Pork chop casserole is one of those dishes that one can never have enough of. Small tweaks in the ingredients can make it an unique meal each time, so it’s relatively easy to get creative in the kitchen, even if you don’t know too many recipes. Besides, casserole recipes are very easy to prepare, as they don’t require any intervention other than the initial setting up. When cooking pork chops in a casserole dish, it’s best to choose thinner ones, either boneless or bone-in. In case you prefer thinker chops, you’ll have to make sure you increase the cooking time long enough to reach the internal cooking temperature of 160 – 170 F, which is the safe cooking limit for pork meat.

Ingredients:

• 2 pork loin chops, boneless, less than 1 inch thick
• 2 onions, peeled, cut in quarters
• 3-4 average size potatoes, sliced
• 1 celery stalk, diced
• 2 cups cream mushroom soup
• 5-6 allspice berries, whole
• 2 tablespoons olive oil
• Salt and pepper as needed

Preparation time: 20 minutes

Cooking time: 1 hour

Serves: 2

Cooking Method:

Boil the potatoes and the celery until they are soft, but not completely cooked. Potatoes will taste better if you boil them first, then peel and slice them. Heat the olive oil in a skillet, season the pork chops with salt and pepper and brown them on both sides. This should take you about 10 minutes, as you don’t want them fully done. Put the browned pork chops in an oven dish and arrange the potato slices and celery over them, add the onion quarters and the allspice berries, then pour the cream mushroom soup on top of the food. Cover the dish and bake it in the oven at 350 F for about one hour. Optionally, you can sprinkle the food on top with grated cheese about five minuted before the cooking ends.