Pork chops are a favorite of many people. But they usually get fried or grilled and can become a little bit boring. This recipe jazzes things up quite a bit by baking them into a casserole. With all of the rest of the ingredients added in, this dish becomes quite flavorful. It will quickly become a household favorite of everyone.
Check out what my pals over at Down Home Comfort Food had to say about this recipe:
“I know many people don’t like to cook with canned soup. However, when feeding a hungry family, many recipes that contain canned soup are inexpensive and enjoyed by the entire family. That is the reason the are so popular. For this reason, that’s why we also continue to include this type of recipe on our site.”
Not your Mama’s pork chop casserole, this one uses no canned soup, but a rich and creamy homemade version, along with the added tastes and textures of fresh spinach and mushrooms, making this a full meal in every serving!
Ingredients
24oz bag Ore-Ida shredded hash browns, thawed, if frozen
9-10oz fresh baby spinach
12oz fresh mushrooms, sliced
6 boneless pork chops, equaling about 2 1/2-3lbs
1 large onion, diced
2 bell peppers, diced
2 cups Kraft cheddar or colby cheese, shredded
16oz Daisy sour cream
2 full recipes of this, using any “flavor” you want, with an extra 1/2 cup of milk: Make It Yourself Condensed Cream Of Soups
1t hot sauce or cayenne
2t paprika
2t ground celery seed
kosher or sea salt and fresh ground black pepper
1-1 1/2 cups french fried onions(I use the garlic flavored ones!)
Instructions
In medium sized bowl, combine sour cream, condensed soup mix, hot sauce, celery seed, paprika, salt and pepper.
In another large bowl, combine hash browns, onion, bell pepper and 1 cup of the shredded cheese.
Add HALF of the sour cream/soup mixture to the potato mixture and stir to combine.
Spread potato mixture into bottom of sprayed 14X10 baking pan(or, you can use 2 smaller pans, if needed) See Photo
Spread a thick layer of spinach over potatoes.
Top that with the sliced mushrooms. See Photo
Place pork chops over mushrooms, in a single layer. See Photo
Spread remaining sour cream/soup mixture over pork chops See Photo. This will probably look VERY full, but this casserole should cook DOWN, not over flow into your oven. 🙂
Bake at 350 for about 40 minutes, then top with remaining cheese, and french fried onions and bake another 5-10 minutes until heated through, crispy, and chops are at about 145. (I topped mine when they hit 142, baked another 9 minutes, and removed from oven at 150. 🙂
Let cool slightly before serving. Just serve a slice by spooning from the bottom of the pan, around a chop, and straight onto a plate!
USE RED NEXT PAGE LINK BELOW.
Quick Tip: You can substitute regular French fried onions for garlic flavored ones.
Recipe courtesy of Group Recipes.
2 full recipes of this, using any “flavor” you want, with an extra 1/2 cup of milk: Make It Yourself Condensed Cream Of Soup
Re; Porkchop Florentine casserole…………………….I don’t understand what above means.
I don’t either, and I really want to make this. I’m going to try using two cans of condensed cream of mushroom soup with 1/2 cup of milk, and hope that it come out okay.
anything with the word Florentine in it’s name relates to Spinach in it.
In the Pork Chop Florentine Casserole I don’t understand what this means……………………………………………………………………2 full recipes of this, using any “flavor” you want , with an extra 1/2 c of milk:Make it yourself Condensed Cream of soup. If I can’t get the answer I need I will just use 2 cans of Condensed Cream of Mushroom Soup and 1/2 cup of milk and pray it comes out good