Cheesy Chops and Peppers Casserole
Indulge in the hearty, flavor-packed comfort of Cheesy Chops and Peppers Casserole—a dinner recipe that blends tender, seared pork chops with a medley of sweet bell peppers and onions, all smothered in a luscious, creamy sauce. Topped with a blanket of melted mozzarella and sharp cheddar cheese, this casserole offers layers of savory goodness baked to golden perfection. Perfect for busy weeknights or cozy family dinners, this dish is seasoned with fragrant Italian spices and topped with fresh parsley for a burst of color and freshness. Ready in under an hour, it’s a one-pan wonder that’s equal parts satisfying and easy to make. Serve it alongside crusty bread or fluffy rice to soak up every creamy, cheesy bite.
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Recipe Information
Ingredients
- 4 boneless pork chops
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 2 tablespoons olive oil
- 1 yellow onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 3 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 0.5 cup low-sodium chicken broth
- 0.5 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Season the pork chops with salt, black pepper, and paprika on both sides.
Heat olive oil in a large skillet over medium-high heat. Sear the pork chops for 2-3 minutes per side until golden brown. Remove and set aside.
In the same skillet, reduce the heat to medium and add the sliced onion, red bell pepper, and green bell pepper. Sauté for 5-7 minutes until softened.
Add the minced garlic and Italian seasoning to the skillet. Cook for 1 minute until fragrant.
Pour in the chicken broth and scrape the bottom of the skillet to deglaze. Let it simmer for 2 minutes and then stir in the heavy cream.
Layer the sautéed vegetables into a 9x13-inch casserole dish. Place the seared pork chops on top of the vegetable layer.
Pour the creamy sauce from the skillet evenly over the pork chops and vegetables.
Sprinkle the mozzarella and cheddar cheese evenly across the top.
Bake in the preheated oven for 25-30 minutes, or until the pork chops are cooked through (internal temperature of 145°F) and the cheese is melted and bubbly.
Remove from the oven and let the casserole rest for 5 minutes. Garnish with fresh parsley, if desired, before serving.
Nutrition Facts
Calories |
2505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.6 g | 233% | |
| Saturated Fat | 84.8 g | 424% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 621 mg | 207% | |
| Sodium | 4182 mg | 182% | |
| Total Carbohydrate | 34.0 g | 12% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 11.7 g | ||
| Protein | 165.7 g | 331% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1747 mg | 134% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 2378 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
