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.