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Image Credit: Angela
Parmesan-Crusted Pork Chop Casserole
Angela, creator of “Roasted Ranch Potatoes with Bacon and Cheese”
3 - 4 thin, large boneless pork chops (or 5 - 6 small ones)
Salt and pepper, to taste
½ sleeve saltine crackers, crushed finely
2 cups instant white rice
1 can cheddar cheese soup
½ can cream of mushroom soup
Preheat oven to 350ºF.
Mix to combine the rice, soups, pinch of salt and pepper, ½ cup shaved parmesan and water (I fill one of the empty soup cans full) in a greased medium casserole dish (I use a 8 ½ x 11 for this).
I pound out thick chops to a very thin thickness, but you can buy chops already super thin.
Salt and pepper both sides of the chops.
Press a light sprinkling of crushed cracker crumbs onto one side of chops.
Brown both sides of chops - starting with crumb side first - in a drizzle of olive oil on medium-high heat. (You may have to do this one at a time ... depending on size of chops and pan.)
Set aside each chop as you continue browning the remaining pork.
Arrange chops onto rice mixture in casserole dish ... sprinkling shaved parmesan on top of each chop.
Cover with foil and bake on middle rack for one hour ... removing foil for the last 30 minutes of baking.
Broccoli or frozen peas can be added to rice mixture for a more-complete all-in-one meal. Let rest 5 minutes before serving.
You can combine this recipe with some others from our collection.
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