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Creamy Pork Chop Casserole Recipe

Creamy Pork Chop Casserole Recipe

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. YIELD: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

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.

Nutritional Facts

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

Reviews for Creamy Pork Chop Casserole

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MY REVIEW
Flenner 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 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 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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Wine Pairings

Full-Bodied White Wine

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