Recipe by Jeff Carlsen
"A great-tasting way to enjoy boneless pork chops."
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potatoes, peeled and sliced
thick cut boneless pork chops
1 (10.75 ounce) can
condensed Cheddar cheese soup
1 (10.5 ounce) can
condensed French onion soup
1 (8 ounce) package
shredded Monterey Jack cheese
I read many of the reviews for this recipe and I took the comments that others made into consideration. Many said that their complaint was the potatoes still being a little too hard and undercooked. I decided to use a package of frozen hash browns instead. The recipe turned out wonderful. It was delicious!! I will make this one again and again.
Two stars because there's nothing technically wrong with the recipe. It cooked as promised.
No stars for taste and I should have known better. I keep trying these "easy" meals that use soup for flavor and keep not liking the bland, salty results. Know your preferences before trying this recipe.
This recipe went over well with my family. My husband really enjoyed it. I couldn't find any cheddar cheese soup at my grocery store so I used a can of cream of mushroom in it's place. I also took the advice of another reviewer and added a can of cream of celery soup as well. I used small "new potatoes". I microwaved them for a few minutes (5 minutes for 14 small potatoes) before I cut them up. I used bite-sized potato chunks rather than slices and it worked out well. I don't know if I would use the cheese next time as I didn't really notice the cheese in the sauce at all. Maybe because I used 3 cans of soup (onion, mushroom and celery) that the chesse wasn't as noticable. Great recipe. Easy to assemble and to clean up afterwards. Thanks.
It was really good. But as many have said, the potatoes don't get cooked all the way (I even sliced em real thin). One thing you can do to alleviate this is stick the potatoes in the microwave for 1-2 minutes prior to peeling/slicing, and thus cook them a bit this way.
I also used 1 can each of French Onion, Cream of Celery, and Cheddar, which makes it a little more saucier and keeps the meat covered well.
And it is very good with biscuits.
I changed things up quite a bit i sliced my potatoes almost paper thin and cubed my porkchops. Instead of a can of onion soup i used cream of mushroom and added 3/4 of a can of milk to soup mix. i layered potatoes, then soup mix, then pork chop repeated until i finished with a final layer of potatoes then soup mix baked according to temps and times then sprinkled with fine cheddar cheese. another great tip is to use just a little bit of cooking spray on the pan. My family loved this and there was nothing to save for leftovers
I have been making this recipe for many years in the crock pot! Spray the crock first, layer potatoes, diced onion, salt and pepper, soup( I have used all sorts of creamed soups, prefer celery or asparagus) cheese then pork chops. Then another layer of potatoes,onion,salt and pepper, ending with cheese.
Cook on LOW for about five or six hours. It's really simple and yummy.
We are only two , but adjust cooking time to size of portions.
Loved all the suggestions, I also used shredded hash browns on the bottom, leftover pork tenderloin meat, then put Golden Mushroom soup on top, baked for 30 min, added Pepper Jack Velveeta cheese with dried Fried Onions on top and baked again for another 5-10 min uncovered.. YUMMY.. my kids added barbeque sauce to it on their plate, we loved it!
This was actually really good! My husband says that all I ever make is chicken, so I have been trying to branch out. I was very happy with this recipe and my husband loved it. Will be making it again soon. I used hash browns that I had in the freezer which made the recipe really easy and the potatoes cooked perfectly.
* Percent Daily Values are based on a 2,000 calorie diet.
Cheesy Pork Chop Casserole
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 268
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