Parmesan-Crusted Pork Chop Casserole


3 – 4 thin, large boneless pork chops (or 5 – 6 small ones)

Salt & pepper

1/2 sleeve saltine crackers, crushed finely

Olive oil

2 cups instant white rice

1 can cheddar cheese soup

1/2 can cream of mushroom soup


Shaved Parmesan

I buy DiGiorno Shaved Parmesan in specialty cheese section (just under $4)

Preheat oven to 350º.  Mix to combine the rice, soups, pinch of salt and pepper, 1/2 cup shaved parmesan and water (I fill one of the empty soup cans full) in a greased medium casserole dish (I use a 8 1/2 x 11 for this). 

I pound out thick chops to a very thin thickness, but you can buy chops already super thin.  Salt and pepper both sides of the chops.  Press a light sprinkling of crushed cracker crumbs onto one side of chops. 

Brown both sides of chops – starting with crumb side first – in a drizzle of olive oil on medium-high heat.  (You may have to do this one at a time … depending on size of chops and pan.)  Set aside each chop as you continue browning the remaining pork.

Arrange chops onto rice mixture in casserole dish … sprinkling shaved parmesan on top of each chop. 

Cover with foil and bake on middle rack for one hour … removing foil for the last 30 minutes of baking.  Broccoli or frozen peas can be added to rice mixture for a more-complete all-in-one mealLet rest 5 minutes before serving.


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