Pork Chop and Green Bean Casserole

Pork Chop and Green Bean Casserole

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.


  • 4

    pork boneless loin or rib chops, about 3/4 inch thick (about 1 1/4 pounds)
  • 1/4

    teaspoon salt
  • 1/4

    teaspoon pepper
  • 3

    cups frozen cut green beans (from 1-pound bag), thawed
  • 1

    can (10 3/4 ounces) condensed cream of celery soup
  • 1

    cup shredded Swiss cheese (4 ounces)
  • 1/3

    cup milk
  • 2

    tablespoons chopped pimientos
  • 1

    can (2.8 ounces) French-fried onions


  • 1

    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.

  • 2

    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.

  • 3

    Mix remaining ingredients except onions in medium bowl. Spread over pork chops.

  • 4

    Bake uncovered about 50 minutes or until mixture is bubbly. Sprinkle onions over casserole. Bake uncovered 5 minutes.

Tips from the Betty Crocker Kitchens

  • tip 1

    Brown the pork chops before adding them to the casserole for added flavor—and a jump-start on the cooking.

  • tip 2

    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.

  • tip 3

    “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

Nutrition Facts

Serving Size:
1 Serving
Calories from Fat
Total Fat
Total Carbohydrate

1 Starch; 1 Vegetable; 2 Fat;

Carbohydrate Choice

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

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