Pork Chop-Vegetable Casserole
A hearty pork chop casserole featuring tender chops in a creamy mushroom sauce with potatoes and peas, perfect for comforting family dinners and satisfying flavorful bites.
Ingredients
- 6 (1/2-inch thick) pork chops ⓘ
- 2 Tbsp. vegetable oil
- 1 (10 3/4 oz.) can cream of mushroom soup, undiluted ⓘ
- 1/2 tsp. garlic salt
- 1/2 tsp. dried whole thyme ⓘ
- 1/2 tsp. Worcestershire sauce ⓘ
- 1 (4 oz.) can mushroom stems and pieces, drained ⓘ
- 1 (16 oz.) can whole potatoes, drained ⓘ
- 1 (10 oz.) pkg. frozen English peas, thawed ⓘ
Instructions
- Brown the pork chops in vegetable oil for 3 to 5 minutes on each side.
- Arrange the browned chops in a 13 x 9 x 2-inch dish.
- Combine cream of mushroom soup, garlic salt, dried thyme, Worcestershire sauce, mushroom stems and pieces, whole potatoes, and thawed English peas.
- Spoon the mixture over the pork chops.
- Cover the dish and bake at 350°F for 30 minutes or until bubbly.
Tips & Substitutions
For added flavor, consider marinating the pork chops in garlic and herbs before browning. If you're short on time, you can substitute fresh mushrooms for the canned ones. Using low-sodium cream of mushroom soup can help reduce the salt content. This dish can also benefit from a sprinkle of cheese on top during the last few minutes of baking for a deliciously gooey finish.
Serving Suggestions
This Pork Chop-Vegetable Casserole is hearty on its own, but pairs beautifully with a fresh salad or steamed vegetables for a complete meal. Consider serving with crusty bread to soak up the delicious sauce. For a comforting side dish, try it alongside mashed potatoes or rice. This dish is perfect for busy weeknights or for entertaining guests.
Storage & Reheating
To store leftovers, place the casserole in an airtight container and refrigerate for up to 3 days. Reheat in the oven at 350°F for about 20 minutes or until heated through. You can also use the microwave, but be sure to cover the dish to avoid drying it out. For best results, add a splash of broth to maintain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Pork Chop-Vegetable Casserole contains roughly 921 calories, with 13g protein, 71g carbohydrates, and 66g fat. It is an excellent source of vitamin A (70% of the Daily Value), potassium (41% of the Daily Value), and vitamin C (32% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 691mg per serving (30% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use boneless pork chops instead of bone-in?
Yes, boneless pork chops can be used in this recipe. Just be mindful of the cooking time as they may cook faster than bone-in chops. Ensure they reach an internal temperature of 145°F for safe consumption.
What can I substitute for cream of mushroom soup?
If you want a healthier option, you can make your own cream of mushroom soup by blending sautéed mushrooms with broth and a thickener like cornstarch. Alternatively, you can use cream of chicken or a homemade white sauce for a different flavor profile.
Can I freeze the casserole before baking?
Yes, you can assemble the casserole and freeze it before baking. Cover it tightly with plastic wrap and then aluminum foil to prevent freezer burn. When you're ready to bake, thaw it in the refrigerator overnight and then bake as directed. This makes for a convenient meal option.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).