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pork chop garden casserole

★★★★★ 1
a recipe by
Win Spicer
Frankford, DE

Yum Yum! Don't know what to do with a couple of left over pork chops? Look no further than this recipe! And you get some veggies too! This is a combination of a couple tried and true recipes. You just have only to taste it to know this will become a favorite! Even young children like it!

★★★★★ 1
serves 6
prep time 15 Min
cook time 30 Min
method Bake

Ingredients For pork chop garden casserole

  • 2 Tbsp
    butter, melted
  • 2 c
    bread crumbs, seasoned
  • 1/2 c
    cheddar cheese, shredded
  • 1
    onion, minced
  • 1
    celery stalk, minced
  • 3 Tbsp
    olive oil
  • 3 Tbsp
  • 1 tsp
  • 1/8 tsp
    garlic powder
  • 1/8 tsp
  • 1 1/2 c
  • 1 c
    cooked peas, drained or frozen
  • 1
    small jar diced pimentos, drained
  • 1 c
    cooked pork, cubed
  • 1
    large tomato, sliced
  • 1/2 c
    corn, zucchini, or canned sliced mushrooms

How To Make pork chop garden casserole

  • 1
    Melt butter.
  • 2
    In a large bowl, add bread cubes and cheddar cheese. Pour melted butter into bowl and mix well.
  • 3
    To a greased 1.5 qt. casserole, add half of the bread mixture. Reserve the other half. Top with drained cooked peas. Set aside.
  • 4
    In a large skillet, over med. high heat, add olive oil then saute' onion and celery until tender. Lower heat and whisk in flour and seasonings. Slowly, pour in milk whisking constantly. Increase heat to med. high and heat until mixture boils. Boil and whisk constantly for 1 minute. Add cubed pork and diced pimentos. Mix well. Remove from heat.
  • 5
    Pour creamed pork mixture over peas. Arrange tomato slices over top. Sprinkle with reserved bread cube mixture.
  • 6
    Bake uncovered in a preheated 350 degree oven for 30-35 minutes.

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