Dump & Bake Pork Chop Casserole with Cauliflower Tots
This easy low carb casserole is the perfect dinner for busy weeknights. The boneless pork chops bake up tender and moist, covered with a creamy mushroom sauce, while the cauliflower tots are full of cheesy goodness. Just ten minutes prep and you'll have a meal the whole family will love.
¼cupflourgluten-free if required, or can omit altogether
14-16ozpkg cauliflower or cauliflower sweet potato tots
2 ½cupscheddar cheesegrated (can use low fat variety)
1can cream of mushroom soupgluten-free if necessary
¾can fat-free half and half or creamjust slightly under 1 cup
Salt & pepper to taste
Instructions
Preheat oven to 375 degrees. Spray an 8x11-inch baking dish with nonstick spray.
Sprinkle salt & pepper on pork chops then dredge in flour, shaking off excess.
Heat a medium frying pan with olive oil and brown pork chops on both sides.
Place cauliflower tots in bottom of baking dish in single layer.
Sprinkle 1-½ cups cheese over tots.
Place browned pork chops over cheese.
Mix soup with half and half then pour evenly over pork chops.
Cover with aluminum foil and bake 45 minutes.
Remove from oven and discard foil. Sprinkle with remaining 1 cup grated cheese.
Bake for 15 minutes more. If you like your cheese browned, place under broiler for about 3-5 minutes.
Notes
The trick for juicy pork chops
It's layers of moisture! With the pork chops moistened on the bottom by the cauliflower tots and smothered with a soup mixture over the top, covered and baked, they stay juicy and come out oh so tender. You'll never have dried-out pork chops with this casserole!