hearty meal. Enjoy the tender pork, creamy mushroom sauce, and the perfect blend of vegetables!

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