Easy Oven Baked Pork Chops (Juicy and Tender)
Learn how to cook pork chops in the oven perfectly at all time with this easy oven baked pork chops recipe. I used bone-in pork chops to make this amazingly juicy and flavourful recipe but you can also use boneless cut if that is what you have. This recipe uses the most basic pantry ingredients, very affordable and ready in no time.
***Preheat the oven at 200C/400F ***
Ingredients
4 Bone-in Pork chops but you can also use boneless cut my pork chops are just about 1-inch thick
4 tablespoons extra virgin olive oil
½ tablespoon smoked paprika
1 tablespoon brown sugar
½ tablespoon fennel seeds
2 teaspoon garlic granules
2 teaspoon onion powder
½ teaspoon oregano
1 teaspoon parsley
Salt and black pepper about 1 teaspoon each or as to taste
Find the full written recipe on my blog:
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Pork Chop Casserole With Rice Recipe | Pork Chop Recipes
How to make Pork Chop Casserole with Rice recipe.
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Measurements Used
6 Center Cut Pork Chops
2 cup Rice
1 1/4 cup Pork Stock or Water
1 can Cream of Mushrooms
1 can Cream of Onion
1 tablespoon Adobo Seasoning
1/2 teaspoon to 1 teaspoon Black Pepper
1 small Onion Chopped
1/2 cup Green Onion chopped
1/2 cup Fresh Parsley chopped
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Pork Chop Casserole
It looks like a clip is missing from my video. Sorry!
The instructions are down further in the description but I added the uncle ben's seasoning packet and 1/2 of the boullion cube and half of the soup to the water and poured it over the rice, covered and bake for 1 hour and 15 minutes then add the seared pork chops and the other half of the soup recover and bake 30 more minutes.
I'm so sorry a clip was missing and I didn't even realize it
Pork Chop Casserole
1 box Uncle Ben original wild rice
4-6 pork chops
Mushrooms (optional)
Onion (optional)
1&3/4 cup water
1 can cream of mushroom soup
Rinse rice and sprinkle in the bottom of a sprayed or greases 9x13 pan. Add mushrooms and onions if desired.
Mix seasoning pack and 1/2 of bullion cube and 1/2 can of soup (saving the rest of the soup until later) in the water and pour rice. Cover tightly with tin foil and bake for 1 hour and 15 minutes.
In skillet quickly sear both sides of chops.
Place pork chops on top of rice and cover back up and continue baking for 30 more minutes.
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How to Make Pork Chop and Potato Casserole | Pork Chop Recipes | Allrecipes.com
Get the recipe for Pork Chop and Potato Casserole at
Check out how to make a super simple pork and potato casserole. Just sear boneless pork chops and place them over sliced potatoes and diced onion. Pour a creamy mushroom sauce, sprinkle some cheese and bake to perfection.
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Easy PORK CHOP CASSEROLE | Recipes.net
Make a hearty and filling oven-baked meal for the family with this pork chop casserole! The thick and tender chops are baked with mushroom soup mixture giving it a luscious creamy flavor. Top it off with some fried onions for added flavor and crunch!
???? Check the full recipe on how to make Pork Chop Casserole here:
Ingredients:
6 pcs pork chops, roughly 1½ lb total, boneless, skinless, and trimmed
10¾ oz (1 can) condensed mushroom soup, undiluted
8 oz sour cream
1 oz fried onions, preferably French’s
¾ cup sifted all-purpose flour
⅔ cup chicken broth
2 tbsp vegetable oil
1 tsp salt
1 tsp ground black pepper, divided
¼ tsp dried thyme
To serve:
Parsley, chopped
Side salad of your choice
⬇️ How to make Pork Chop Casserole⬇️
0:09 Preheat your oven to 350 degrees F.
0:13 In a mixing bowl, add condensed soup, sour cream, broth, half of the ground pepper, and thyme. Whisk until evenly incorporated and set aside.
0:33 In a shallow bowl, combine the flour, salt, and remaining ground pepper.
0:48 Heat oil in a large skillet. Dredge pork chops in the flour mixture, then sear for roughly 4 to 5 minutes per side or until browned.
1:09 Place chops, preferably in a single layer, in an ungreased baking casserole of your choice.
1:11 Pour the soup mixture over the chops and sprinkle the fried onions.
1:22 Cover with foil and bake for 45 to 50 minutes.
1:27 Return to the oven and bake uncovered and bake for another 10 minutes before serving.
1:33 Portion accordingly. Garnish with parsley and serve with a salad of your choice!
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How To Make: Pork Chop and Potato Casserole
How To Make: Pork Chop and Potato Casserole
Recipe Found Here -
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The base layer here (and the carb-y comfort) is thinly sliced red potatoes that get simmered with some onions in a bit of cream until they’re just fork tender. You want to be sure they cook through but don’t fall apart, so slice ’em thin. A mandolin is your friend here. They form a little bed in the baking dish, and that’s topped with some fresh rosemary and nutty gruyere cheese.
Pat the pork chops dry and give them a sprinkle with some salt and pepper, but there’s no need to sear them or prep them in any other way. Just nestle them down into that creamy bed of onions and potatoes and top them with more cheese and some Panko breadcrumbs.
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As they bake together in the oven, the onion-infused cream bubbles up around the meat and keeps it moist and tender. The cheese browns, the breadcrumbs get irresistibly crispy, the potatoes come out tender and full of flavor… It’s like a casserole dream fulfilled.
Pork Chop Potato Casserole
45 minutes to prepare serves 4-6
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INGREDIENTS
1/4 cup Panko bread crumbs
3 tablespoons olive oil, divided
3 large red potatoes, sliced 1/8-inch thick
1/2 yellow onion, thinly sliced
2 cups heavy cream
1 1/2 cups Gruyere or Swiss cheese, grated and divided
6 (3/4-inch thick) boneless pork chops
2 teaspoons fresh rosemary, finely chopped and divided
Kosher salt and freshly ground black pepper, to taste
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PREPARATION
Preheat oven to 400°F and grease a 9x13-inch baking dish.
In a small bowl, stir together the Panko breadcrumbs and 1 tablespoon of the olive oil. Set aside.
In a large saucepan over medium-high heat, add the onions, potatoes, and cream. Season with salt and pepper and bring to a simmer. Continue simmering until potatoes are just fork tender, stirring occasionally. Reduce heat if needed to maintain simmer.
Remove from heat and transfer potatoes and onions to prepared baking dish. (A slotted spoon works well.) Sprinkle with 1 cup of the cheese and half of the rosemary.
Pour 1 cup of the cream from the saucepan over the potato mixture and discard the rest.
Pat pork chops dry with a paper towel and drizzle them with remaining olive oil. Season each side liberally with salt and pepper, as well as the remaining rosemary. Rub to coat chops evenly with oil and seasoning.
Arrange pork chops across the potato mixture, pressing them down lightly into potatoes. Sprinkle with remaining cheese, and then the Panko breadcrumbs.
Cover dish tightly with aluminum foil and bake for 15 minutes. Uncover and bake 15 minutes more. Enjoy!
Recipe adapted from Bev Cooks.
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