How to Bake Pork ChopsMost home cooks, at least those who cook for a family with some regularity, know how to bake pork chops and have a few go-to recipes they enjoy. There's room in every recipe box, though, for another easy method for how to bake pork chops. Try this one and it might just become a family favorite.
This recipe takes a few shortcuts in the form of prepared foods that you can keep in stock in your cupboards and freezer. Even better, you use just one casserole dish for a complete, hearty, one-pot meal that takes only about an hour from prep to the table. Pork chops prepared in this manner come out juicy and nearly fork-tender, and kitchen clean-up is a breeze.
Browning the chops is recommended to enhance the flavor and seal in the pork juices, but once you've browned the chops, your work is all but done.
Children especially love this way of baking pork chops because the chops never get tough or chewy and the vegetables take on the flavor of the delicious gravy that develops from the pork juices.
Hey, everyone. I'm Judith with Recipe.com, and today, I'm gonna be showing you how to make Baked Pork Chops and Vegetables, a really hearty all-in-one dish. So, what you're gonna need is 4 pork loin chops. Now, the recipe calls for bone-in pork loin chops. We're using boneless. Either way, do it to your preference. We have 1 cup of mixed vegetables, frozen mixed vegetables. We're using Green Giant right here. We have 1 cup of parmesan croutons. We have 2 cups of diced hash browns. They were frozen and we've thawed them out right there. We have 1 can of condensed cream of celery soup. We have half a cup of chive and onion sour cream. We have a quarter teaspoon of thyme right there, one-quarter teaspoon of garlic-pepper blend, and half a teaspoon of seasoned salt. So, first things first. We're gonna have our large skillet here but we have preheated our oven to 350 degrees Fahrenheit and we have a large skillet here. We've lightly sprayed that with cooking spray. Make sure you have a nonstick skillet. We're gonna put it to a medium-high heat, and we're gonna take our pork chops. First of all, we're gonna season them. There we go. We're gonna season our pork chops with our seasoned salt and garlic-pepper so we can rub that in there a little bit. Both sides to all 4 chops. So we're gonna heat our pork chops over a medium-high heat for about 4 to 6 minutes or until they get nice and brown on both sides. The idea isn't to cook them all the way through but just to get that nice golden color on our pork chops before we bake them. So we'll be back in 4 to 6 minutes, give them a good turn, and make sure they're brown on all sides. Okay. So while our pork chops are browning in the skillet, we're gonna mix together our vegetable mixture. So, let's get in our veggies. Mix veggies there. Super easy to use. Our potatoes go in there. Let's get our soup in there, too. And our sour cream. This is gonna give a lot of flavor to our pork and our thyme goes in there, too. So we're gonna mix that all together, make sure all the veggies are covered. Very creamy, very indulgent. Okay. So, we have lightly sprayed our baking dish here with some cooking spray. Now, our pork chops are browned nicely now, looks like, on both sides. That's perfect. Look at that. Very nice. So, we're gonna transfer our pork chops into our baking dish. Very nice. Turn the heat off there, and we're gonna spoon our vegetable mixture over the pork chops. This is what I'm talking about, very hearty and indulgent, this one. But our pork chops are super lean. So healthy. So we'll spoon all that mixture on top of there, get it all covered. Until we see our pork chops no more. That's right. All right, so, now, we are gonna cover this with foil. Like so. Get that all covered tightly. So, we're gonna bake our pork and veggie mixture now in the oven for 30 minutes at 350 degrees Fahrenheit. After 30 minutes, we're gonna take out our-- our pork. We're gonna sprinkle on our croutons and we're gonna bake uncovered for about 20 to 25 minutes. Okay, so we've removed our baked pork chops from the oven. Thirty minutes into it, we pressed down our parmesan croutons on the top there so they've got a nice golden crisp brown. We left it in there for about 25 minutes now, and that should be ready. You'll know it's ready when that cream sauce is bubbling nicely and the pork chops are no longer pink. So, we're just gonna spoon that up. And that's a really hearty, delicious dish to have... any night of the week. Got all your textures in there with your croutons, your veggies, and your delicious pork chop, and that is it, pretty quick and simple actually. That is your Baked Pork Chops with Vegetables. Well, thanks for watching everyone. For more great recipes and savings, go to Recipe.com.
What You'll Need
- 1 10 3/4 ounce can condensed cream of celery soup
- 4 bone-in pork loin chops, 1/2 inch thick (about 1-1/2 lb)
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon garlic-pepper blend
- 2 cups frozen diced hash brown potatoes (from 32-oz bag), thawed
- 1 cup Green Giant® frozen mixed vegetables (from 1-lb bag), thawed
- 1/2 cup chive-and-onion sour cream potato topper
- 1/4 teaspoon dried thyme leaves
- 1 cup Parmesan-flavored croutons, coarsely crushed
Step By Step
Heat oven to 350 degrees F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Sprinkle pork chops with seasoned salt and garlic-pepper blend. Heat 12-inch nonstick skillet over medium-high heat. Cook pork chops in skillet 4 to 6 minutes or until browned on both sides. Place pork chops in baking dish.
In large bowl, mix potatoes, vegetables, soup, sour cream and thyme. Spoon over pork chops. Cover baking dish with foil.
Bake 30 minutes. Sprinkle with croutons; press into mixture slightly. Bake uncovered 20 to 25 minutes longer or until bubbly and pork is no longer pink in center.
High Altitude (3500-6500 ft): Add 1/4 cup water to ingredients in step 2.
Once you've learned how to bake pork chops with this one-dish method, you can feel free to substitute ingredients and flavors. Instead of frozen mixed vegetables, for instance, try frozen green beans, peas or carrots. If cream of celery soup is not your favorite, you can use cream of mushroom or even cream of chicken soup with great results.