Can someone please give me a easy pork chop casserole recipes?

Hi!


I have a great porkchop recipe!


It is one of my favorites and i cook it at least Once a week!





Heres a pic for visual:


http://www.sandisrecipecorner.com/images鈥?/a>





===INGREDIENTS===


1 (10.75 ounce) can condensed cream of mushroom soup


1 packet dry onion soup mix


1 (10.75 ounce) can water


1 cup mushrooms, diced


4 pork chops


2 tablespoons vegetable oil








===DIRECTIONS===


1-Preheat oven to 350 degrees F (175 degrees C).





2-In a medium bowl, combine the mushroom soup, onion soup mix, water and mushrooms.





3-In a large skillet over medium-high heat, brown the pork chops on each side. Transfer chops to a 9x9 inch baking dish, and cover with the mushroom soup mixture.





4-Bake in the preheated oven for 1 1/2 hours, or until internal pork temperature reaches 160 degrees F (70 degrees C).





This is a delicious recipe!


Its simple and easy to make!





GOOD LUCK!


HAPPY COOKING!Can someone please give me a easy pork chop casserole recipes?
Take a look at this free ebook with 490 award winning recipes, maybe you can find what you're looking for in it.Can someone please give me a easy pork chop casserole recipes?
Easy Prok chop casserole


INGREDIENTS


1 (10.75 ounce) can condensed cream of mushroom soup


1 packet dry onion soup mix


1 (10.75 ounce) can water


1 cup mushrooms, diced


4 pork chops


2 tablespoons vegetable oil








DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C).


In a medium bowl, combine the mushroom soup, onion soup mix, water and mushrooms.


In a large skillet over medium-high heat, brown the pork chops on each side. Transfer chops to a 9x9 inch baking dish, and cover with the mushroom soup mixture.


Bake in the preheated oven for 1 1/2 hours, or until internal pork temperature reaches 160 degrees F (70 degrees C).
(Pork chops, cabbage, cream, white wine, sage, grated cheese)





Remove the outside leaves of a small young cabbbage, slice it finely,


and boil it for 7 minutes in salted water. Drain the cabbage thoroughly,


add salt and pepper and 1 cup of cream, and simmer it, covered, for 30


minutes. Meanwhile, in an iron skillet saute 4 lean, well-trimmed pork


chops in a little butter until they are brown and cooked through. Remove


the chops and season them with salt and freshly gound pepper. Stir 1/2


cup of white wine briskly into the pan juices, add a good pinch of sage,


and simmer the mixture for a couple of minutes. Stir this juice into the


creamed cabbage.





Spread half the cabbage in the bottom of an ovenproof casserole.


Add the pork chops, cover them with the rest of the cabbage, sprinkle


generously with the grated Parmesan and a little melted butter, and bake


the casserole, uncovered, in a 350 degree oven for 20 minutes, or until


the top is golden brown. Serves 4.
thin boneless or bone porkchops, 1 cup of rice and 2 cans of beef consomme, bake 350 for 45-60 minutes until meat is done!