Best 7 Pork Chop And Chiles Casserole Recipes

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Pork chop and chiles casserole is a delicious and hearty dish that is perfect for a weeknight meal. Originating from the Southwestern US, this colorful meal is packed with flavor and is a great way to warm up on a cold night. With several tantalizing variations, pork chop and chiles casserole is a versatile dish that can be customized to suit your tastes. From a classic version featuring tender pork chops, bell peppers, and diced tomatoes to more creative recipes with dried chilis, corn, or black beans, there's a pork chop and chiles casserole recipe out there for everyone.

Let's cook with our recipes!

PORK AND GREEN CHILE CASSEROLE



Pork and Green Chile Casserole image

I work at a local hospital and another job part time, so I'm always on the lookout for good, quick recipes to fix for my family. Some of my co-workers and I exchange recipes. This zippy casserole is one that was brought to a picnic at my house. People raved over it. -Dianne Esposite, New Middletown, Ohio

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 12

1-1/2 pounds boneless pork, cut into 1/2-inch cubes
1 tablespoon canola oil
1 can (15 ounces) black beans, rinsed and drained
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (14-1/2 ounces) diced tomatoes, undrained
2 cans (4 ounces each) chopped green chiles
1 cup quick-cooking brown rice
1/4 cup water
2 to 3 tablespoons salsa
1 teaspoon ground cumin
1/2 cup shredded cheddar cheese
Sliced jalapeno pepper, optional

Steps:

  • Preheat oven to 350°. In a large skillet, brown pork in oil; drain. Stir in the beans, soup, tomatoes, chiles, rice, water, salsa and cumin. , Pour into an ungreased 2-qt. baking dish. Bake, uncovered, until bubbly, about 30 minutes. Sprinkle with cheese; let stand 5 minutes before serving. If desired, serve with jalapeno slices. Freeze option: Sprinkle cheese over cooled unbaked casserole. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. If desired, serve with jalapeno slices.

Nutrition Facts : Calories 390 calories, Fat 15g fat (6g saturated fat), Cholesterol 81mg cholesterol, Sodium 814mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 6g fiber), Protein 32g protein.

MEXICAN CHILE PORK CHOPS



Mexican Chile Pork Chops image

Provided by Guy Fieri

Categories     main-dish

Time 2h10m

Yield 4 servings

Number Of Ingredients 46

1/4 cup light agave
2 1/2 tablespoons kosher salt
1 tablespoon ground cumin
1 teaspoon cracked black pepper
4 cloves garlic, smashed
4 sprigs fresh oregano
3 dried ancho chiles, stemmed, broken and some seeds removed
3 dried ancho chiles, stemmed, broken and some seeds removed
3 dried chipotle chiles, stemmed, broken and some seeds removed
3 dried chipotle chiles, stemmed, broken and some seeds removed
3 dried guajillo chiles, stemmed, broken and some seeds removed
3 dried guajillo chiles, stemmed, broken and some seeds removed
One 12-ounce bottle Mexican beer
1 lime, quartered
2 cups ice cubes
4 double-cut, bone-in pork loin chops (each about 1 1/2-inches thick)
2 tablespoons canola oil, plus more for greasing
1 tablespoon granulated garlic
1 tablespoon light brown sugar
1 1/2 teaspoons smoked paprika
1 teaspoon mustard powder
1/2 teaspoon freshly ground black pepper
Grilled Green Chile Sauce, recipe follows
Pico de Gallo, recipe follows
4 hatch chiles
2 Anaheim chiles
2 jalapenos
2 poblano chiles
1 medium sweet onion, halved
1/2 bunch scallions, trimmed
2 tablespoons extra-virgin olive oil
2 teaspoons kosher salt
1 teaspoon white vinegar
1 clove garlic, minced
Juice and zest of 1 lime
Juice and zest of 1 lime
1/2 bunch cilantro, rinsed
2 cups diced Roma tomatoes
3 tablespoons fresh lemon juice
2 tablespoons seeded, stemmed and minced jalapenos
1 tablespoon fresh celery juice
1 tablespoon chopped fresh cilantro
1 tablespoon extra-virgin olive oil
1 tablespoon kosher salt
1 teaspoon minced garlic
1/2 sweet onion, cut into 1/4-inch dice

Steps:

  • In a large saucepan set over high heat, add 1 cup water, the agave, 2 tablespoons salt, the cumin, cracked black pepper, garlic, oregano, 2 of the anchos, 1 of the chipotles, 2 of the guajillos, the beer and limes. Cook, stirring, until the salt dissolves. Remove from the heat, add the ice, and stir until cool. Pour the brine into a large, resealable plastic bag and add the pork chops. Seal the bag and refrigerate for up to 1 hour.
  • Preheat the grill to high heat and wipe the grates down carefully with some oiled paper towels to clean and create a nonstick surface.
  • In a dry skillet set over medium-high heat add the remaining 1 ancho, 2 chipotles and 1 guajillo chile. Cook the chiles until fragrant and lightly charred, 1 to 2 minutes. Place the chiles in a spice grinder and grind to a fine powder. In a small bowl, add the chile powder, cumin, granulated garlic, sugar, paprika, the remaining 1/2 tablespoon salt, the mustard and ground black pepper. Mix to combine, and set aside.
  • Remove the pork chops from the brine, then pat dry and brush with the canola oil. Coat evenly all over with the spice rub. Grill the pork chops for 2 1/2 minutes. Rotate the chops 90 degrees and cook another 2 1/2 minutes to create crosshatch sear marks. Flip the chops over and repeat the same process on the second side. Move the chops to an area of the grill with medium heat and continue cooking until cooked through and an internal thermometer inserted in the chops reads 145 degrees F for medium doneness, 7 to 8 minutes. Rest the chops for 5 to 7 minutes for the juices to redistribute.
  • Serve the pork chops with the Grilled Green Chile Sauce spooned over the top and garnish with Pico De Gallo.
  • In a large bowl, add the hatch chiles, Anaheim chiles, jalapenos, poblanos, onions and scallions. Drizzle with 1 tablespoon of the olive oil and 1 teaspoon of the salt, and mix to coat. Grill the chiles, onions and scallions until charred, 2 to 3 minutes per side. Set the scallions and onions aside; place the chiles in a bowl, cover with plastic wrap, and steam for 6 to 8 minutes. Once the chiles cool, carefully scrape away and discard the charred skin, then remove the stems and seeds, and roughly chop. In the bowl of a food processor, add the chiles, onions, scallions, the remaining 1 tablespoon oil, the remaining 1 teaspoon salt, the vinegar, garlic, lime juice, zest and cilantro. Process until smooth and bright green, 1 to 2 minutes. Pour in a bowl, then cover and refrigerate until ready to use.
  • In a small bowl add the tomatoes, lemon juice, jalapenos, celery juice, cilantro, oil, salt, garlic and onions. Mix to combine, then cover and refrigerate for 15 to 20 minutes. Drain the excess liquid before serving.

PORK CHOP CASSEROLE



Pork Chop Casserole image

My mom always made this in the fall months when the weather turned colder. My family loves it. Very easy Sunday dinner.

Provided by lisascooking

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Baked

Time 1h20m

Yield 6

Number Of Ingredients 7

6 center-cut pork chops
6 Yukon Gold potatoes, peeled and quartered
2 onions, quartered
1 pound baby carrots
1 (1 ounce) package dry onion soup mix
salt and ground black pepper to taste
1 (14 ounce) can beef broth

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Put pork chops into a roasting pan. Arrange potatoes, onions, and carrots around the chops. Sprinkle onion soup mix over the chops and vegetables; season with salt and black pepper. Pour beef broth over the entire mixture.
  • Place a cover on the roasting pan and bake in the preheated oven until the pork chops are no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Nutrition Facts : Calories 333.4 calories, Carbohydrate 38.1 g, Cholesterol 59.1 mg, Fat 7.5 g, Fiber 5.7 g, Protein 28.4 g, SaturatedFat 2.7 g, Sodium 730.6 mg, Sugar 7 g

PORK CHOP AND POTATO CASSEROLE



Pork Chop and Potato Casserole image

My family loves this recipe. It is easy and delicious. Pork chops are browned, then baked in a creamy mushroom sauce with potatoes, onion and cheese.

Provided by WANTU

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 1h20m

Yield 5

Number Of Ingredients 7

1 tablespoon vegetable oil
6 boneless pork chops
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup milk
4 potatoes, thinly sliced
½ cup chopped onion
1 cup shredded Cheddar cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Heat oil in a large skillet over medium high-heat. Place the pork chops in the oil, and sear.
  • In a medium bowl, combine the soup and the milk. Arrange the potatoes and onions in a 9x13 inch baking dish. Place the browned chops over the potatoes and onions, then pour the soup mixture over all.
  • Bake 30 minutes in the preheated oven. Top with the cheese, and bake for 30 more minutes.

Nutrition Facts : Calories 705.4 calories, Carbohydrate 37.9 g, Cholesterol 122.7 mg, Fat 46.8 g, Fiber 4 g, Protein 32.7 g, SaturatedFat 17.7 g, Sodium 635.9 mg, Sugar 5.3 g

PORK CHOP AND CHILES CASSEROLE



Pork Chop and Chiles Casserole image

A real estate agent who wanted to list my house dropped off this recipe at my door. I didn't sell the house, but the recipe has saved my life many times! It is easy to make and guests always find the combination very tasty. -Mickey O'Neal, Chula Vista, California

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 4 servings.

Number Of Ingredients 9

4 pork rib chops (3/4 to 1 inch thick)
1 tablespoon canola oil
1 medium onion, chopped
1 can (4 ounces) chopped green chiles
1/2 cup chopped celery
1-1/2 cups uncooked instant rice
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1-1/3 cups water
3 tablespoons reduced-sodium soy sauce

Steps:

  • Preheat oven to 350°. In a large skillet,over medium-high heat, cook chops in oil over medium heat 2-3 minutes on each side or until chops are lightly browned; drain. Remove and set aside. , In the same skillet, saute onion, chiles and celery until onion is tender. Stir in rice; saute until lightly browned. Add remaining ingredients., Place in a greased 2-qt. baking dish. Top with pork chops. Bake at 30-40 minutes or until meat is tender.

Nutrition Facts : Calories 415 calories, Fat 14g fat (5g saturated fat), Cholesterol 57mg cholesterol, Sodium 1385mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 3g fiber), Protein 28g protein.

INCREDIBLE PORK CHOP CASSEROLE



Incredible Pork Chop Casserole image

Make and share this Incredible Pork Chop Casserole recipe from Food.com.

Provided by Clorissasue

Categories     One Dish Meal

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 4

6 boneless pork loin chops
1 (2 lb) bag frozen tater tots
2 (10 ounce) cans cream of mushroom soup
8 ounces sliced mushrooms

Steps:

  • Pour tater tots into a 9x13-inch casserole dish.
  • Top with one can of mushroom soup.
  • Place sliced mushrooms over that.
  • Sear pork chops, then place over mushrooms.
  • Top with remaining can of soup.
  • Cover with foil.
  • Bake at 450°F for about an hour, until chops are cooked through.

Nutrition Facts : Calories 479.4, Fat 27.6, SaturatedFat 8.3, Sodium 1331.1, Carbohydrate 54.1, Fiber 4.1, Sugar 2, Protein 6.9

PORK AND GREEN CHILES CASSEROLE



Pork and Green Chiles Casserole image

I used spicy sausage and hot salsa plus twice the green chili peppers (recipe is posted as written). I enjoyed this inside a tortilla with fresh corn and tomatoes. I love how quickly this comes together--this recipe is a keeper. Recipe courtesy of Better Homes and Gardens Prize Winning Recipes. This says it serves 6, but I think it serves a few more.

Provided by AmyZoe

Categories     One Dish Meal

Time 55m

Yield 6 serving(s)

Number Of Ingredients 9

1 lb ground pork
15 ounces pinto beans or 15 ounces black beans, rinsed and drained
10 3/4 ounces cream of chicken soup
1 1/2 cups salsa
4 ounces green chili peppers, diced and drained
1 cup quick-cooking brown rice
1/4 cup water
1 teaspoon ground cumin
1/2 cup cheddar cheese (with jalapeno peppers shredded) or 1/2 cup monterey jack cheese (with jalapeno peppers shredded)

Steps:

  • In a large skillet cook pork until no longer pink and drain.
  • Stir in beans, soup, salsa, chili peppers, rice, water, and cumin.
  • Heat and stir just until bubbly.
  • Pour into a 2-quart casserole.
  • Bake, uncovered, in a 375 degree oven for 30 to 35 minutes or until edges are bubbly.
  • Remove from oven.
  • Sprinkle with cheese and let stand for 5 minutes while cheese melts.

Nutrition Facts : Calories 408.7, Fat 22.8, SaturatedFat 8.8, Cholesterol 68.4, Sodium 824.9, Carbohydrate 28.2, Fiber 7.7, Sugar 3.5, Protein 24.1

Tips:

  • To save time, use pre-cooked pork chops or chicken.
  • For a spicier dish, use hotter peppers.
  • Add a can of black beans or corn for a more filling casserole.
  • Top the casserole with shredded cheese before baking for a cheesy crust.
  • Serve the casserole with rice, beans, or tortillas.

Conclusion:

Pork Chop and Chile Casserole is a delicious and easy-to-make dish that is perfect for busy weeknights. It is also a great way to use up leftover pork chops. The casserole is hearty and flavorful, and it can be easily customized to your liking. Whether you like it spicy or mild, with or without beans, this casserole is sure to be a hit.

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