What do you get when pork chops and Swiss cheese meet that standby, French-fried onion-topped, green bean casserole? A tasty, well rounded dinnertime hit.
pork boneless loin or rib chops, about 3/4 inch thick (about 1 1/4 pounds)
cups frozen cut green beans (from 1-pound bag), thawed
can (10 3/4 ounces) condensed cream of celery soup
cup shredded Swiss cheese (4 ounces)
tablespoons chopped pimientos
can (2.8 ounces) French-fried onions
Heat oven to 350°. Spray square baking dish, 8x8x2 inches, with cooking spray. Trim fat from pork if necessary. Sprinkle both sides of pork with salt and pepper.
Spray 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook pork in skillet about 10 minutes, turning once, until brown. Place in baking dish.
Mix remaining ingredients except onions in medium bowl. Spread over pork chops.
Bake uncovered about 50 minutes or until mixture is bubbly. Sprinkle onions over casserole. Bake uncovered 5 minutes.
Tips from the Betty Crocker Kitchens
Brown the pork chops before adding them to the casserole for added flavor—and a jump-start on the cooking.
The recipe calls for browning the pork chops without oil, for a leaner casserole. Cut the fat a little further by using reduced-fat soup and fat-free (skim) milk.
“Hiding” the pork chops under the rest of the ingredients during bake-time keeps them moist and juicy.
510 Calories, 31g Total Fat, 35g Protein, 23g Total Carbohydrate
- Calories from Fat
- Total Fat
- Total Carbohydrate
1 Starch; 1 Vegetable; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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