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Pork Recipes

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.

Ingredients

  • Olive oil
  • Four bone-in pork loin chops, about 1-inch thick each
  • Rubbed sage
  • Dried thyme leaves
  • 2 medium onions, thinly sliced
  • 4 large garlic cloves, peeled
  • 4 sweet potatoes (about 2 pounds), peeled and sliced into 1/4-inch thick slices
  • Salt and pepper to taste

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 to 15 minutes, or until potatoes are tender. Serve immediately or keep warm in a low oven.

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