Prep time: 20 minutes — Cook time: 45 minutes — Total time: 65 minutes — Serving: 2 people
An easy and delicious recipe for a classic meal - casserole pork chops. Served with boiled rice, which you can easily replace with boiled or baked potatoes instead, if you desire. This is always a popular dinner in our home and it’s so easy to make.
8.82 oz (250 g) pork chops
1 yellow onion
0.5 red bell pepper
1.76 oz (50 g) mushrooms
3.53 oz (100 g) garden vegetables (or herbs and spices) cream cheese
7.05 oz (200 g) diced tomato, canned
2.29 oz (60 g) bacon strips
0.1 bundle spring onions
6.35 oz (180 g) rice
- Preheat oven to 390 F (200 C).
- Cook rice according to box instructions and set aside under lid when it finishes.
- Meanwhile, grab your KUMA Santoku and cut onion into wedges. Slice bell pepper into strips. Clean mushroom and cut to slices of your preferred thickness.
- Heat up a pan with oil or butter
- Cook the pork chops on the pan just so they get some color on both sides. Season with salt and pepper. Take them off the pan and place into ovensafe casserole.
- Put pan back on the heat and add more grease if necessary.
- Add onion, bell pepper, and mushrooms to the pan. Season with some salt and pepper. Sauté until the veggies get a bit soft and then remove them from pan and into the casserole.
- In a bowl mix diced tomatoes with cream cheese. We like to use a blender to get a smooth sauce. Add salt and pepper.
- Pour the sauce over the pork chops and vegetables.
- Put casserole in the oven for 20 minutes.
- Meanwhile, line a baking tray with baking paper and add bacon strips. Make sure they don’t touch each other.
- When there’s 10 minutes left of the baking time, put the bacon baking tray (they should call this “bacon tray”) in the oven.
- Bacon and casserole should be done at the same time, but to be safe keep watch on the bacon to ensure it doesn’t burn.
- With your KUMA knife, cut spring onion to fine slices.
- Remove casserole and bacon from oven when it’s done. Let it cool for 5 minutes or so.
- Add bacon and spring onion evenly across the casserole.
- Serve with boiled rice.
Recipe for garden vegetable pork chops in casserole
Here you get a recipe for a great weekday dinner. Serve the garden vegetable pork chops with rice and maybe even a nice salad on the side. We always got pork chops growing up, so making this meal always takes me back.
This is one of those meals that doesn’t take a lot of time prepping, and when prep work is done the casserole just takes care of itself in the oven. That gives you time to prepare any sides you want as well as the bacon.
Pork chops in casserole with garden vegetables sauce
This is a super easy dish to make with pork chops. We love make the sauce with cream cheese and find that the garden vegetables cream cheese is perfect. If you can’t find that, use something that has some herbs and spices. Bell pepper, onion, maybe some garlic or herbs. You get an amazing sauce that way.
In our opinion this is actually one of the simples and best ways to make pork chops. The sauce is so easy to make and when it’s done you just pour it over the pork chops.
In addition to pork chops the recipe also calls for bell pepper and mushrooms. You can easily use other vegetables instead if you like. Things like zucchini, leeks, or carrots go great in this meal. In the end we top off with bacon and fresh spring onion. This makes the dish look so beautiful and it adds some nice extra elements of flavor.
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