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Pork Chop and Sweet Potato Casserole

Serves 4

When I first developed this pork chop casserole recipe, it came out somewhat different than I had planned. However, as sometimes happens, it was even better than I had imagined. This is an easy and relatively quick main dish for a family dinner that can be made in any amount needed. Serve with a green vegetable or salad for a complete meal.


Preheat oven to 400° F. Season both sides of the pork chops with sage, thyme, salt and pepper. Heat a little oil, just enough to cover bottom of pan, in a large skillet over medium-high heat. Add chops and brown both sides. Remove from pan and place in a 13x9x2-inch or similar-sized baking dish.

Reduce heat to medium; add onions and garlic cloves to the skillet with a little more oil if needed. Cover with lid and sauté slowly, until dark brown, being very careful not to burn. (If garlic caramelizes before onions, remove from pan, mash with a fork and set aside. Reduce the heat if onions darken too quickly before getting soft.)

Add onions, mashed garlic and more of the seasonings, about 1/4 teaspoon each of sage and thyme, to the sweet potatoes and combine well. Place potato mixture on top of chops. Deglaze the skillet with about 1/4-cup water; pour over casserole. Drizzle with additional olive oil, about 1 tablespoon. Cover tightly. Bake for 35 minutes or until potatoes are nearly tender. Remove lid and continue to bake for 10-15 minutes, or until potatoes are tender. Serve immediately or keep warm in a low oven.