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 cheese๏ฟผ๏ฟผ 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:
- Preheat your oven to 400ยฐF (200ยฐC).
- Season the pork chops with salt, pepper, garlic powder, and onion powder on both sides.
- In a baking dish, arrange the seasoned pork chops in a single layer at the bottom.
- Spread the Cream of Mushroom soup evenly over the pork chops, ensuring they are well-covered.
- Place the halved baby potatoes and trimmed green beans on top of the soup layer.
- Sprinkle dried thyme over the vegetables, adding another layer of flavor.
- If you desire extra moisture, pour the chicken broth over the vegetables.
- Generously cover the entire dish with shredded mozzarella cheese.
- Cover the baking dish with aluminum foil, ensuring it’s sealed around the edges to trap steam.
- Bake in the preheated oven for 45 minutes.
- Remove the foil and bake for an additional 15 minutes or until the cheese is golden and bubbly.
- Once done, let it rest for a few minutes before serving.
- 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!
