Pork Chop Veggie Bake Recipes

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Sprinkle pork chops with seasoned salt and garlic-pepper blend. Heat 12-inch nonstick skillet over medium-high heat. Cook pork chops in skillet 4 to 6 minutes or until browned on both sides. Place pork chops in baking dish.
• In large bowl, mix potatoes, vegetables, soup, sour cream and thyme. Spoon over pork chops. Cover baking dish with foil.
• Bake 30 minutes. Sprinkle with croutons; press into mixture slightly. Bake uncovered 20 to 25 minutes longer or until bubbly and pork is no longer pink in center.

Steps:

• Heat oven to 425°F. Spray 15x10x1-inch baking pan with nonstick cooking spray. In large bowl, combine apple juice concentrate, oil, mustard, seasoned salt, marjoram and garlic-pepper blend; mix well.
• Brush pork chops with about half of oil mixture; set pork aside. Add carrots and onion to remaining oil mixture; toss to coat. Arrange vegetables in sprayed pan. Bake at 425°F. for 15 minutes.
• Remove vegetables from oven. Add green beans; stir gently to combine. Arrange pork chops on vegetable mixture.
• Return to oven; bake an additional 30 to 40 minutes or until pork chops are no longer pink in center and vegetables are fork-tender. Serve pork and vegetables with pan drippings.

Steps:

• Preheat oven to 400 degrees.
• Put stuffing in a bowl and add the HOT water, mix and let sit while you do the rest of the preparations.
• Spray a 9x13" baking dish with a non-stick coating.
• Place the chops (I use the 1" thick chops from Costco) in the baking dish.
• In another bowl, mix the soup (no water) and vegetables (you can use any cream soup, chicken works nicely, too - same with the veggies, I like the California Mix style). Pour this over the chops.
• Top with the prepared stuffing.
• Cover with tin foil and put in oven for 1 hour.
• Serve and wait for tummies to get really full!

Steps:

• Place teriyaki sauce in a large resealable plastic bag; add pork chops. Seal bag and turn to coat; refrigerate for at least 1 hour., Preheat oven to 350°. In a large bowl, combine soup, peas and carrots, water, red pepper, rice, onion and pepper. Transfer to an 11x7-in. baking dish coated with cooking spray., Drain and discard marinade. Place pork chops over rice mixture. Cover and bake 40 minutes. Uncover; sprinkle with cheese. Bake 10-20 minutes longer or until a thermometer reads 145° and cheese is melted. Let stand 5 minutes before serving.

Steps:

• 1. Preheat oven to 375 degree F. Spray a deep 9 x 13 casserole, or equivalent in size - such as small roaster, with non stick cooking spray.
• 2. Brown your seasoned chops lightly in oil over medium heat. Set aside.
• 3. Clean & slice veggies - I left the skin on my potatoes.
• 4. In a a medium sized bowl, whisk soups and broth until well combined. Now, starting with potatoes, layer evenly on bottom of dish. Next carrots, celery, turnips and onions. In that order. Salt & pepper.
• 5. Place browned chops on top. Trying not to overlap.
• 6. Pour soup mixture evenly over entire chops and veggies.
• 7. Cover with foil and bake for 1 hour & 15 minutes. Uncover and bake another 20 - 30 minutes, or until veggies test tender. Once vegetables are tender. Sprinkle top with french fried onions.
• 8. Place back in oven for another 10 minutes until onions are browning. Remove from oven, I let set for a few minutes before plating, it will be bubbling hot. Enjoy with some good crusty bread. Delicious!