Rich Pork Casserole Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, combine the mushroom soup, onion soup mix, water and mushrooms.
• In a large skillet over medium-high heat, brown the pork chops on each side. Transfer chops to a 9x9 inch baking dish, and cover with the mushroom soup mixture.
• Bake in the preheated oven for 1 1/2 hours, or until internal pork temperature reaches 145 degrees F (63 degrees C).

Steps:

• Heat your slow cooker. Drizzle the oil in a wide frying pan over a high heat. Season the pork, then add to the hot pan. Avoid overcrowding the meat - you may want to do this in batches. Cook until deep brown all over, then transfer to the slow cooker. Add the onion and leeks to the frying pan and cook for a few mins, until they soften. Add a splash of water and scrape any tasty bits from the bottom, then tip everything into the slow cooker. Add the carrot, herbs, stock cube, mustard and vinegar, season, then add enough water to just cover the ingredients. Stir, then set your slow cooker on low for 6-8 hrs, or high for 5-6 hrs.
• In a saucepan, mix the cornflour and honey with 1-2 tsp of liquid from the slow cooker, until you have a smooth paste. Add 100ml more liquid, bring to a simmer until thickened, then stir back into the casserole. Serve with mash or dumplings, scattered with thyme leaves.

Steps:

• Cut fat and bone from pork chops.
• In a shallow bowl, mix the flour, salt and pepper.
• Heat shortening in a large skillet.
• Dredge the pork chops in flour mixture.
• Cook pork chops for about 4 minutes on each side or until browned.
• Place pork chops in a single layer in an ungreased roasting pan or 13 x 9 x 2 baking dish.
• In another bowl, combine mushroom soup, chicken broth, half the container of sour cream and rosemary with a wisk.
• Pour over pork chops.
• Sprinkle half the can of fried onions on top.
• Bake at 350 degrees for about 45 minutes.
• Then, stir remaining sour cream into gravy.
• Sprinkle remaining can of fried onions on top of pork chops.
• Return to oven and bake uncovered for about ten more minutes.

Steps:

• Preheat oven to 350°F.
• Trim fat from pork chops.
• Slash the sides with a knife, in two or three places.
• Brown the chops in oil.
• Place the chops in a single layer in a large cooking dish.
• Blend all remaining ingredients together and pour over the pork chops.
• Cover with tinfoil and bake for 1 hour in a 350°F oven.

Steps:

• Cut the pork into cubes no more than an inch square.
• Finely chop the onion.
• Heat the stock.
• Wash and drain the rice.
• Heat the oil in a large, heavy based saucepan.
• Dust the pork in the flour, then brown the meat in the oil, add the onion.
• and cook for a few minutes.
• Season to taste, add the rice and hot stock, cover the pan and simmer gently for 20 minutes.
• Peel, quarter and dice the apples and stir into the casserole with the peas. Re-cover the pan and simmer for a further 10 minutes.
• Sprinkle with the chives.