Pork Chop Casserole

This pork chop casserole is a weeknight workhorse: thick-cut chops browned on the stovetop, then finished in the microwave under a blanket of cream of celery soup, onion, and Worcestershire sauce. It’s comfort food with minimal hands-on time.

Browning the chops first with Worcestershire sauce builds a seared crust and caramelized flavor that the microwave alone can’t produce. That initial stovetop sear is what separates this from a bland steamed chop. The Worcestershire also adds a savory, slightly sweet glaze to the meat.

The condensed celery soup acts as both the sauce and the braising liquid. Mixed with chopped onion and parsley flakes, it creates a creamy gravy that coats the chops as they cook through in the microwave.

Kitchen Tips

• Cut the chops thick as the recipe calls for. Thin chops overcook in 20 minutes of microwave time and turn dry.
• Brown the chops well before they go in the casserole. That sear doesn’t just add flavor, it also renders some of the exterior fat.
• Don’t dilute the soup. Use it straight from the can for a thick, clinging sauce. Adding water makes it too thin.
• Serve over egg noodles or mashed potatoes to soak up the celery cream sauce.

Variations

• Use cream of mushroom soup instead of celery for a richer, earthier sauce.
• Add sliced potatoes under the chops for a complete one-dish meal.
• Stir a teaspoon of Dijon mustard into the soup mixture for a sharper, more savory sauce.