Pork Chop Casserole I
Ingredients
- 4 - 6 pork chops
- 2 potatoes
- 2 tsp black pepper
- 2 tsp onion powder
- 2 tsp Cajun spices (Tony Chachere's or Slap Ya Mama)
- 1 onion, sliced
- 1 (10 oz) can golden cream of mushroom soup
- 1/4 cup each parsley and green onions
- 1 (6 oz) can mushroom steak sauce or brown gravy (optional)
Step-by-Step Instructions
- Preheat oven to 350°F. Spray a 9x13 baking pan with cooking spray.
- Slice potatoes into 1/4-inch rounds. Season both sides of the pork chops and potato slices generously with the black pepper, onion powder, and Cajun spices.
- Lay sliced potatoes in bottom of pan in an even layer, then layer sliced onions on top of potatoes, followed by the parsley and green onions. Finally, place pork chops over the onion mixture.
- In a small bowl, mix together the cream of mushroom soup and brown gravy (if using) with 1/2 can water until smooth. Spread evenly over pork chops. If not using the brown gravy, spread soup over pork chops and add about 1/2 can of water, pouring it over the top of the mixture.
- Cover tightly with aluminum foil and bake for 1 1/2 hours, or until pork chops are tender and cooked through (internal temperature of 145°F) and potatoes are fork-tender.
Common Problems and Solutions
Q: Can I use boneless pork chops instead of bone-in?
A: Yes, boneless chops work fine, but reduce cooking time to about 1 hour since they cook faster. Check for an internal temperature of 145°F to avoid overcooking.
Q: My potatoes aren't cooking through—what's wrong?
A: Make sure you're slicing the potatoes thin enough (about 1/4-inch) and that they're in an even layer on the bottom. If your pork chops are thick, you may need to add an extra 15-20 minutes of cooking time.
Q: The casserole seems dry—should I add more liquid?
A: Yes, if it looks dry halfway through cooking, add another 1/4 to 1/2 cup of water or broth. The gravy develops from the soup mixing with the juices from the pork and vegetables, so don't be shy about adding moisture.
Tips and Techniques
For extra flavor, brown the pork chops in a skillet for 2-3 minutes per side before layering them in the casserole—this adds color and depth to the gravy. You can also add sliced bell peppers or celery to the vegetable layers for a more complete trinity flavor.
Ingredient Substitutions
- pork chops: bone-in chicken thighs or chicken breasts
- cream of mushroom soup: cream of chicken soup or cream of celery soup
- fresh potatoes: frozen hash browns or tater tots
- fresh onions: 2 tablespoons dried minced onions
Equipment Needed
- 9x13-inch baking pan
- Aluminum foil
- Sharp knife for slicing potatoes
