This easy pork chop casserole is a super easy dinner for entertaining, or when you need to get things done.
I love eating sausages, don’t you? They’re perfect with mash, and great with a jacket potato – perfect bonfire night food. Sausages are great autumn and winter food, however, sometimes it’s nice to have a change and pork chops are a great substitute. They’re good value, quick to cook and tasty – though nothing is quite the same as a good sausage. This pork chop casserole can be prepared in just a few minutes and is a great winter warmer with a jacket potato.
I actually did make this meal with sausages – vegetarian ones to be precise. If you find yourself hosting both meat eaters and vegetarians this meal is a good starting point. I prepared the dishes exactly the same, except one was finished with pork chops and the other with my mother in law’s favourite brand of vegetarian sausages. I’m sure pinto beans or halloumi cheese would be just as nice for those who prefer less processed vegetarian food.
One of the great things about modern cooking is the range of cuisines and cooking styles we’re exposed to. In the small, very much not cosmopolitan city we live in there are Indian restaurants, Thai restaurants, a Nepalese restaurant and even a Carribean one. Whilst authentic recipes and restaurants abound, it’s also easy to do what I’ve done in this recipe. I’ve shamelessly pinched inspiration from Cajun cuisine. The spices liven up this pork chop casserole, whilst the casserole itself is still very much a modern British recipe.
Cooking Notes for Pork Chop Casserole
I cooked two casseroles at once, swapping shelves every half hour. If you choose to serve this with something like jacket potatoes, wedges or chips cooked in the oven these cooking times will ensure both things are cooked. If you just have the casserole in the oven it will likely cook quicker than the timings I’ve given.
10 minPrep Time
1 hr, 30 Cook Time
1 hr, 40 Total Time
- 2 4006/14.5oz tins of chopped tomatoes
- Approx 300g/10.5 oz mushrooms
- 2 handfuls frozen peas
- 1 tsp smoked paprika
- 2 tsp mixed herbs
- 1 pinch each black pepper, white pepper and cayenne pepper
- 2 pork chops
- Preheat the oven to gas mark 5/190C/375F
- Open the tins of tomatoes and empty them into a casserole dish.
- Rinse and chop the mushrooms and place them in the casserole.
- Mix in the frozen peas.
- Combine the spices and stir them in.
- Place the pork chops on top of the sauce.
- Cook for an hour and a half, or until the mushrooms are tender and the chops cooked through, turning the chops once during cooking.