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Pork Chops Salisbury

Fondue.Chef's picture
  Pork chops 6 , trimmed
  Condensed cream of mushroom soup 10 1⁄2 Ounce (1 Can)
  Thyme 1⁄4 Teaspoon
  Canned cut green beans 1 Pound, drained (1 Can)
  Canned whole kernel corn 7 Ounce, drained (1 Can)
  Salt 1⁄4 Teaspoon
  Chili powder 1 Teaspoon
  Freshly ground pepper 1⁄8 Teaspoon

Trim excess fat from pork chops.
Brown on both sides in skillet and remove from pan.
Drain off excess fat and blend in soup and thyme.
Stir in beans and corn.
Pour into buttered 2-quart casserole and arrange pork chops on top.
Sprinkle with salt, chili powder and pepper.
Cover and bake in a 350° F.oven 45 minutes or until chops are tender.
Uncover and cook 15 to 20 minutes longer.
This casserole can be prepared in advance, refrigerated and baked at serving time.
Add 15 minutes to baking time.

Recipe Summary

Side Dish

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1500 Calories from Fat 621

% Daily Value*

Total Fat 69 g106%

Saturated Fat 22.1 g110.4%

Trans Fat 0.6 g

Cholesterol 478 mg159.3%

Sodium 2121.9 mg88.4%

Total Carbohydrates 60 g20%

Dietary Fiber 16.2 g64.6%

Sugars 25.4 g

Protein 152 g304.2%

Vitamin A 32.2% Vitamin C 8.9%

Calcium 19% Iron 37.9%

*Based on a 2000 Calorie diet

Pork Chops Salisbury Recipe