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Pork Chop Casserole |
"My mom always made this in the fall months when the weather turned colder. My family loves it. Very easy Sunday dinner."
Ingredients :
- 6 center-cut pork chops
- 6 Yukon Gold potatoes, peeled and quartered
- 2 onions, quartered
- 1 pound baby carrots
- 1 (1 ounce) package dry onion soup mix
- salt and ground black pepper to taste
- 1 (14 ounce) can beef broth
Instructions :
Prep : | Cook : 6M | Ready in : 1H20M |
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- Preheat oven to 350 degrees F (175 degrees C).
- Put pork chops into a roasting pan. Arrange potatoes, onions, and carrots around the chops. Sprinkle onion soup mix over the chops and vegetables; season with salt and black pepper. Pour beef broth over the entire mixture.
- Place a cover on the roasting pan and bake in the preheated oven until the pork chops are no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Notes :
- Cook under broiler for the last 5 minutes for crunchier chops.
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