Picture fromm joyouslydomestic Image Credit: Angela |
Parmesan-Crusted Pork Chop Casserole
Angela,
creator of “Roasted
Ranch Potatoes with Bacon and Cheese”
Ingredients:
3 - 4 thin,
large boneless pork chops (or 5 - 6 small ones)
Salt
and pepper, to taste
½ sleeve saltine
crackers, crushed finely
Olive oil
2 cups instant white
rice
1 can cheddar cheese
soup
½ can cream of mushroom
soup
Water
Shaved Parmesan
Preparation:
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.
Serve 3-4.
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