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Baked Pork Chops and Vegetables (Cooking for Two)

baked pork chops and vegetables (cooking for two) Entree
Baked Pork Chops and Vegetables (Cooking for Two)
  • Prep 15 min
  • Total 1 hr 10 min
  • Ingredients 9
  • Servings 2

With pork chops, veggies and stuffing, this casserole is a hearty meal-in-one.

Updated May 20, 2013

Ingredients

  • 3/4
    cup condensed cream of celery soup (from a 10 3/4 oz can)
  • 2
    bone-in pork loin chops, 1/2 inch thick (about 3/4 lb)
  • 1/4
    teaspoon seasoned salt
  • 1/8
    teaspoon garlic-pepper blend
  • 1
    cup frozen diced hash brown potatoes (from 32-oz bag), thawed
  • 1/2
    cup frozen mixed vegetables (from 1-lb bag), thawed
  • 1/4
    cup chive-and-onion sour cream potato topper
  • 1/8
    teaspoon dried thyme leaves
  • 1/2
    cup Parmesan-flavored croutons, coarsely crushed

Steps

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  • 1
    Heat oven to 350°F. Spray 8x8-inch (2-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 15 to 20 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
440
Calories from Fat
180
% Daily Value
Total Fat
20g
31%
Saturated Fat
8g
38%
Trans Fat
1g
Cholesterol
75mg
25%
Sodium
1180mg
49%
Potassium
830mg
24%
Total Carbohydrate
37g
12%
Dietary Fiber
4g
16%
Sugars
6g
Protein
28g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
15%
15%
Calcium
15%
15%
Iron
10%
10%
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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