Creamy Pork Chops, Mushroom and Potato Casserole

Submitted by Kittencalrecipezazz

"Total comfort food! You will need 3/4-inch thick pork chops for this, make certain to slice the potatoes the same thickness as the chops to assure that both are cooked at the same time. You can use fresh mushrooms instead of canned but they will need to be sauteed firstly to release their liquid. Serve this with hot cooked buttered egg noodles and green beans!"

 

• Ready In: 1hr 55mins
• Ingredients: 15
• Serves: 6

ingredients

• 8 boneless pork chops (about 3/4-inch thick)
• seasoning salt
• black pepper
• 29.58 ml oil
• 29.58 ml butter
• 6 medium russet potatoes (sliced about 3/4-inch thick)
• 2 medium onions, halved and thinly sliced (can use 1 onion)
• 14.79-29.58 ml fresh minced garlic
• 2 small celery ribs, finely diced
• 283.49 g can mushroom pieces, well drained
• 2 (566.99 g) can cream of mushroom soup, undiluited
• 226.79 g container sour cream
• 118.29 ml milk
• 59.14 ml grated parmesan cheese
• 473.18 ml shredded old cheddar cheese, divided

directions

1. Het oven to 325 degrees.
2. Butter a 13 x 9-inch baking dish.
3. Heat oil with butter in a skillet.
4. Season the chops with seasoned salt and black pepper, add to the skillet and lightly brown on both sides; remove to a plate and set aside.
5. To the same skillet (add in more butter and/or oil if needed) add in onion, garlic, celery and mushroom pieces; saute for about 3 minutes; remove from heat.
6. Arrange the potato slices in the buttered baking dish, then top with the onion/celery mixture.
7. In a bowl combine the mushroom soup with sour cream, milk and Parmesan cheese, 1 cup grated old cheddar cheese, 1 teaspoon seasoned salt and black pepper to taste.
8. Spoon the soup mixture over the potatoes and onions.
9. Arrange the browned chops on top.
10. Cover with foil and bake about 1-3/4 to 2 hours or until the chops and potatoes are tender.
11. Remove from oven and sprinkle with about 1 cup (or more or less) grated old cheddar cheese, then return to oven uncovered for another 8-10 minutes.
12. Let stand about 10 minutes before serving.

Reviews

[Sara in MD]

We loved this dish! My DH ate it up and was delighted there would be leftovers. I didn't have cream of mushroom soup so I used one cream of celery and one cream of chicken and it was delicious. I also added a touch of dry mustard and some cayenne pepper to step 7. It didn't need the noodles - we ate it on its own merits :) Thank you for a keeper recipe. Pure comfort food!

 

[Newly-Wed]

One of my FAVORITES! Just throw on some green beans with it and it's YUMMY! The only thing is... it does not smell well cold (left over the next day) at all but the left overs taste just as yummy once hot!

 

[Bay Laurel]

I love pork and this recipe was no exception. I had to cut the recipe in half which i am thankful because I couldn't stop eating it. I added chopped bell beppers and celery seeds since I didnt have any celery, I would make this again. Thanks for posting Kittencal!!!

 

[Montana-GemBob]

Thanks KITTENCAL for a very good recipe. My wife really liked it and so did my grandsons. It didn't last long. Just served it by itself. For my part it could be "kicked up a notch" but I can add spices later. Thanks again and I will be making this again. GemBob

 

[Shirl]

This went over very well! I know when there is potatoes and meat that my hubby will love it. The potatoes came out very creamy and tastey. The meat was a tad over cooked so next time I will add the meat during the last 30 mins. or so. I made this for a Friday night dinner thinking that it would be quick and easy. Well, it went together quickly and had I read the cooking time I probably would have waited for a weekend to make this, as dinner was not served until 9:00 or so. But what a yummy dinner it was! Ms. Carol I just can't go wrong with one of your recipes. Thank you for taking the time to post this delicous pork and potaoe recipe, that will grace my table again and again. Shirl