TerisKitchen.com



Home
INDEX TO ALL RECIPES Appetizer and Party Food Recipes Beef Recipes Bread Recipes Cake Recipes Cookie and Candy Recipes Dessert Recipes Egg Recipes Game Meat and Bird Recipes Grain Recipes Lamb and Veal Recipes Pasta Recipes Pie and Tart Recipes Pizza and Pizza Dough Recipes Pork Recipes Poultry Recipes Salad and Salad Dressing Recipes Sandwich and Wrap Recipes Sauce and Condiment Recipes Seafood and Fish Recipes Soup and Chowder Recipes Vegetable Recipes
INDEX TO ALL FEATURES Pennsylvania Dutch Recipes Italian Recipes Southern Recipes Quick and Easy Main Dish Recipes Healthy Recipes Healthy Menus Grilling Recipes Recipes for Leftovers Comfort Food Recipes Potluck Recipes Easy Recipes for Elegant Entertaining Recipes and Tips for Preserving Foods Homemade Spice Blends Holiday Menus and Recipes Homemade Gifts from the Kitchen Shared Recipes
INDEX TO ALL RESOURCES Glossary of Cooking Techniques Cooking Tips The Well-Stocked Kitchen Pantry Recipe Abbreviations and Conversions Essential Cooking Tools
Featured Menus Healthy Menus Holiday Menus and Recipes
Contact



Featured Pages

Pennsylvania Dutch Recipes Italian Recipes Southern Recipes Quick and Easy Main Dish Recipes Healthy Recipes Shared Recipes Index to All Recipes and Features

Similar and Related
Recipes

Pork Chop and Sweet Potato Casserole

Pork Chop and Scalloped Potatoes Casserole

Baked Italian Sausage and Potatoes

Chicken and Stuffing Casserole

Oven-Fried Pork Chops

Pork Recipes

Pork Chop, Potato and Mushroom Casserole

Serves 2

This pork casserole recipe is easy and very good. As it bakes, a crust forms on top of the potatoes, which I absolutely love. If preferred, you can use bone-in chops. The recipe can easily be doubled or made in any amount needed.

Ingredients

  • 2 boneless pork loin chops, about 3/4-inch thick each
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 8 ounces mushrooms, sliced
  • 2 tablespoons minced garlic
  • 3/4 cup dry vermouth (can use dry white wine or broth)
  • 1 teaspoon Dijon mustard
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon dried thyme
  • 1 small onion, thinly sliced
  • 2 medium potatoes, thinly sliced
  • 1 tablespoon butter

Preheat oven to 375° F. Season the chops with salt and pepper. Heat the olive oil over high heat in a 10-inch skillet. Add the chops and brown, about 3 minutes per side. Set aside. Add the mushrooms to the same skillet and sauté over medium-high heat until lightly browned, about 4 minutes. Season with salt and pepper and set aside. Add the garlic, vermouth, mustard and balsamic vinegar to the pan and deglaze over high heat, scraping up any browned bits in the bottom. Add the thyme and continue to reduce until there is about 1/3 cup of liquid.

Place the chops in a greased 8x8-inch casserole dish. Brush about 1/3 of the sauce on top of the chops. Place a layer of onions, then mushrooms, on top of the chops. Layer the potatoes over all, overlapping slightly to make them fit. Season again with salt and pepper. Add the butter to the remaining sauce and stir until melted; brush on top of the potatoes. Cover tightly with foil. Bake until potatoes are tender, about 1 hour. Remove foil and continue to bake until potatoes are nicely browned. Serve immediately or keep warm in a low oven.

Print Recipe

PA Dutch Hex Sign Photo
No matter where I take my guests, it seems they like my kitchen best.
Pennsylvania Dutch Saying


This site may not be reproduced in whole or in part without written permission and appropriate credit given. Written, designed and maintained by Teri Ranck Foster. All rights reserved. Copyright Statement, Privacy Policy and Disclaimers.