Pork Chops Potatoes Casserole Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In sauce pan melt 1 tablespoon butter over medium heat. Add salt, pepper and flour. Pour in the chicken broth, cook and stir until mixture boils. Remove from heat and set aside.
• In skillet brown pork chops in 1 tablespoon butter. Grease a cooking dish with the remaining tablespoon butter and layer potatoes. Pour mixture over potatoes and place browned chops on top. Sprinkle paprika on top.
• Cover and bake for 1 hour. Uncover and bake for an additional 30 minutes.

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.

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).

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.

Steps:

• Preheat oven to 325.
• Heat a skillet with grease, oil, or crisco if using. Lightly brown the chops.
• While the chops are browning, peel and slice the potatoes and put on to boil. Cook about 5 minutes, just so they are not real hard.
• Drain potatoes. Pour into greased round casserole dish. Slice onions on top of the potatoes. You can add a Tbsp or so of water or dot with butter. Add salt and pepper. Top with chops.
• Cover and bake at 325 about 30 to 40 minutes.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Put pork chops into a roasting pan. Arrange potatoes, onions, and carrots around the chops. Sprinkle onion soup mix over the chops and vegetables; season with salt and black pepper. Pour beef broth over the entire mixture.
• Place a cover on the roasting pan and bake in the preheated oven until the pork chops are no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the sliced potatoes and sliced onion in a greased 9x13 inch baking dish; mix gently. Cover the potatoes and onions with cheese. Fill dish with milk halfway. Place butter in several places on top of the cheese. Place the pork chops on top. Salt and pepper to taste. Bake 60 minutes or until potatoes are tender. Turn pork chops over halfway through cooking.

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.

Steps:

• Use butter to grease a 9"x13" casserole dish; set aside.
• Peel and slice potatoes (I keep slices in bowl of water until ready to use to prevent browning.)
• Preheat oven to 375 degrees F.
• In a medium mixing bowl, mix to combine contents of two cans of cream of mushroom soup and half of the cream (1/4 can.)
• Pat sliced potatoes with paper towel to remove excess moisture; place sliced potatoes in an even layer in prepared casserole dish.
• Scatter sliced onions over potatoes, then drizzle with remaining cream. Lightly sprinkle with salt and pepper.
• Lightly season each side of pork chops with house seasoning blend; place chops in a single layer on top of the potatoes and onions.
• Spread soup mixture evenly over all, then lightly sprinkle with a little smoked paprika.
• Cover with foil. Bake in preheated 375 degree F oven for one hour, then remove foil and bake for an additional 30 to 45 minutes (40 minutes in my oven.)
• *NOTE: You may use bone-in or boneless pork chops or pork steaks of average thickness. The number of chops depends on size. Be sure to trim any excess fat from the pork. FOR HOUSE SEASONING, combine: 1 tsp dried sage, crushed/ground 1/2 tsp finely minced/ground dried rosemary 1/2 tsp dried thyme, crushed/ground 4 Tbsp salt (sea, kosher, himalayan or a combo) 1 Tbsp ground black pepper 1 Tbsp garlic powder Store in a small, lidded jar or air-tight container. Shake before using.