Dairy Farmers of Canada

Pork Chop and Onion Casserole

This is the Pork Chop and Onion Casserole recipe.

  • Prep: 15 min
  • Cooking: 50 min - 1 h
Yields 6 servings
pork chop and onion casserole

Ingredients

  • 8 oz (250 g) 6 pork chops
  • 2 tbsp (30 mL) vegetable oil
  • 2 lbs (1 Kg) onions sliced
  • 1 can (19 oz/540 mL) tomatoes drained and chopped
  • 1/2 tsp (2 mL) dried rosemary
  • 1/2 tsp (2 mL) dried thyme
  • Salt and pepper to taste
  • 1 cup (250 mL) 35 % cream
  • 1 1/2 cups (375 mL) fresh bread crumbs
  • 3 tbsp (45 mL) butter melted
  • 1 tbsp (15 mL) fresh parsley chopped
Placeholder alt

READY FOR REWARDS?

Sign up for our new More Goodness program for exclusive offers, recipes, contests and more.

SUBSCRIBE

Preparation

Pat pork chops dry. In a large skillet heat vegetable oil. Brown pork chops 4,5 min on each side. Remove and reserve.

Discard all but 2 tbsp (30 mL) fat from pan. Add onions. Cook, stirring, about 5 min until onions wilt and brown slightly. Add tomatoes, herbs, salt and pepper to onions. Cook 5 min longer.

Spread 1/2 onion mixture in the bottom of a 9 x13-inch (33 x 23 cm) casserole. Layer chops on top. Cover with remaining onions. Pour cream over top.

Combine crumbs with butter and parsley. Sprinkle over the top. Bake in a preheated 350 °F (180 °C) oven for 40 min until pork is very tender.

Serve with pasta.

Tips

Learn more about

Nutritional information

Per serving
Energy: 577 Calories
Protein: 39 g
Carbohydrate: 23 g
Fat: 37 g
Fibre: 3 g
Sodium: 941 mg

Top 5 Nutrients

(% DV*)
Calcium: 11 % / 116 mg
Thiamin: 107 %
Niacin: 73 %
Vitamin B6: 52 %
Vitamin B12: 48 %