Sure to quickly become a family favorite, this hearty winter casserole is best served with hot crusty rolls, mustard pickles, and pickled beets. To round out the meal you may wish to add a side dish of vegetables; cubed roasted squash drizzled with maple syrup or perhaps lightly steamed and buttered green string beans.
Oven Baked Pork Chop Casserole
- Two (10 oz each) cans of condensed cream of mushroom soup
- 1 cup of water
- 1 cup of milk
- 1 large onion, cut in rings
- 1 cup finely chopped onion
- 1 cup finely chopped celery
- 1 teaspoon fresh thyme (optional)
- 4 pork chops (bone in)
- 4 carrots, thinly sliced
- 4 potatoes, thinly sliced
- Optional: 2 Tablespoons of butter
- Place a layer of onion rings over the bottom of a large, deep sided, ovenproof casserole dish. Select a dish that will fit the four pork chops snugly side by side in the bottom.
- Rinse porkchops and gently pat dry*. Place pork chops in casserole dish on top of onions. Sprinkle with 1 cup finely chopped onion and the finely chopped celery, and season with thyme (optional).
- Next, place a layer of sliced carrots into casserole dish. Place a layer of potatoes into casserole dish. Pat the layers down to keep them as flat as possible.
- Combine the two cans of soup with the water and milk, whisking until smooth and pour over entire casserole. If you are using the optional butter, drop it on top here and it will melt as it cooks. You may need to adjust the recipe and add additional water and milk to ensure the vegetables are completely covered in liquid. You can season with a dash of salt, pepper, celery salt, garlic salt, chili powder or minced fresh garlic at this point if you like.
- Cover with tin foil or casserole dish lid and bake at 325’F for 3 to 4 hours, until the meat is extremely soft and tender and falls from the bone. Be sure to check this a few times while baking and if it seems too watery, pull back the foil for a bit of the cooking time to let some steam escape and allow the liquid to reduce a bit, this will give a thicker sauce. This recipe makes 4 servings.
*Note: The pork chops may be browned on each side before placing in the casserole however the dish tastes just as good and is quicker to prepare without this step.
Don’t be afraid to experiment with this recipe, the vegetable and cream soup ingredients can be substituted for an endless possibility of flavor combinations. This dish is so delicious, and so popular that you will be unlikely to have any leftovers, but if you are so lucky they will taste just as good reheated the next day.