EASY PORK CHOP BAKE - ABC 8NEWS - WRIC | Richmond, Virginia News & Weather

EASY PORK CHOP BAKE

Posted: Updated:

EASY PORK CHOP BAKE

6 servings

 

This recipe is quick and easy to prepare, as well as very tasty.  I developed the recipes several years ago when I was a spokesperson/home economist for the meat industry.

 

  • 2 tablespoons butter or margarine or extra virgin olive oil, divided (see note)
  • 6 pork chops, bone-in or boneless, each cut ½ to 1-inch thick
  • Salt or seasoned salt and freshly ground pepper or seasoned pepper to taste
  • ¾ to 1 cup sliced fresh mushrooms or 1 (4.5-ounce) jar/can (net wt.) sliced mushrooms, drained
  • 1/3 cup chopped green or sweet red pepper, or a combination
  • 1/3 cup chopped peeled onion
  • 1½ cups cut fresh green beans, partially cooked and drained, or 1 (9-ounce) package cut or French-style frozen green beans, thawed and drained, (do not partially cook thawed frozen green beans)
  • 1 (10 ¾-ounce) can cream of mushroom soup or reduced-fat cream of mushroom soup, undiluted
  • 2 tablespoons milk or reduced-fat or skim milk
  • 1 tablespoon finely snipped fresh basil leaves (no stems) or 1 teaspoon dried basil leaves
  • ½ teaspoon Worcestershire sauce or to taste
  • 3 to 4 drops hot pepper sauce or several grains cayenne pepper or to taste
  • 1 (3-ounce) can or package crisp oriental-style noodles

 

Melt 1 tablespoon butter or margarine (or heat oil) in a large heavy skillet over moderate heat (see note); add pork chops and brown well on both sides.  Season shops with salt and pepper and then arrange chops, draining drippings back into skillet, in a 13 x 9 x 2inch baking dish or 2-quart casserole. 

 

Add 1 tablespoon butter (or margarine or oil) to skillet, if desired.  Sauté mushrooms, green and/or sweet red pepper, and onion in hot pan drippings just until vegetables are crisp tender; do not overcook.

 

Spread green beans and then mushroom mixture over chops.  In a small bowl, combine soup, milk, basil, Worcestershire sauce, and hot pepper sauce or cayenne pepper, blending well; evenly spoon soup mixture over mushroom mixture.  Bake in a preheated moderate oven (350 degrees F.) for 30 minutes; evenly sprinkle oriental-style noodles over casserole; continue baking about 10 minutes until casserole is bubbly hot and noodles lightly browned and crisp.

 

Note: May omit butter or margarine or oil, if desired; liberally coat skillet with non-caloric vegetable cooking spray or butter-flavored non-caloric vegetable cooking spray.

Powered by WorldNow

301 Arboretum Place, Richmond
VA, 23236

Telephone: 804.330.8888
Fax: 804.330.8881
Email: news@wric.com

Can't find something?
Powered by WorldNow
All content © Copyright 2000 - 2014 Media General Communications Holdings, LLC. A Media General Company.