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Pat’S Squashed Pork Chops

Pat's Squashed Pork Chops recipe image
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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 435.3
Dietary: Gluten-free
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
  • 4 Pork Blade steaks,3/4" thk
  • 1/2 teaspoon Seasoned salt
  • 3 Squash,crookneck,med,sliced
  • 1 can Cream/mushroom soup(10.5oz)
  • 2 tablespoon Corn oil
  • 2 Onions,medium,thinly sliced
  • 1 package Cornbread stuffing mix(8oz)
  • 3/4 cup Water
Directions
  1. 1
    Preheat oven to 325ðF (163ðC).
  2. 2
    Heat corn oil in a large skillet over medium-high heat.
  3. 3
    Brown pork steaks on both sides until golden; sprinkle with seasoned salt and set aside.
  4. 4
    Add sliced onions to the same skillet; cook until golden and softened, stirring occasionally.
  5. 5
    In a 13x9-inch baking dish, arrange half of the sliced squash in a single layer.
  6. 6
    Spread half of the cooked onions over the squash.
  7. 7
    Set aside 2 tablespoons of stuffing crumbs; sprinkle half of the remaining stuffing mix over the onions.
  8. 8
    Repeat layers: add remaining squash, remaining onions, and remaining stuffing mix.
  9. 9
    In a small bowl, combine cream of mushroom soup and water.
  10. 10
    Reserve 1/2 cup of the soup mixture; pour the rest over the stuffing layer.
  11. 11
    Arrange browned pork steaks on top of the stuffing layer.
  12. 12
    Pour the reserved 1/2 cup of soup mixture over the pork steaks.
  13. 13
    Sprinkle with the reserved 2 tablespoons of stuffing crumbs.
  14. 14
    Cover dish tightly with foil.
  15. 15
    Bake for 45 minutes.
  16. 16
    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.

Keywords: pork chops, baked pork, squash casserole, comfort food, easy dinner, one pan meal, family friendly, american cuisine, stuffing topping, mushroom soup, crookneck squash, weeknight meal, comforting, hearty, oven baked, pork recipes
Read it online: https://www.chefs-mate.com/recipe/pats-squashed-pork-chops/