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Smothered Pork Chop Casserole

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Smothered Pork Chop Casserole
  • Prep 40 min
  • Total 60 min
  • Servings 4
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When the days get colder, this easy casserole is the kind of cozy dinner that’ll warm you right up any night of the week. It starts with a creamy mashed potato base that gets topped with tender, seasoned pork chops and finished with a hearty helping of savory caramelized onions and mushrooms.
Updated Aug 17, 2018

Ingredients

  • 1 pouch (4.7 oz) Betty Crocker™ creamy butter mashed potatoes
  • Water, butter and milk called for on mashed potato pouch
  • 2 oz cream cheese, softened
  • 2 tablespoons chopped fresh Italian (flat-leaf) parsley
  • 1 tablespoon chopped fresh thyme leaves
  • 3 tablespoons butter
  • 4 boneless pork loin chops, 1/2 to 3/4 inch thick (6 oz each), trimmed of fat
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 medium onions, halved and cut into 1/4-inch slices (4 cups)
  • 1 package (8 oz) cremini mushrooms, sliced
  • 1 cup Progresso™ chicken broth (from 32-oz carton)
  • 1 teaspoon Worcestershire sauce
  • 4 teaspoons Gold Medal™ all-purpose flour
Make With
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 400°F. Spray bottom of 11x8-inch (2-quart) glass baking dish with cooking spray. Make mashed potatoes as directed on pouch; stir in cream cheese, 1 tablespoon of the parsley and 2 teaspoons of the thyme. Spoon mixture into bottom of baking dish; set aside.
  • 2
    In 12-inch skillet, heat 1 tablespoon of the butter over medium-high heat. Season pork with 1/2 teaspoon of the salt and the pepper; add to skillet. Cook 1 to 2 minutes on each side or until browned on both sides; arrange pork on top of potatoes in baking dish.
  • 3
    Add remaining 2 tablespoons butter, the onions, remaining 1 teaspoon thyme and 1/4 teaspoon salt to skillet. Cook 7 to 8 minutes over medium-high heat, stirring frequently, until onions are browned and tender. Stir in mushrooms; reduce heat to medium, and continue cooking 4 to 5 minutes or until tender.
  • 4
    In 1-cup glass measuring cup, mix chicken broth, Worcestershire sauce and flour. Pour into skillet; heat to boiling. Cook and stir 3 to 5 minutes or until sauce is thickened. Spoon mixture on top of pork chops in baking dish.
  • 5
    Bake 18 to 25 minutes or until pork registers 145°F with instant-read thermometer. Garnish with remaining 1 tablespoon parsley before serving.

Tips from the Betty Crocker Kitchens

  • tip 1
    White button mushrooms can be substituted for the cremini mushrooms in this recipe.
  • tip 2
    Selecting pork chops of equal size and thickness helps ensure even cooking and doneness.

Nutrition

680 Calories, 39g Total Fat, 43g Protein, 37g Total Carbohydrate, 7g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
680
Calories from Fat
350
Total Fat
39g
60%
Saturated Fat
19g
95%
Trans Fat
1g
Cholesterol
170mg
57%
Sodium
1520mg
63%
Potassium
1200mg
34%
Total Carbohydrate
37g
12%
Dietary Fiber
3g
13%
Sugars
7g
Protein
43g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
8%
8%
Calcium
10%
10%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 5 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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