Pork Chops Casserole

This is really a comfort food for me - the first time I tasted it was when I was a teenager staying with relatives in Philadelphia. I couldn't get enough of it! I came home and told my Mom how to make it. We always sliced the onions thin and sprinkle the layers with garlic powder and pepper. For added flavor, we brown the chops first. Thanks for posting this one!

Great taste and amazing smoothness. Chops were moist. I browned the chops first, flavored with garlic salt and fresh ground pepper. Used 9" casserole dish covered with foil. Had to hold the dish in the oven for an extra half hour, just turned oven down to 325 deg and it still turned out great.

This was a big hit with my family. Unfortunately, I didn't have Cream of Mushroom and had to use Cream of Brocolli instead. But it turned out fantastic. Also, I used thin sliced boneless chops, and red potatoes. Great recipe that will stay in my cookbook! Thank you

Yummy yum!! This was so easy... one stop dinner! And the pork stayed nice and moist. My pork needed closer to an hour to cook. Will make again, thanks!

I often cook my chops this way. Easy tasty & moist chops. They mind themselves while you can do something else. I do like to add some pepper (no salt the soup is salty enough) and I like to pop in a carrot so you have a complete meal in one casserole. The onions give added flavor too. Sometimes I add some chili flakes to pep it up a notch. Thanks amanda for posting - I hadn't had this for a while and I enjoyed it. Craved comfort food so made this again same as I mentioned in my original review - The neat thing was that the onion, carrot & potato were all from my garden Thanks again amanda