Recipe: Pork Chop Bake
And let me be clear here, I like that green bean casserole. You know the one, it has green beans and some kind of creamy soup-ish sauce and it’s got those weird fried onions mixed in it. Someone always brings it at Thanksgiving.
Even French’s seems to think that is the main stage for their french fried onions. Well, here is another dish that may supplant green beans in french fried onion life. Frankly, I don’t remember where I got this recipe. I think is was in a newspaper column quite some time ago. All I remember is that it’s the first full meal I can remember being able to cook (disregarding hamburgers and hot dogs on the grill).
Kathleen may take issue with the “full meal” description, as it clearly is light on the vegetables, and the final picture below is certainly missing something green or salad-like to make the meal complete, but this will feed some people and do so quickly and easily.
There is also plenty of room for improvisation and personalization. Change the cheese, add some sauteed veggies to the potatoes, or add some diced chilies (yeah, I already did that, it was my addition to the newspaper’s original recipe).
The original recipe also called for a 1/2 cup of milk instead of the de-glazing liquid, when combining all the ingredients. That just seems criminal to me. Here you’ve gone to all the trouble to brown six boneless pork chops, and you’re going to just throw all that deliciousness away in favor of a 1/2 cup of milk?
Do you see this? It is liquid flavor. It’s where delicious, delicious gravy begins. All available by simply pouring 3/4 cup of water into your skillet and scraping with a wooden spoon. You are welcome.
It’s all ready to go in the oven at 350 degrees for 40 or so minutes. After that, pull it out and check one of the chops to make sure they’re cooked through. Sprinkle the remaining cheese and onions over the top and return to the oven for 5 or so minutes.
|Pork Chop Bake|
- 6 boneless pork loin chops. about 1.5 lbs.
- 1 can cream of celery soup
- 1/2-ish cup of sour cream
- 24 oz. package of frozen hash browns or Potatoes O-Brien, thawed
- 1 cup shredded cheddar cheese
- 1 can French’s Onion Rings
- 1 cad diced green chilies
- Season the pork chops well, then brown in batches. De-glaze the skillet with 3/4 cup water and reserve the liquid.
- Combine soup, de-glazed liquid, sour cream, chilies, and potatoes. Stir to combine.
- Add 1/2 cup cheese and half of the onion rings, combine and spoon into a casserole dish. Top with pork chops.
- Bake at 350 for 40 minutes.
- Top with remaining cheese and onion rings and bake for 5-10 more minutes, until cheese is melted and the onion rings are crisp. Allow to rest for 5 minutes, then serve.
Rating: This one always gets 5 out of 5 beers from me. It is a quick and hearty meal, and splits into lunchtime portions easily.