Ingredients for Pork Chop Cabbage Potato Casserole
- 4 (1-inch thick) pork chops
- Onion
- Salt
- Pepper
- Garlic Powder
- 2 tablespoons olive oil
- Cream Of Celery Soup
- 1/2 cup milk
- 1 medium head of cabbage, thinly sliced
- 2 pounds potatoes, peeled and thinly sliced
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How to Make Pork Chop Cabbage Potato Casserole
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Brown 4 (1-inch thick) pork chops seasoned with salt and pepper, along with 1 large onion (chopped) and 4 cloves garlic (minced), until pork chops are golden brown. (About 5-7 minutes per side)
- Remove pork chops from the skillet and set aside.
- Add 1 (10.75 ounce) can condensed celery soup and 1/2 cup milk to the skillet with the onions and garlic. Simmer over medium heat until heated through and slightly thickened, about 5 minutes.
- Lightly grease a 9x13 inch casserole dish with cooking spray.
- Layer half of 2 pounds potatoes (peeled and thinly sliced) in the bottom of the prepared casserole dish.
- Top with half of 1 medium head of cabbage (thinly sliced).
- Pour half of the celery soup mixture over the cabbage.
- Repeat layers with remaining potatoes, cabbage, and soup mixture.
- Arrange the browned pork chops on top of the casserole.
- Cover the casserole dish with foil and bake at 350°F (175°C) for 40 minutes.
- Remove the foil and bake for another 20 minutes, or until potatoes are tender and the casserole is heated through and bubbly.
Nutrition Information (Approximate per serving)
Sodium
55 g
Sugar
32g
Fat
56g
Carbs
16g
