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Pork Chop Casserole

Carla DiTondo - Thursday, September 06, 2018

Back to School inspired Family Recipe...

Pork Chop Casserole

  • 5 All Natural Boneless Pork Chops (cut in half)
  • 1/2 cup all-purpose flour
  • 3 large potatoes cut into 1/8" slices 
  • 1 medium onion, thinly sliced into rings
  • 1 can cream of mushroom soup
  • 1 1/2 cups shredded cheddar cheese
  • Salt and pepper to taste
  • Parsley for garnish
  • Vegetable oil for frying

Note: I use a mandolin to slice the potatoes and onions to get them very thin.

  1. Preheat oven to 375° F. 
  2. Season flour with Salt & pepper. Place flour in a shallow dish and lightly dredge each pork chop through flour, shaking off any excess.
  3. Heat 2 - 3 tablespoons of vegetable oil in a large skillet over medium high heat. Place the chops in the pan and brown on both sides. They will not be fully cooked at this point. 
  4. Arrange half of the sliced potatoes in the bottom of a 9 x 13 baking dish. Then arrange the browned pork chops on top of the potatoes, followed by the remaining potato slices. Then arrange the onion rings on top and sprinkle with salt and pepper. 
  5. Pour the cream of mushroom soup in a medium bowl. Fill 3/4 of the can with water, and add to the soup. Whisk to combine. Pour over casserole. 
  6. Top with the shredded cheddar cheese and bake uncovered 30 to 45 minutes, or until the potatoes are tender and the meat is cooked through.

Garnish with parsley and serve with some of our roasted veggies!  


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