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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 16 |
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After reading through several pork chop casserole recipes I came up with this one. My family loved it and told me it was worth 5 stars and said the recipe was a definate keeper. Hope you enjoy this as much as we did. Ingredients:
8 boneless pork chops, about 1-inch thick |
1 large spanish onion, sliced in half then slice each half into thin slices |
2 (8 ounce) cans mushroom stems and pieces, drained well |
10 cherry tomatoes, sliced in half |
2 (6 ounce) boxes savory herb stove top stuffing mix, prepared as directed |
2 (10 ounce) cans cream of mushroom soup |
1 cup shredded cheddar cheese |
1/4 cup olive oil |
4 tablespoons butter |
garlic salt |
black pepper |
Directions:
1. Preheat oven to 325 degrees.
2. Heat olive oil and butter on medium high heat until butter is melted.
3. Season pork chops with garlic salt and pepper to taste, brown briefly on both sides, you will have to do at least 2 batches.
4. Put in a 9x13 baking pan that has been sprayed with Pam Spray.
5. Next fry the mushrooms and onions in same pan with the drippings left from the pork chops over medium high heat and saute until lightly carmalized about 15 minutes then add the tomatoes.
6. Immediately pour mixture over pork chops and spread to cover the top completely.
7. Spread both cans of cream of mushroom soup over the whole top of onion mixture.
8. Spread shredded cheddar cheese over the whole top of soup mixture.
9. Spread stuffing mixture over the whole top of cheese layer.
10. Cover with tin foil and bake in 325 degree oven for 1 hour and then remove foil and bake for about 30 minutes.
11. NOTE: Chops will be very tender but not juicy.
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