Real Recipes From Real Home Cooks ®

pork chop ~ veggie bake

(1 rating)
Recipe by
Cassie *
Somewhere, PA

Looking for an easy, savory all in one dish, meal? Look no further as this was one delicious pan of goodness! I used what vegetables I thought would mesh well together, and did they ever. Swap out a vegetable if there's one you don't like. Adjust baking times, if using softer veggies. I couldn't stop eating the veggies...savory, sweet from the carrots and onion...Yum! Hungry yet? :) I hope you try it sometime...other than the baking, the only thing that takes times is the cleaning and slicing of the veggies. If you have a mandolin, that's the way to go... Enjoy!

(1 rating)
yield 5 serving(s)
prep time 20 Min
cook time 1 Hr 45 Min
method Bake

Ingredients For pork chop ~ veggie bake

  • 5
    center cut chops,( trim if fatty) salt & pepper - browned off in a skillet
  • 1 lg
    onion, sliced thin
  • 2 md
    turnips - sliced thin - mine were the thickenss of a slice of kraft american cheese
  • 3 - 4 md
    potatoes - sliced same thickness as turnip
  • 3 - 4
    carrots - slices same thickness as the rest
  • 2 stalk
    celery - sliced
  • salt
    & pepper
  • 1 - 14.75 oz
    cream of mushroom soup - or your favorite
  • 1 - 10.5 oz
    cream of celery soup
  • 1
    soup can chicken broth ( using the larger can of soup)
  • small can
    french fried onion

How To Make pork chop ~ veggie bake

  • 1
    Preheat oven to 375 degree F. Spray a deep 9 x 13 casserole, or equivalent in size - such as small roaster, with non stick cooking spray.
  • 2
    Brown your seasoned chops lightly in oil over medium heat. Set aside.
  • 3
    Clean & slice veggies - I left the skin on my potatoes.
  • 4
    In a a medium sized bowl, whisk soups and broth until well combined. Now, starting with potatoes, layer evenly on bottom of dish. Next carrots, celery, turnips and onions. In that order. Salt & pepper.
  • 5
    Place browned chops on top. Trying not to overlap.
  • 6
    Pour soup mixture evenly over entire chops and veggies.
  • 7
    Cover with foil and bake for 1 hour & 15 minutes. Uncover and bake another 20 - 30 minutes, or until veggies test tender. Once vegetables are tender. Sprinkle top with french fried onions.
  • 8
    Place back in oven for another 10 minutes until onions are browning. Remove from oven, I let set for a few minutes before plating, it will be bubbling hot. Enjoy with some good crusty bread. Delicious!