Creamy Pork Chop Casserole Recipe

4.5 3 2
Creamy Pork Chop Casserole Recipe
Creamy Pork Chop Casserole Recipe photo by Taste of Home
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Creamy Pork Chop Casserole Recipe

Read Reviews
4.5 3 2
Publisher Photo
Tender pork chops are treated to a sweet-tangy marinade and topped with gooey melted cheese in this delightful meal from Debbie Hankins of Ironton, Ohio. The rice and vegetable medley is a great compliment.
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. + marinating Bake: 55 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. + marinating Bake: 55 min.

Ingredients

  • 1/4 cup reduced-sodium teriyaki sauce
  • 2 bone-in pork loin chops (8 ounces each and 1/2 inch thick)
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 cup frozen peas and carrots
  • 3/4 cup water
  • 1/2 small sweet red pepper, chopped
  • 1/3 cup uncooked long grain rice
  • 1 teaspoon dried minced onion
  • 1/8 teaspoon pepper
  • 1/4 cup shredded Mexican cheese blend

Directions

Place teriyaki sauce in a large resealable plastic bag; add pork chops. Seal bag and turn to coat; refrigerate for at least 1 hour.
Preheat oven to 350°. In a large bowl, combine soup, peas and carrots, water, red pepper, rice, onion and pepper. Transfer to an 11x7-in. baking dish coated with cooking spray.
Drain and discard marinade. Place pork chops over rice mixture. Cover and bake 40 minutes. Uncover; sprinkle with cheese. Bake 10-20 minutes longer or until a thermometer reads 145° and cheese is melted. Let stand 5 minutes before serving. Yield: 2 servings.
Originally published as Creamy Pork Chop Casserole in Cooking for 2 Winter 2009, p18

Nutritional Facts

1 each: 648 calories, 31g fat (10g saturated fat), 127mg cholesterol, 1479mg sodium, 47g carbohydrate (7g sugars, 5g fiber), 47g protein.

  • 1/4 cup reduced-sodium teriyaki sauce
  • 2 bone-in pork loin chops (8 ounces each and 1/2 inch thick)
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 cup frozen peas and carrots
  • 3/4 cup water
  • 1/2 small sweet red pepper, chopped
  • 1/3 cup uncooked long grain rice
  • 1 teaspoon dried minced onion
  • 1/8 teaspoon pepper
  • 1/4 cup shredded Mexican cheese blend
  1. Place teriyaki sauce in a large resealable plastic bag; add pork chops. Seal bag and turn to coat; refrigerate for at least 1 hour.
  2. Preheat oven to 350°. In a large bowl, combine soup, peas and carrots, water, red pepper, rice, onion and pepper. Transfer to an 11x7-in. baking dish coated with cooking spray.
  3. Drain and discard marinade. Place pork chops over rice mixture. Cover and bake 40 minutes. Uncover; sprinkle with cheese. Bake 10-20 minutes longer or until a thermometer reads 145° and cheese is melted. Let stand 5 minutes before serving. Yield: 2 servings.
Originally published as Creamy Pork Chop Casserole in Cooking for 2 Winter 2009, p18

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MY REVIEW
Flenner User ID: 2160342 163318
Reviewed Mar. 12, 2011

"We all really liked this, but as a caution, my chops were very thick so I had to bake them longer and therefore it was not as creamy, although I could have added a little liquid to the rice mixture after baking. This is good company dish."

MY REVIEW
raaadts User ID: 2750715 103663
Reviewed Feb. 26, 2011

"The meat was raw and we had to fry in a frying pan after an hour of cooking. Will never make this again!!"

MY REVIEW
howdu User ID: 1170706 159864
Reviewed Jan. 26, 2011

"My husband and I enjoyed this dish. I omitted the marinade for the pork. Before baking, I browned the chops in a nonstick skillet, then placed them over the rice/soup mixture. I omitted the red pepper (didn't have any) and omitted the cheese topping. Instead of peas and carrots, I used a cup of frozen mixed vegetables. The casserole is very creamy. When I first removed it from the oven I was afraid it was runny, but as it cooled 5 minutes or so it firmed up some. I'll make it again"

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