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Pork Chops Salisbury

Fondue.Chef's picture
Ingredients
  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
Directions

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

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Pork

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