Baked Chops With Vegetables Recipe

Name: Baked Chops With Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons shortening; 6 (3/4-inch-thick) pork loin chops (about 2 pounds); 1 medium-size green pepper, chopped; 1 small onion, chopped; 1 cup chopped celery; 1/4 cup plus 2 tablespoons butter or margarine, divided; 1 (8 3/4-ounce) can whole kernel corn, drained; 1 cup soft breadcrumbs; 1 egg, beaten; 1 teaspoon salt; 1/4 teaspoon pepper; 3 tablespoons all-purpose flour; 1 cup milk

Servings: persons

2 tablespoons shortening
6 (3/4-inch-thick) pork loin chops (about 2 pounds)
1 medium-size green pepper, chopped
1 small onion, chopped
1 cup chopped celery
1/4 cup plus 2 tablespoons butter or margarine, divided
1 (8 3/4-ounce) can whole kernel corn, drained
1 cup soft breadcrumbs
1 egg, beaten
1 teaspoon salt
1/4 teaspoon pepper
3 tablespoons all-purpose flour
1 cup milk

1
Melt shortening in a large skillet over medium heat; add pork chops, and brown on both sides. Remove chops from skillet, and drain on paper towels; drain off pan drippings.
2
Saute green pepper, onion, and celery in 1/4 cup butter in a medium saucepan . Remove from heat; add corn, breadcrumbs, egg, salt, and pepper, stirring until well blended. Set vegetable mixture aside.
3
Melt remaining butter in a heavy saucepan over low heat; add flour , stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly.
4
Arrange pork chops in a lightly greased 13- x 9- x 2-inch baking dish . Spoon vegetable mixture over pork chops. Pour white sauce evenly over vegetable mixture. Bake, uncovered, at 300u00b0 for 45 minutes or until pork chops are tender. Serve immediately.

713

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons shortening, 6 (3/4-inch-thick) pork loin chops (about 2 pounds), 1 medium-size green pepper, chopped, 1 small onion, chopped, and more.

Yes, Baked Chops With Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Chops With Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions