Creole Pork Casserole
We don't mean to bust your chops, but if you haven't tried this palate-pleasing pork casserole, you are really missing out. Prepared with potatoes, green peppers, green beans and tomatoes, this is one one-dish dinner that doesn't disappoint.
At a glance
6 pork chops, cut 1-1/2 inches thick 3-1/2 tsp. salt 1 tsp. pepper 2 tbsp. oil 3 potatoes, thinly sliced or same sized sweet potato, thickly cut 2 onions, thinly sliced 1 green pepper, sliced 1 clove garlic, minced 1 lb. tomatoes, chopped 1/2 tsp. thyme 1 bay leaf Black pepper 4 tbsp. chopped parsley 1 pkg. frozen green beans, cooked
Rub the pork chops with 2 tsp. salt and 1/2 tsp. pepper. Coat the bottom of a casserole dish with the oil. Arrange the potatoes on the bottom and season with a little salt. Spread the vegetables over them. Spread half the onions over vegetables and sprinkle on 1/4 tsp. black pepper. Spread the chops over the onions, and cover with remaining onions, the green pepper, garlic, tomatoes, thyme, bay leaf, parsley and remaining salt and pepper. Cover tightly and bake in a 375-degrees oven for 1 1/2 hours or until chops are tender. Remove the bay leaf.
Ready in 1 ¾ hour
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