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Bet You’ve Never Tried Pork Chops This Way Before!

I love making casseroles with ingredients that you normally wouldn’t make a casserole with.

However, this isn’t your ordinary casserole. In fact, some of you might even say it’s not a casserole at all. I think it’s a casserole but that’s just me. I found this over at Savory Moments and I thought it looked absolutely delightful. So, I just had to give it a go. And I’m so glad I did!

This is the perfect way to make pork chops when you want exceptionally delicious flavor.

It is a very easy one pot meal and you can double the ingredients if you’re making this for more than two people. Sauerkraut is the perfect match for those juicy pork chops – to switch things up a little you could use sausage instead of chops!

I like to serve this casserole with a dollop of sour cream and some homemade dinner rolls. It makes the perfect, comforting meal on a cold fall or winter night!

Be careful when making this, though – the wonderful aromas might bring the neighbors at your door!

I guess this isn’t your typical casserole as you’ll be making this in a skillet instead of a casserole dish, and there’s no cream or cheese involved.

However, I think this skillet casserole is one of the tastiest I’ve ever tried! The prep is easy and the results are pleasy – that’s what makes this one of my favorite meals on the planet.

This recipe serves two but you can add 2 more chops and potatoes to get 4 servings. Or add those chops in hopes of having leftovers – I gotta warn you, though, you probably won’t have any because this is delicious!

Ingredients

1 pat of Land O’ Lakes  butter

sea salt and freshly ground black pepper

2 pork chops, preferably bone-in

1 medium white onion, diced

1 large Granny Smith apple, cored and diced

1/2 teaspoon caraway seeds

2 large Russet potatoes, peeled and sliced into 1/4-in discs

about 1-1/2 cups sauerkraut

3/4 cup chicken broth

Instructions:

In a large cast iron skillet, heat a pat of butter. Season the pork with salt and pepper. Add the pork to the hot pan and lightly brown on both sides. Remove the pork and set aside on a plate.

Add the onion, apple, and caraway seeds to the skillet. Stir well and cook until the onions begin to soften. Place on the plate with the pork.

Preheat the oven to 350 degrees. Layer the potato slices on the bottom of the skillet in concentric circles. Season them with salt and pepper. Top with half on the apple-onion mixture. Then top with the sauerkraut and the remaining apple-onion mixture. Nestle the chops into the kraut and pour in the chicken broth.

Cover tightly with foil and bake until you can pierce the potatoes with a fork and the pork is cooked through, about 45 minutes.

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Quick tip: Serve with a dollop of sour cream or some cranberry jam.

Big thanks to Savory Moments for this delicious recipe!

When I first started living on my own, I never knew what to cook. My mom had always done all the work in the kitchen including the meal planning, prep, and cooking. I wished back then that I would have paid more attention, now that I’m responsible for feeding myself. I started out making a lot of chicken breasts. Mainly just because that was something that I could make in a single serving portion. That, and it’s pretty much full proof, meaning that you can’t really mess chicken up. I headed up to the grocery store with some spare time one day, and I decided that I was going to browse around and see what else I could come up with for a main meat entree. That’s when I saw pork chops. Oh yeah! Mom used to make those all the time.

So, I purchased a package and took them home with me. Unfortunately, that’s where they sat for a few weeks. Right in the freezer. Then, I decided I was going to turn them into a casserole with a few other items that I had also purchased. Mom always told me that you can add soup and rice to just about anything and make it good.

The end result turned out a lot like this recipe from South Your Mouth. It looked amazing, and the flavor was even better than what I expected. I didn’t think that I would ever be able to make something this tasty myself, but I did it!

Recipe courtesy of South Your Mouth. Photo credits to Normal Cooking.

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Quick Tip: You can also do this with chicken.

I almost lost a friendship a couple of weeks ago because I forgot that I was supposed to attend a potluck. Okay, so maybe “losing a friendship” is something a bit grave. But Susan wouldn’t have talked to me a for a week if I wasn’t able to attend her potluck. I promised pasta, but I was too busy the whole week I wasn’t able to think of the perfect pasta to bring.

I knew I had to bring something that everyone would love. That’s the point in potlucks. You have to take into consideration everyone who’s coming, if not all. At least most of them should at least like what you’re going to bring or else yours will be the only dish not empty by the end of the day.

I found this no-fuss pork chop casserole recipe when I was desperately searching for the meal that’s easy to prepare and easy to bring. This is truly no fuss! I even had time to help my sons with their assignments before the baby sitter arrived to take over. I didn’t like leaving my sons, but there are times I just can’t say no to friends. I rarely see them too, so when they invite me for dinners, I usually come. I will be sharing this pork chop recipe with you in the next page so you can see for yourself how easy this delicious casserole is!

Photo courtesy of Pinterest. Recipe courtesy of Recipe Lion.

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Quick Tip: Serve these pork chops over rice and the soup broth absorbs into the rice and chops as they bake.

My husband hasn’t been a big fan of pork chops. I think it has to do with the fact that his mother used to make them so often when he was a kid. Whenever I suggest pork chops for dinner, he gets this weird look on his face. And then he says he wants to cook a surprise dinner, instead. Haha! Well, I can’t really blame him. My mother-in-law is a great cook, but perhaps pork chops once a week is a bit too often!

The other night, however, I found this really tasty-looking pork chop recipe and I just had to try it. My husband was still at work so he didn’t have a say in it! I prepared everything (which is, by the way, a breeze with this dish) and waited until he got home. I poured him a glass of wine and told him we were going to have a special meal. His jaw dropped when I served the pork chops, but as soon as he took his first bite, he said these were going on our dinner routine!

Recipe and image courtesy of Group Recipes.

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Quick Tip: Use low-fat options for the soup, milk, sour cream and cheddar, if preferred.

Say Hello To My New Best Casserole Friend!

I am not even kidding when I say I hate chopping. Ok, some of it may have to do with the fact that I’m the laziest person on Earth to take care of my kitchen knifes…

They’re not exactly in the sharpest possible condition, if you know what I mean! But still, it’s usually the lack of time that makes me want to avoid recipes where there’s a lot of chopping involved. After a long and busy workday I would simply rather do something else.

That’s one of the reasons I fell in love with this pork chop and rice casserole recipe. No chopping whatsoever! It’s not the only reason, though. I love recipes that make use of the most inexpensive and simple ingredients and still turn out unbelievably tasty. My husband is crazy about this dish – he could eat this for breakfast, lunch and dinner. Come to think of it, so could I!

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Quick tip: You can add your favorite spices to give this even more taste. I like to add a little bit of red pepper flakes!

Have you ever eaten pork chops this way? You should!

Pork chops usually don’t show up in a casserole. But this one has them and will quickly become a favorite with the family.

It’s easy to put together and tastes delicious. I am all for unusual foods and trying new things. My, kids? Not so much. However, they really enjoyed this pork chop casserole and have asked for me to make it again, several times. My husband gives it two thumbs up, too. So, I guess you could say that pork chop casserole is a real winner in my house. Yay!

This would be the perfect casserole to serve on a cold winter night. But you don’t have to wait for winter. This will also work any other time of the year. And because it uses canned soup, it whips up fast and easy. A big draw of this dish is that it has a crunchy topping which adds additional flavor.

Recipe  courtesy of Down Home Comfort Food.

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Quick Tip: You can use bagged onion rings as a substitute for the French’s. Just break them up.