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Baked Pork Chops and Vegetables

Baked Pork Chops and Vegetables
  • Prep 15 min
  • Total 1 hr 10 min
  • Servings 4
With pork chops, veggies and stuffing, this casserole is a hearty meal-in-one.
Updated September 7, 2010

Ingredients

  • 1 can (10 3/4 oz) 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 frozen mixed vegetables (from 12 oz 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

Steps

  • 1
    Heat oven to 350°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.
  • 2
    In large bowl, mix potatoes, vegetables, soup, sour cream and thyme. Spoon over pork chops. Cover baking dish with foil.
  • 3
    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.

  • If you don't have the chive-and-onion sour cream, you can use regular sour cream and about 1 teaspoon dried chives instead.
  • Pressed for time? Although browning adds extra flavor to the chops, you can omit the step and just season them and place in the baking dish.

Nutrition Facts

Serving Size: 1 Serving
Calories
470
Calories from Fat
190
Total Fat
21g
32%
Saturated Fat
8g
40%
Trans Fat
1/2g
Cholesterol
85mg
28%
Sodium
1050mg
44%
Potassium
890mg
26%
Total Carbohydrate
40g
13%
Dietary Fiber
5g
21%
Sugars
6g
Protein
33g
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
10%
10%
Calcium
10%
10%
Iron
15%
15%
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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