Country Lane Pork Chops Casserole
Transport your taste buds to the cozy charm of farmhouse dining with this hearty Country Lane Pork Chops Casserole. Featuring tender bone-in pork chops seared to golden perfection, this comforting dish combines rustic vegetables—like baby carrots and russet potatoes—with a creamy mushroom sauce infused with aromatic thyme and rosemary. Topped with a generous sprinkle of Parmesan cheese, the casserole bakes to bubbly, golden-brown brilliance, filling your kitchen with an irresistible aroma. With its layers of savory flavors and wholesome ingredients, this one-dish meal is perfect for busy weeknights or a weekend family gathering. Serve it piping hot and finish with a touch of fresh parsley for a dish that’s as beautiful as it is satisfying. Keywords: pork chops casserole, creamy mushroom sauce, hearty comfort food, easy family dinner, rustic casserole recipe.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, thinly sliced
- 2 cups baby carrots
- 2 large russet potatoes, peeled and sliced
- 3 cloves garlic, minced
- 1 can (10.5 ounces) cream of mushroom soup
- 1 cup chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Season both sides of the pork chops with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat. Sear the pork chops on both sides until golden brown, about 3-4 minutes per side. Remove from heat and set aside.
In the same skillet, add the sliced yellow onion and minced garlic. Sauté for 2-3 minutes until fragrant and the onions are slightly softened.
In a medium-sized mixing bowl, combine the cream of mushroom soup, chicken broth, thyme, and rosemary. Stir until well blended.
Lightly grease a 9x13-inch casserole dish. Layer the sliced potatoes and baby carrots evenly in the bottom of the dish.
Place the seared pork chops on top of the vegetable layer.
Pour the soup mixture over the pork chops and vegetables, ensuring everything is evenly coated.
Sprinkle the grated Parmesan cheese over the top.
Cover the casserole dish tightly with aluminum foil and bake in the preheated oven for 45 minutes.
Remove the foil and bake for an additional 15 minutes, or until the potatoes are tender and the cheese is bubbly and golden.
Garnish with chopped parsley before serving.
Serve the casserole hot and enjoy your hearty Country Lane Pork Chops Casserole!
Nutrition Facts
Calories |
3353 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.5 g | 238% | |
| Saturated Fat | 66.2 g | 331% | |
| Polyunsaturated Fat | 10.0 g | ||
| Cholesterol | 643 mg | 214% | |
| Sodium | 6523 mg | 284% | |
| Total Carbohydrate | 168.8 g | 61% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 34.5 g | ||
| Protein | 251.9 g | 504% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 1496 mg | 115% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 6910 mg | 147% | |
*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.
