Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

This impromptu casserole turned out so good, I had to share. A very tastey reasonably quick supper.

Ingredients Nutrition

Directions

  1. Coat a small frypan with veggie spray, heat pan very hot and sear pork chops on both sides.
  2. Reduce heat to medium hot and brown well, turn and brown the other side.
  3. Meanwhile, spread 1/3 of the soup on the bottom of a 2 quart casserole.
  4. Spread sliced mushrooms on top of the soup, spread sliced potatoes evenly over the mushrooms.
  5. Scatter the baby carrots evenly around the potatoes.
  6. Sprinkle the sliced pepper over the potatoes.
  7. Sprinkle with thyme leaves, salt and pepper to taste over all.
  8. Spread 1/3 of the soup over the veggies.
  9. Remove pork chops from frypan and lay on top of the veggies and soup.
  10. Add the 1/2 cup of water or wine to the hot frypan and deglaze.
  11. Pour over the pork chops and veggies.
  12. Spread the remaining 1/3 of the soup over the pork chops.
  13. Cover and cook in 375f degree oven for 1 hour.
Most Helpful

Dorothy this is what I call real comfort food. Excellent - do ahead - one dish meal . I took the cover off the last 1/2 hour so it would get golden (which it did) Served with a little side salad - excellent - Thanks Dorothy Additional comments Made it again - this time I adde a whole Jlapeno pepper finely chopped Mmmmm It is snowing outside and this recioe is so easy and so tasty and so rib tickling good

Bergy December 26, 2006

I made this last night. It was delicious. Phil

Phil Franco September 14, 2005

Made this following the recipe almost 'to the tee'. Doubled it to feed 3 of us plus a little for the dog, used cream of mushroom soup instead of fresh 'shrooms and celery soup; and a banana pepper out of our garden. Added some season salt and some basil too. It was so good I was complemented twice by my wife! Barely any leftovers either. Next time will use more sliced peppers and a different kind of cream soup.

jimjam63 July 21, 2011