Steps to Make Any-night-of-the-week Pork Chop Casserole
Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a special dish, How to Make Award-winning Pork Chop Casserole. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Pork Chop Casserole, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pork Chop Casserole delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
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As for the number of servings that can be served to make Pork Chop Casserole is 5 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we have to prepare a few ingredients. You can cook Pork Chop Casserole using 9 ingredients and 7 steps. Here is how you can achieve that.
Ingredients and spices that need to be Get to make Pork Chop Casserole:
- 5 boneless pork chops, cut in half
- 1/2 cup all-purpose flour
- 3 large red potatoes, cut into 1/8" slices
- 1/2 white onion, thinly sliced into rings
- 1 can cream of mushroom soup
- 1 1/2 cup shredded cheddar cheese
- 1 salt and pepper to taste
- 1 parsley for garnish
- 1 vegetable oil for frying
Steps to make Pork Chop Casserole
- Preheat oven to 375°
- Place the flour in a shallow dish and lightly dredge each pork chop through the flour, shaking off any excess flour. Season both sides with salt and pepper.
- Heat 2-3 tablespoons of oil in a large skillet over medium-high. Place the chops in the pan and brown on both sides. It's ok if it doesn't cook all the way through.
- Arrange the bottom of a 9x13 baking dish with half the potato slices. Overlap slightly. Then arrange the browned chops on top of the potatoes, followed by the remaining potato slices. Then arrange the onion rings on top of the potatoes. Sprinkle with salt and pepper.
- Pour the cream of mushroom soup into a medium bowl. Fill 3/4th of the can with water, then add to the cream of mushroom. Whisk to combine. Evenly pour over the casserole.
- Top with shredded cheese and bake for 30-45 minutes, or until the potatoes are tender and fork pierceable.
- Garnish with parsley and serve.
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