22 Reviews of Pork Chop Casserole

From: *Huntergirl*

On Sep 21, 2009

This pork chop casserole was wonderful. It had lots of flavor and the pork chops were nice and tender. The only thing I did different was add garlic powder to the flour and after the pork chops had baked for 45 minutes I topped them with 1/4 cup shredded sharp cheddar cheese and 1 cup of the french fried onions. We ate this over white rice with a side of green beans with bacon. As previous reviewer, Cooks4_6, I'm usually not a fan of casseroles like this because they aren't that flavorful or the cooking time is too long and meat ends up dry but this one is great and I will definitely make again. Thanks!

From: Valeriana

On Aug 24, 2008

This...was fabulous! I generally don't like pork chops, but this was amazingly good. The sauce was awesome. I used 4 large pork chops and left out the french onions (because I didn't have them on hand) as well as reducing the sour cream to 1/2 cup only. I added a little garlic powder and onion powder to the dredging...and it was perfect! Even my husband, who is notoriously iffy about my pork chops, fell in love with it! Thank you SO much!!

From: looneytunesfan

On Aug 18, 2007

OMG!!! This was pure heaven. My husband thought it was one of the best pork chop dinners he has had in along time. He actually went back for thirds.

From: Cooks4_6

On Feb 3, 2009

Normally I am not a fan of casseroles made from whole pieces of meat (like chicken breast or pork chop). I purchased chops on sale last weekend and thought I would test this out based on Life is Good's recommendation; boy am I glad I did. These chops turned out tender and the sauce is a perfect blend of flavors; oh so yummy! Thanks, and I have now changed my mind about meat caseroles....well, this one anyway!

From: Wildflour

On May 30, 2008

Heavenly comfort!! I only made 3 pork chops, but made the full amount of gravy to have extra for our mashed potatoes! Worked out perfectly! And the "gravy" (sauce) was just the right consistency, too. I was afraid it was going to be too thin, but it turned out just right! LOVED it!! Made for the ZWT4

From: Crafty Lady 13

On Jun 23, 2008

These pork chops were so flavorful and moist. I made these for ZWT4 Crockpot Cooking Challenge (Canada). I cut the recipe down to two pork chops, but used the full amount of the ingredients for the sauce. I followed the directions in the recipe as far as preparing the pork. Then I mixed the ingredients for the sauce. I spooned a litte bit of the sauce in the bottom of the crockpot and then put the pork chops in. I then covered the pork chops with the remaining sauce. I cooked the pork chops on low for 8 hours and then sprinkled the french-fried onions on top and let the pork chops cook for about another 1/2 hour. Great recipe that is going straight into my keeper file. Thanks, diner524.

From: lazyme

On Aug 14, 2008

Great chops! Not sure what I can add that others haven't already said. I made 3 chops and the full amount of gravy. Very simple and tasty. Thanks diner for a great comfort dinner. Made for Zaar Stars.

From: Sassy in da South

On May 29, 2008

Absolutely, totally, scrumptious! These chops were soooo moist and just melted in your mouth. One of things I really like is that it used ingredients that you mostly always have on hand in the fridge/pantry. My better half wanted to know if I would make this again tonite! (Made for ZWT4)

From: Jewelies

On Sep 9, 2007

This was really different for us. I managed to get a can of French-fried onions from an online Australian based USA food supplier. For the mushroom soup I used a tin of Windsor Farm mushrooms in pepper sauce. The pork chops turned out very tender. Lovely served over mashed potatoes.

From: ~Nimz~

On Aug 28, 2007

This was pure comfort food at its finest. What a satisfying meal. I used a pork tenderloin, cut into 1 inch slices and doubled the gravy. I skipped Instruction 6 that says to stir remaining sour cream into the sauce. I just added the onions on top and kinda pushed them slightly into the sauce. Worked fine for me. I can see a lot of variations with this recipe. Thanks so much for sharing.