Pork Chop Casserole recipe

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Ingredients

6 center-cut pork chops
6 Yukon Gold potatoes, peeled and quartered
2 onions, quartered
1 pound baby carrots
1 (1 ounce) package dry onion soup mix
salt and ground black pepper to taste
1 (14 ounce) can beef broth

Nutrition Info

333.4 calories
carbohydrate: 38.1 g
cholesterol: 59.1 mg
fat: 7.5 g
fiber: 5.7 g
protein: 28.4 g
saturatedFat: 2.7 g
servingSize: -
sodium: 730.6 mg
sugar: 7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Put pork chops into a roasting pan. Arrange potatoes, onions, and carrots around the chops. Sprinkle onion soup mix over the chops and vegetables, season with salt and black pepper. Pour beef broth over the entire mixture.

  3. Place a cover on the roasting pan and bake in the preheated oven until the pork chops are no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Recipe Yield

6 servings

Recipe Note

My mom always made this in the fall months when the weather turned colder. My family loves it. Very easy Sunday dinner.

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