With this dish, you can serve with rice. You can also try baking it with different vegetables, or potatoes. The whole household gave this recipe up a loaf. I cooked mine in the crockpot so the pork chops came out nice and tender. Next time I’d use half of the water called for so that the gravy is a bit thicker but most of us thought the taste was great! Thanks, to Sasha. I recommend cooking this at any cookout, as it feeds lots of men and women! My husband loved it and ate almost the entire dish! Your kids will love them also!
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To create this yummy pork chops casserole you will need the following ingredients:
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Ingredients:
4 boneless pork chops
2 C. cooked rice
1 10.5 oz. can cream of mushroom soup
1 C. frozen peas and carrots, thawed
1/4 C. milk
1/2 C. French Fried Onions
1/2 C. grated cheddar cheese
pinch of salt
my house seasoning mix – see below
my house seasoning (equal parts garlic powder, onion powder and pepper…combine and store in an airtight container)
1 T. olive oil
Directions:
In a bowl, mix soup, rice, milk, peas and carrots, 1/4 of the fried onions, 1/4 of those cheese and a pinch of salt.
Uncover and top with remaining cheese and fried onions. Return to oven for an extra 5-10 minutes until cheese is melted and onions are lightly browned. Pour into a well-greased 9×9 pan.
Heat the oil in a skillet, season the chops with the home seasoning (garlic powder, onion powder, and pepper). Fry each pork chop per minute or two on each side to get a little brown. Remove and place it on top of the rice. Cover with foil and bake for 20 min.
Nutrition Info:
Per Serving: 258 calories; 17.7 g fat; 12 g carbohydrates; 12.9 g protein; 34 mg cholesterol; 1299 mg sodium.
Ingredients
- 4 boneless pork chops
- 2 C. cooked rice
- 1 10.5 oz. can cream of mushroom soup
- 1 C. frozen peas and carrots, thawed
- 1/4 C. milk
- 1/2 C. French Fried Onions
- 1/2 C. grated cheddar cheese
- pinch of salt
- my house seasoning mix – see below
- my house seasoning (equal parts garlic powder, onion powder and pepper…combine and store in an airtight container)
- 1 T. olive oil
Instructions
In a bowl, mix soup, rice, milk, peas and carrots, 1/4 of the fried onions, 1/4 of those cheese and a pinch of salt.
Uncover and top with remaining cheese and fried onions. Return to oven for an extra 5-10 minutes until cheese is melted and onions are lightly browned. Pour into a well-greased 9×9 pan.
Heat the oil in a skillet, season the chops with the home seasoning (garlic powder, onion powder, and pepper). Fry each pork chop per minute or two on each side to get a little brown. Remove and place it on top of the rice. Cover with foil and bake for 20 min.
Notes
Nutrition Info: Per Serving: 258 calories; 17.7 g fat; 12 g carbohydrates; 12.9 g protein; 34 mg cholesterol; 1299 mg sodium.
