This comforting casserole-style dish features tender pork blade steaks nestled between layers of sweet crookneck squash and caramelized onions. A creamy mushroom soup base binds the ingredients together, while a cornbread stuffing topping adds a delightful crunch and earthy flavor. It’s a perfect one-pan meal for busy weeknights, offering a hearty, home-style experience that the whole family will love. The combination of savory pork, sweet vegetables, and rich sauce creates a balanced and satisfying dinner that requires minimal effort but delivers maximum flavor.
Pat’S Squashed Pork Chops
Description
This comforting casserole-style dish features tender pork blade steaks nestled between layers of sweet crookneck squash and caramelized onions. A creamy mushroom soup base binds the ingredients together, while a cornbread stuffing topping adds a delightful crunch and earthy flavor. It&# 226;ÂÂs a perfect one-pan meal for busy weeknights, offering a hearty, home-style experience that the whole family will love. The combination of savory pork, sweet vegetables, and rich sauce creates a balanced and satisfying dinner that requires minimal effort but delivers maximum flavor.Ingredients
Directions
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Preheat oven to 325ðF (163ðC).
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Heat corn oil in a large skillet over medium-high heat.
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Brown pork steaks on both sides until golden; sprinkle with seasoned salt and set aside.
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Add sliced onions to the same skillet; cook until golden and softened, stirring occasionally.
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In a 13x9-inch baking dish, arrange half of the sliced squash in a single layer.
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Spread half of the cooked onions over the squash.
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Set aside 2 tablespoons of stuffing crumbs; sprinkle half of the remaining stuffing mix over the onions.
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Repeat layers: add remaining squash, remaining onions, and remaining stuffing mix.
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In a small bowl, combine cream of mushroom soup and water.
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Reserve 1/2 cup of the soup mixture; pour the rest over the stuffing layer.
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Arrange browned pork steaks on top of the stuffing layer.
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Pour the reserved 1/2 cup of soup mixture over the pork steaks.
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Sprinkle with the reserved 2 tablespoons of stuffing crumbs.
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Cover dish tightly with foil.
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Bake for 45 minutes.
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Remove foil and bake an additional 20 to 30 minutes, or until pork is cooked through and internal temperature reaches 145ðF.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 435.3kcal
- % Daily Value *
- Total Fat 24.6g38%
- Saturated Fat 7.8g39%
- Cholesterol 82.0mg28%
- Sodium 2621.1mg110%
- Total Carbohydrate 18.4g7%
- Dietary Fiber 2.5g10%
- Sugars 5.2g
- Protein 34.8g70%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Allow the dish to rest for 5-10 minutes after baking before serving to let the juices settle.
You can substitute crookneck squash with zucchini or yellow summer squash.
For a lighter version, use low-sodium cream of mushroom soup and reduced-fat stuffing mix.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350ðF until warmed through.
Ensure pork reaches a safe internal temperature of 145ðF followed by a 3-minute rest time.
