You know those nights when you just don’t know what to make for dinner? You open the fridge, and all you see is a lonely pork chop staring back at you, but never fear! This easy pork chop casserole recipe is here to save the day!
I decided to try making the casserole myself this week, and it turned out just as good as I remembered. The pork chops were tender and juicy, the potatoes were perfectly cooked, and the cheese was melted and creamy.
This pork chop casserole recipe is a family favorite. Everyone loves it, and it’s so easy to make. You just put the pork chops in a casserole dish, top them with some sauce and cheese, and bake them until they’re nice and crispy. It’s the perfect weeknight meal.
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
In a bowl, combine rice, soup, milk, peas and carrots, 1/4 of the fried onions, 1/4 of the cheese and a pinch of salt. Pour into a well greased 9×9 pan. Heat the oil in a skillet, season the chops with the house seasoning (garlic powder, onion powder and pepper). Fry each chop a minute or 2 on each side to get a little brown. Remove and place on top of the rice. Cover with foil and bake for 25 min. Uncover and top with remaining cheese and fried onions. Return to oven for an additional 5-10 minutes until cheese is melted and onions are lightly browned.