Pork

Pork Chop and Green Bean Cassarole

[expand title=’Ingredients’]6 rib or loin pork chops, 3/4″ thick
2 (10 oz.) pkgs. frozen cut green beans, defrosted
2 cans cream of celery soup
1 c. milk
1/4 tsp. Salt[/expand]

Preparation:
Brown chops, season with salt and pepper. Mix together beans, soups, milk and 1/4 teaspoon salt. Pour mixture into a 2 quart baking dish. Arrange pork chops on top. Cover and bake in 350 degree oven for 45 minutes or until meat is done.

Pork Chop and Lima Bean Cassarole

[expand title=’Ingredients’]4 loin pork chops, cut 3/4 inch thick
3/4 tsp. salt
1 tsp. dry mustard
1 tsp. sugar
Pepper
1 tbsp. chopped onion
1/4 c. water or liquid drained from beans
1/2 c. tomato puree
1 can baby lima beans (1 lb. 4 oz.) drained[/expand]

Preparation:
Brown chops on both sides in frying pan. Then remove chops from pan. Add 1/4 teaspoon salt, mustard, sugar, pepper, onion, water and puree to drippings and blend well. Add lima beans, stir until well coated, then put them in 4 individual (or 1 large casserole) and top with pork chops. Sprinkle chops with remaining salt and bake uncovered in a preheated oven, 350 degrees, 1 hour 10 minutes.

Pork Chop and Rice Cassarole with Onions

[expand title=’Ingredients’]6 pork chops
1 env. onion soup mix
2 tbsp. pimento, diced
2 tbsp. fat or drippings
1 c. uncooked rice
2 c. hot water
1 (4 oz.) can mushrooms, sliced[/expand]

Preparation:
Brown chops in fat. Spread rice in rectangular baking dish (13 x 9 inch). Reserve 1 tablespoon of seasoning from soup mix. Sprinkle soup mix over rice. Drain mushrooms, reserving liquid and sprinkle mushrooms and pimento over rice. Add mushroom liquid to water and pour over rice. Arrange chops on top of rice mixture and sprinkle reserved seasoning from onion mix. Cover tightly with foil and bake in moderate oven (350 degrees) until tender (45 minutes to 1 hour), depending on thickness of chops. Remove foil and continue cooking for 10 minutes or until any excess liquid has evaporated.

Mexicali Pork Chop Casserole

[expand title=’Ingredients’]Spray nonstick skillet
1 lg. onion, halved & thin sliced
1/2 med. green pepper, chopped*
1/2 med. red pepper, chopped*
1 can low sodium tomatoes, drained & chopped
1 c. frozen whole kernel corn, thawed & drained
1/4 tsp. dried marjoram, crumbled
4 lean pork chops, trimmed of ALL fat[/expand]

Preparation:
Quick and Easy *May use 1 green pepper, red adds color. Oven at 350 degrees. 1. Saute onion and peppers and cook about 5 minutes, uncovered. Add tomatoes, corn and marjoram, raise heat and cook uncovered 5 minutes longer. Pour into 1 1/2 quart casserole.
2. In same skillet cook pork chops 2 minutes on each side. Lay chops on top of vegetable mixture.
3. Cover with foil and bake 12-15 minutes or until chops are done.

Pork Chops and Sauerkraut Casserole

[expand title=’Ingredients’]1/4 c. barley (optional)
1 lg. can sauerkraut
1 sm. onion
5-6 lean pork chops
1 can Golden mushroom soup
Salt & pepper to taste[/expand]

Preparation:
Simmer barley. Mix with sauerkraut, onion and soup. Add 1 can of water. Layer over top of the pork chops. Preheat oven to 350 degrees. Bake casserole for 45 minutes. Bring pork chops to the top of the casserole and bake for another 30 minutes until brown.

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