Pork Chops Casserole Food

PORK CHOP AND RICE CASSEROLE

Ingredients:

• 2 tablespoons vegetable oil
• 4 pork chops
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (10.75 ounce) can condensed cream of celery soup
• 1 cup milk
• 1 cup uncooked instant rice
• ½ cup butter

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Heat vegetable oil in a large skillet over medium heat, and brown the pork chops on both sides, 5 to 8 minutes per side. Place the chops into a 9x13-inch baking dish. In a large saucepan, whisk together the cream of chicken soup, cream of celery soup,and milk until smooth. Stir in the rice, and add the butter; bring the mixture to a boil over medium heat, and stir until the butter has melted. Pour the rice mixture over the chops; cover the dish with foil.
• Bake in the preheated oven until tender, about 2 hours.

PORK CHOP CASSEROLE

Ingredients:

• 3/4 cup flour
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 6 pork chops (3/4 to 1-inch thick)
• 2 tablespoons vegetable oil
• 1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
• 2/3 cup chicken broth or 2/3 cup dry white wine
• 1 cup sour cream, divided (8 oz)
• 1 (2 7/8 ounce) can French-fried onions, divided

Steps:

• In a shallow bowl, combine the flour, salt and pepper; dredge pork chops.
• Heat oil in a large skillet; cook pork chops for 4 to 5 minutes per side or until browned.
• Place pork chops in a single layer in an ungreased 13x9x2 inch baking dish.
• Combine cream of mushroom soup, chicken broth and 1/2 cup sour cream; pour over chops.
• Sprinkle with half of the French fried onions.
• Cover and bake at 350 degrees Fahrenheit for 45 to 50 minutes.
• Stir remaining sour cream into the sauce.
• Top chops with remaining onions.
• Return to oven, uncovered, for 10 minutes.

SLOW COOKER PORK CASSEROLE

Ingredients:

• 1 tbsp vegetable or rapeseed oil
• 4 pork shoulder steaks (about 750g), cut into large chunks
• 1 onion, chopped
• 1 leek, chopped
• 1 carrot, chopped
• bundle of woody herbs (bouquet garni) - we used 2 bay leaves, 3 sage leaves and 4 thyme sprigs, plus a few thyme leaves to serve
• 1 chicken stock cube
• 2 tsp Dijon mustard
• 1 tbsp cider vinegar
• 2 tsp cornflour
• 1 tbsp honey

Steps:

• Heat your slow cooker. Drizzle the oil in a wide frying pan over a high heat. Season the pork, then add to the hot pan. Avoid overcrowding the meat - you may want to do this in batches. Cook until deep brown all over, then transfer to the slow cooker. Add the onion and leeks to the frying pan and cook for a few mins, until they soften. Add a splash of water and scrape any tasty bits from the bottom, then tip everything into the slow cooker. Add the carrot, herbs, stock cube, mustard and vinegar, season, then add enough water to just cover the ingredients. Stir, then set your slow cooker on low for 6-8 hrs, or high for 5-6 hrs.
• In a saucepan, mix the cornflour and honey with 1-2 tsp of liquid from the slow cooker, until you have a smooth paste. Add 100ml more liquid, bring to a simmer until thickened, then stir back into the casserole. Serve with mash or dumplings, scattered with thyme leaves.