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Pork Chop Casserole
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5 from 1 vote

Pork Chop Casserole

Course Recipes
Keyword Casserole
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6
Calories 500kcal
Author Shirley Wood

Ingredients

  • 6 Bone-in pork chops average, not the really thick one's
  • 1 Can Cream of Mushroom Soup
  • 4-5 medium Red Potatoes sliced thin
  • 1 carton of fresh sliced mushrooms rinsed (optional)
  • Salt and Pepper to taste
  • 1 Tbsp. Smoked Paprika

Instructions

  • Preheat oven to 400°
  • Wash the pork chops and place them into a large prepared baking dish. Sprinkle both sides with salt and pepper.
  • Wash the potatoes using a vegetable brush then slice thin with skins on.
  • Place the potatoes on top of the Pork Chops.
  • Pour the can of soup over top of the potatoes and spread evenly.
  • Place the rinsed sliced mushrooms around the edges of the dish.
  • Cover with foil and Bake 40 minutes.
  • Remove the foil and continue to bake 10 minutes.
  • Oven temperatures vary. Potatoes should be tender and pork chops should reach 160°
  • Sprinkle with Smoked Paprika when removed from the oven while still hot.
  • Serve and enjoy!
  • SEE NOTES FOR RECIPE TO COOK BONELESS PORK CHOPS

Notes

Boneless Thin Pork Chops Instructions
  1. Preheat the oven to 350°
  2. Wash and drain the pork chops and place into prepared baking dish.
  3. Sprinkle pork chops with salt and pepper to taste.
  4. Place the potatoes on top of the Pork Chops.
  5. Pour 1 can of cream of mushroom soup over the top of the pork chops and potatoes.
  6. Place mushrooms around the edge.
  7. Cove with foil and bake at 350° for 30 to 45 minutes. (Oven temps vary)
  8. Remove foil the last 10 minutes.
  9. Sprinkle with Smoked paprika when removed from the oven while still hot.

Nutrition

Serving: 1o | Calories: 500kcal | Carbohydrates: 32g | Protein: 44g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 11g | Cholesterol: 132mg | Sodium: 505mg | Fiber: 3g | Sugar: 2g