Pork Chop Mozzarella Bake

I was needing a cheap meal to make for a couple friends when they come over and was flipping through my recipes on Microsoft Word and came across this lovely piece of work Pork Chop Mozzarella Bake! I remember making this an Papa Bear’s dad joking about this being why Papa Bear didn’t pass his PT (Physical Test). More Navy goodness…yay! 

This is a great recipe for the winter or a cold day. It’s also great for when you need to throw a delicious family meal into the oven and get some more work done. It’s funny how when I made this all I had was the box of noodles that are three different colors. I refused to eat these as a kid, well at least the green ones because “I didn’t like them,” even though the color doesn’t change the flavor. It amuses me the reasons kids refuse to eat things. It’s going to be an adventure when going through this with little Starbuck.

Pork Chop Mozzarella Bake


1 lb box of your favorite pasta

Olive Oil

2 garlic cloves, minced

4 boneless pork chops

1 jar of red pasta sauce

2 cups mozzarella cheese

Preheat the oven to 350º. Bring a pot of water on to boil and salt the water to season the pasta. Boil the pasta until it is al dente. The time is going to depend on what type of pasta. Rotini like I used in the picture is going to take about 8 minutes.

Drizzle olive oil into a preheated skillet and saute the minced garlic until it is golden brown. Add the pork chops., season with salt and pepper, and braise them. Get the them golden brown on each side and then add a little bit of water to the pan and put a lid on them and cook until no longer pink in the middle. 

Pour the pasta into a 13×9 inch casserole dish and pour 2/3 of the pasta sauce onto the noodles. Place the cooked pork chops on top of the noodles and spoon the rest of the pasta sauce onto the pork chops. Sprinkle the mozzarella cheese over the top of the pork chops and noodles and place in the oven for about  minutes or until the cheese is melted. Serve with a salad and enjoy!


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