Pork Chop Casserole
in Cabbage, Casseroles, Entree, Pork, Pork chops, Potatoes on Monday, September 19, 2011
There’s no way you will need a knife to cut these oh-so-tender pork chops!
Not only does Corgidogmama have 2 great Corgis, she recently posted a mouthwatering recipe. If you haven’t visited her blog, corginews yet, you must pay a visit to read her musings.
Corgidogmama is a spirited boomer who says she never leaves home without a nice layer of dog hair on her shirt. Unfortunately, I can relate to that since 2 long-haired black cats live here. I’ve been following her blog for a long time and I never tire of hearing about the escapades of her playful Corgis. I’ve always wanted one so hearing about hers is next best.
When I saw this recipe on her blog the other day, I knew I’d be trying it. This is a comforting, hearty dish for sure because it combines pork chops with potatoes and cabbage. The pork chops are browned first, and then baked in a creamy mushroom sauce with potatoes, cabbage and onions. This is great on a cold winter’s night!
As if all of this isn’t enough, she grows hollyhocks too ~ I’ve been babying mine for the last 4 years and need her green thumb here!
This makes for a great dinner ~ Bill gave it rave reviews and I enthusiastically agreed! It is savory delicious!
 | |||
| Oven ready! |
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| Voila! Baked! |
Here’s corgidogmama’s recipe:
Pork Chop Casserole
Yield: Can serve 4 to 12
Preparation Time: 20 minutes
Start to Finish Time: 2 to 2-1/2 hours
•4-8 bone-in or boneless pork chops
•6-10 Russet potatoes, peeled and sliced
•1 large head cabbage, sliced
•1-2 large onions, peeled and sliced
•1 can cream of mushroom soup
•1 can cream of chicken soup
•Foil
•Salt and Pepper to taste
Preheat oven to 350 degrees. Wash and pat dry chops with paper towels. Season each with a little Kosher/sea-salt/no-salt, and fresh ground pepper to taste.
In a non-stick frying pan, drizzle a little olive oil. On high heat when oil is rippling, lay each chop in pan, only browning each side! When browned on both sides, take out of pan and lay on paper towels to drain any fat or oil off.
In a large deep casserole dish, lightly spray with olive oil/Pam/or using butter, oil dish lightly for non-stick.
1. Lay your medium-thin sliced potatoes, 1-2 layers making sure to cover the bottom of the dish.
2. Cover with a layer or two of sliced cabbage.
3. Next layer add sliced onions.
4. On top of onions, lay "browned only" chops.
In a medium bowl, mix together cream of mushroom and cream of chicken soups, then spread evenly on top of your casserole. Making sure everything is covered.
Tightly cover the dish with the shiny side of the foil down. Place in preheated oven and cook 1-1/2-2 hours. When finished, let rest for at least 20 minutes before removing foil.
Preparation Time: 20 minutes
Start to Finish Time: 2 to 2-1/2 hours
•4-8 bone-in or boneless pork chops
•6-10 Russet potatoes, peeled and sliced
•1 large head cabbage, sliced
•1-2 large onions, peeled and sliced
•1 can cream of mushroom soup
•1 can cream of chicken soup
•Foil
•Salt and Pepper to taste
Preheat oven to 350 degrees. Wash and pat dry chops with paper towels. Season each with a little Kosher/sea-salt/no-salt, and fresh ground pepper to taste.
In a non-stick frying pan, drizzle a little olive oil. On high heat when oil is rippling, lay each chop in pan, only browning each side! When browned on both sides, take out of pan and lay on paper towels to drain any fat or oil off.
In a large deep casserole dish, lightly spray with olive oil/Pam/or using butter, oil dish lightly for non-stick.
1. Lay your medium-thin sliced potatoes, 1-2 layers making sure to cover the bottom of the dish.
2. Cover with a layer or two of sliced cabbage.
3. Next layer add sliced onions.
4. On top of onions, lay "browned only" chops.
In a medium bowl, mix together cream of mushroom and cream of chicken soups, then spread evenly on top of your casserole. Making sure everything is covered.
Tightly cover the dish with the shiny side of the foil down. Place in preheated oven and cook 1-1/2-2 hours. When finished, let rest for at least 20 minutes before removing foil.
Try it! You’ll like it!!!
Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway!
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