Oven Baked Pork Chops and Potato Casserole
A pork chop and potato casserole is an all in one meal with potatoes cooked with the boneless pork chops.They're slow cooked in the oven giving them time to soak up tons of flavor from a package of French Onion Soup mix while baking to perfect tenderness.
Ingredients
- 1 cup buttermilk
- 3-4 boneless pork chops
- 1 tablespoon olive oil
- 1 tablespoon butter
- 8 ounces mushrooms (sliced)
- 2 russet potatoes (peeled and sliced)
- 1 packet dry onion soup mix
- ½ cup water
Instructions
- Marinate the pork chops in buttermilk overnight or for at least an hour. Rinse and pat dry. Let pork chops come to room temperature.
- Preheat oven to 350º and spray a 2 quart casserole dish with cooking spray
- In a large skillet, heat olive oil over medium high heat. Salt and pepper the pork chops and add to the skillet, browning for about 3-4 minutes on each side. Remove to a plate.
- In the same skillet, melt butter and add mushrooms and cook until golden brown.
- Place sliced potatoes in the bottom of the casserole dish in a single layer. Top with mushrooms and then pork chops.
- In a small bowl combine dry soup mix with ½ cup of water and pour over the pork chops.
- Cover and bake for 45-60 minutes depending on how thick the pork chops are. A meat thermometer should read 145º
Barbara's Notes + Tips
- You can use bone-in pork chops but they're harder to eat in a casserole.
- Pork chops that are at least 1 inch thick will be more tender.
- Use a meat thermometer to determine when they are done, check them at 30 minutes, the time will vary depending on how thick they are.
- Try marinating for at least 30 minutes, overnight is even better.
Nutrition
Calories: 338kcal | Carbohydrates: 28g | Protein: 26g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 75mg | Sodium: 884mg | Potassium: 1072mg | Fiber: 3g | Sugar: 2g | Vitamin A: 94IU | Vitamin C: 8mg | Calcium: 39mg | Iron: 2mg
