Baked Pork Chops with Asparagus Casserole

by April Reinhardt
(last updated August 24, 2012)

Complete this dinner menu by serving frozen garlic bread sticks. Simply heat them according to the package directions, and arrange them inside of a breadbasket, covered with a pretty napkin to keep them warm.

Baked Pork Chop Ingredients

  • 1 can of cream of chicken soup
  • 3 tablespoons of catsup
  • 2 teaspoons of Worcestershire sauce
  • 1/4 teaspoon of onion powder
  • 3/4 cup of milk
  • 6 pork chops
  • 1 tablespoon of cooking oil

Baked Pork Chop Directions

Preheat your oven to 350 degrees. Pour the cooking oil into a large skillet and cook for 1 minute on medium-high heat with the onion powder. Quickly brown the pork chops on each side and then remove from heat. Place the pork chops into a large baking dish sprayed with non-stick cooking spray. Combine the remaining ingredients in a large bowl and stir thoroughly. Pour the mixture over the pork chops and bake in your preheated oven for 1 hour. Cover the dish with aluminum foil and allow to rest for 10 minutes before serving.

Asparagus Casserole Ingredients

  • 1 cup of cream of mushroom soup
  • 4 large eggs
  • 1 can of asparagus
  • 1 1/2 cups of shredded cheddar cheese
  • 1 cup of cracker crumbs

Asparagus Casserole Directions

Preheat your oven to 325 degrees. Place the eggs in a pan of water, making sure that the water covers the eggs. Heat the water until it boils and allow the eggs to hard-boil for 20 minutes. Remove the eggs and allow them to cool. Butter a one-quart baking dish and set aside. Drain the canned asparagus and place half of them into the baking dish to form a bottom layer. Peel the eggs and slice them, and then place half of them as a layer on top of the asparagus layer. Using half of the cracker crumbs layer them on top of the eggs and asparagus. Cover those layers with all of the shredded cheese. Open the can of soup and whisk it in a bowl until it is smooth and creamy. Pour half of the soup over the cracker crumb layer. Repeat layering with the remaining ingredients and then top with the remaining soup. Bake for about 45 minutes or until the casserole is bubbly.

Author Bio

April Reinhardt

An admin­istrator for a mutual fund man­age­ment firm, April deals with the writ­ten word daily. She loves to write and plans to author a memoir in the near future. April attend­ed More­head State Uni­ver­sity to pursue a BA degree in Ele­men­tary Edu­ca­tion. ...

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