Creamy Pork Chop Casserole Recipe
Creamy Pork Chop Casserole Recipe photo by Taste of Home

Creamy Pork Chop Casserole Recipe

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.
TOTAL TIME: Prep: 15 min. + marinating Bake: 55 min.
MAKES:2 servings
TOTAL TIME: Prep: 15 min. + marinating Bake: 55 min.
MAKES: 2 servings

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

Nutritional Facts

1 pork chop with 1-1/2 cups rice mixture (prepared with reduced-fat cheese) equals 648 calories, 31 g fat (10 g saturated fat), 127 mg cholesterol, 1,479 mg sodium, 47 g carbohydrate, 5 g fiber, 47 g protein.

Directions

  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

Nutritional Facts

1 pork chop with 1-1/2 cups rice mixture (prepared with reduced-fat cheese) equals 648 calories, 31 g fat (10 g saturated fat), 127 mg cholesterol, 1,479 mg sodium, 47 g carbohydrate, 5 g fiber, 47 g protein.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Creamy Pork Chop Casserole

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
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
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
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"

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT