Pork Chop Casserole
Ingredients
5
servings
- 5 pork chops
- 1 can cream of mushroom soup
- 1 package Lipton onion soup mix
- 1 cup water
- 1 tsp Kitchen Bouquet
Step-by-Step Instructions
- Preheat oven to 350 degrees.
- In a 9x13 casserole dish, mix together the cream of mushroom soup, onion soup mix, water, and Kitchen Bouquet until well combined.
- Add the uncooked pork chops to the mixture, turning to coat them with the sauce.
- Cover the casserole dish tightly with aluminum foil.
- Bake for 1½ hours until pork chops are tender and cooked through.
- Serve hot over rice.
Common Problems and Solutions
Q: Can I use bone-in or boneless pork chops?
A: Either works perfectly. Bone-in chops may take a few extra minutes to cook through, but they add extra flavor to the sauce. Boneless chops cook a bit faster and are easier to serve.
Q: My sauce seems too thick or too thin, what happened?
A: If too thick, add a bit more water (¼ cup at a time). If too thin, remove the foil for the last 15 minutes of baking to let some moisture evaporate. The sauce should be gravy-like consistency.
Tips and Techniques
The Kitchen Bouquet adds a beautiful brown color and depth of flavor to the sauce - don’t skip it. If you don’t have it, you can substitute with a teaspoon of Worcestershire sauce or soy sauce. Make sure to cover the dish tightly with foil to keep the pork chops from drying out during the long bake time.
Ingredient Substitutions
- pork chops: chicken thighs or breasts, or meatballs
- cream of mushroom soup: cream of chicken or cream of celery soup
- Kitchen Bouquet: Worcestershire sauce or soy sauce
Equipment Needed
- 9x13 inch casserole dish
- aluminum foil
- mixing spoon
