Best Pork Chop Potato Casserole Recipes

PORK CHOP, CABBAGE, POTATO CASSEROLE

Steps:

• Brown pork chops, onions, and seasonings in oil.
• Take chops out of pan and set aside.
• Add celery soup and milk to the same pan with the onions and simmer until heated through.
• Put one half of the sliced potatoes in a sprayed casserole pan.
• Place one half of the cabbage over potatoes.
• Pour one half of soup mixture over that.
• Repeat.
• Place browned pork chops on top.
• Cover and bake at 350°F for 1 hour or until potatoes are tender.
• Remove cover last 20 minutes.

PORK CHOP POTATO CASSEROLE

Steps:

• Sprinkle pork chops with seasoned salt. In a large skillet, brown chops on both sides in oil. , In a large bowl, combine the soup, milk, sour cream, salt and pepper; stir in hash browns, 3/4 cup cheese and half of the onions. Spread into a greased 13x9-in. baking dish. Arrange pork chops on top. , Cover and bake at 350° for 40 minutes. Uncover; sprinkle with the remaining cheese and onions. Bake, uncovered, 5-10 minutes longer or until meat juices run clear.

PORK CHOP AND POTATO CASSEROLE

Steps:

• Sprinkle pork chops with Italian seasoning and pepper. Arrange in the center of a 13-in. x 9-in. baking dish that has been coated with cooking spray. Combine the potatoes, onion and flour; place around chops. Dot with margarine; sprinkle with green pepper., Cover and bake at 325° for 55 minutes. Uncover and bake 10-15 minutes longer or until potatoes are tender and meat juices run clear.

PORK CHOP POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat vegetable oil in a large skillet over medium heat. Season pork chops with seasoned salt. Cook pork chops in hot oil until browned completely, 2 to 3 minutes per side. Remove pork chops to a plate lined with paper towels to drain.
• Mix celery soup, milk, sour cream, salt, and pepper in a bowl. Fold hash brown potatoes, 3/4 cup Cheddar cheese, and about half the French-fried onions into the soup mixture; pour into a 13x9-inch baking dish. Arrange pork chops atop the mixture. Cover the dish with aluminum foil.
• Bake in preheated oven for 40 minutes. Remove foil and top pork chops with 1/4 cup Cheddar cheese and remaining half-can French-fried onions; continue baking until the cheese melts, about 5 minutes. An instant-read thermometer inserted into the center of the pork chops should read 145 degrees F (63 degrees C).

PORK CHOP POTATO CASSEROLE

Steps:

• 1. Peel potatoes.
• 2. Cut into round slices.
• 3. Layer bottom of a large casserole dish with potatoes. Sprinkle with salt and pepper.
• 4. Coat pork chops with flour.
• 5. Heat oil in large skillet and brown pork chops on each side.
• 6. Arrange pork chops on top of potatoes.
• 7. Heat soup with water.
• 8. Pour over pork chops and potatoes.
• 9. Cover with foil and bake at 350 degrees for 1 1/2 hours.

PORK CHOP AND POTATO CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat oil in a large skillet over medium high-heat. Place the pork chops in the oil, and sear.
• In a medium bowl, combine the soup and the milk. Arrange the potatoes and onions in a 9x13 inch baking dish. Place the browned chops over the potatoes and onions, then pour the soup mixture over all.
• Bake 30 minutes in the preheated oven. Top with the cheese, and bake for 30 more minutes.

ONE-PAN PORK CHOP AND POTATO CASSEROLE

Steps:

• In a large skillet, brown pork chops with a little oil over medium-high heat. An electric skillet can also be used.
• Add potatoes and condensed soup. Do not dilute soup. Cover and cook for 45 minutes, or until potatoes and chops are fully cooked.

PORK CHOP AND POTATO CASSEROLE

Steps:

• Salt and pepper pork chops and brown in skillet with small amount of shortening or vegetable oil.
• Place slices potatoes in 1 and 1/2 quart baking dish.
• Alternate layers of pork chops,onion,and potatoes.
• Pour soup over top.
• Cover with lid.
• Bake at 350 degrees for 1 and 1/2 hours or until potatoes are tender.

PORK CHOP AND POTATO CASSEROLE

Steps:

• 1. Preheat the oven to 375 F.
• 2. Season the pork chops with garlic salt and black pepper.
• 3. In a large skillet, heat the oil until hot and brown the pork chops lightly on both sides. Set aside.
• 4. In a large bowl, combine the soup, sour cream, milk, salt, and pepper.
• 5. Add the sliced potatoes and onions. Stir well to coat.
• 6. Spread the contents of the bowl into a 9x13 inch baking dish which has been sprayed with non-stick cooking spray.
• 7. Place the pork chops on top of the potato mixture. Cover with foil and cook for @ 40 minutes. Remove the foil and continue cooking for 10-15 more minutes until the pork chops and potatoes are done.

SLOW COOKER PORK CHOP & SWEET POTATO CASSEROLE

Steps:

• 1. Trim visible fat from the pork chops, season with salt and pepper and brown in skillet to remove excess fat. Drain and place in slow cooker.
• 2. NOTE: From reading the guidelines in the slow cooker cook book, you do not have to brown the meat before adding to the pot -- a time saver -- but you will need to remove the excess grease from the pot, later, after it is cooked.
• 3. Add remaining ingredients in order listed.
• 4. Cover and cook on low 8 to 10 hours (High: 3 to 4 hours) Adjust seasonings to taste before serving.
• 5. Alternatives: You can also cut the pork into 1.5-inch pieces and cube the sweet potatoes if you like
• 6. Flavor Alternatives: You may substitute below for above spices: 1/2 Cup unsweetened orange juice 2 shallots, green ends chopped 1 tsp cumin seed 1 1/2 Tbsp fresh lime juice 2 tbsp fresh coriander, chopped

SWISS PORK CHOP AND POTATO CASSEROLE

Steps:

• Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In 1 1/2-quart saucepan, mix sauce mix and milk. Heat to boiling over medium heat, stirring constantly with wire whisk. Stir in cheese and rosemary until cheese is melted.
• In baking dish, layer half of the Yukon gold potatoes, all of the sweet potato and half of the onion. Spread about half of the sauce over top. Layer with remaining potatoes and onion; cover with remaining sauce.
• Cover and bake 30 minutes. Meanwhile, heat 12-inch nonstick skillet over medium-high heat. Sprinkle both sides of pork chops with peppered seasoned salt. Cook pork in skillet 4 to 5 minutes, turning once, until brown.
• Place pork on potatoes. Bake uncovered 30 to 35 minutes longer or until pork is no longer pink when cut near bone and potatoes are tender.

PORK CHOP-POTATO CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place 3 chops in a casserole dish. Sprinkle with salt, pepper, 1/4 cup bread crumbs, and 2 tablespoons Parmesan cheese. Cover with 2 sliced potatoes. Add salt, pepper, and 1/4 cup more bread crumbs and 2 tablespoons cheese. Top with the remaining 3 chops and another portion of the salt, pepper, bread crumbs, and cheese. Cover with remaining potatoes, salt, pepper, bread crumbs, and cheese.
• Bake, covered, in the preheated oven until potatoes are tender, about 45 minutes. Turn on the broiler, uncover casserole, and broil until potatoes on top are browned, 2 to 3 minutes more.

PORK CHOP & POTATO CASSEROLE

Steps:

• Heat oven to 350 degrees.
• Brown pork chops in oil.
• Mix together, mushroom soup, sour cream, water,
• onion and parsley.
• Put a layer of potatoes in casserole. Salt & pepper each layer of potatoes. Pour mixture over potatoes. Put another layer of potatoes.
• Pour more mixture.
• Put pork chops on top of potatoes, cover and bake for 1 1/4 hours or until potatoes are done.

CHEESY PORK CHOP & POTATO CASSEROLE

Steps:

• Heat oven to 400°F.
• Combine first 3 ingredients in 13x9-inch baking dish; drizzle with dressing.
• Coat chops with coating mix; place over vegetable mixture.
• Bake 40 to 45 min. or until chops are done (145ºF). Top with sauce and cheese; bake 5 min. or until melted.

SCALLOPED POTATO PORK CHOP CASSEROLE

Steps:

• 1. In saucepan on stove, follow directions on the box of scalloped potatoes. Add soup, mushrooms and green beans. Heat until warm and blended.( You may add up to 1/2 cup more milk to thin out the soup)
• 2. In a large skillet, brown pork chops until all the pink is gone. About 7 minutes per side.
• 3. Preheat oven to 350. Spray 9x13inch baking dish with Pam. Pour potato mixture in dish, top with pork chops. Cover with foil and bake for 30 minutes. You can take the foil off and bake another 5 to 10 minutes. Serve with a salad or garlic bread.

PORK CHOP - POTATO CASSEROLE

Steps:

• Brown pork chops in a little oil.
• Place sliced potatoes, carrots and onions in a 13x9 baking pan.
• Pour beans over.
• Place pork chops on top.
• In the skillet that you browned the chops in, add flour, chicken bouillion and water.
• Cook till mixture thickens some and add salt and pepper to taste.
• Pour mixture over all.
• Cover and bake at 350 for 1 hour or till potatoes are tender.