Pork Chops and Potato Casserole is a busy mom’s dream. This creamy, hearty dish goes together in about 20 minutes and bakes for 90 minutes while you sit back, relax, and enjoy your family as dinner cooks.
The Pork Chops
4 loin or shoulder pork chops
All purpose flour
1 large clove garlic, minced
Salt and pepper
The Vegetables and Sauce
4 large potatoes, peeled and thinly sliced
2 large onions, peeled and thinly sliced
1½ cup sour cream
1 can cream of mushroom soup
½ teaspoon dry mustard
1½ teaspoon salt
Preheat the oven to 350º F.
Generously butter a 13” X 9” X 2” baking pan.
Peel and slice all the potatoes and onions– keeping the two in separate piles.
Combine the sour cream, mushroom soup, salt and mustard in a 4 cup measuring cup or small bowl – set aside.
Mince the garlic.
Prepare the Pork Chops
Trim fat from the pork chops and dredge in flour until coated on both sides.
Heat 2 or 3 tablespoons oil in a large frying pan over medium heat.
Add minced garlic to heated oil and sauté for 1 minute, stirring constantly.
Add the pork chops, season with salt and pepper and cook until lightly browned.
Assemble the Casserole
Layer the sliced potatoes across the bottom of the buttered baking pan.
Top the potatoes with the browned pork chops.
Separate onion slices into rings and arrange over the pork chops.
Pour the sour cream/soup mixture over the top, spreading as evenly as possible.
Cover tightly with foil and bake for 90 minutes in the preheated oven.
To brown, remove the foil during the last 10 minutes of baking.
Serve with a crisp green salad and warm crusty French bread and butter.
Sweet and Sour Pork has always been a popular choice among those of us who love Chinese food. This recipe is a great version of the dish so you can enjoy it anytime and anyplace, especially when a good Chinese take-out isn’t handy.
1 pound pork tenderloin, cut into 1” cubes
½ cup flour
6 tablespoons cornstarch
2/3 cup cold water
1 teaspoon regular soy sauce (If you use low sodium, you may need to add a little salt)
2 teaspoons baking powder
Oil – vegetable or peanut
1 tablespoon oil
8 ounces pineapple chunks in own juice
1 large green, yellow, or red pepper, seeds removed and thinly sliced
1 cup carrots, peeled and thinly sliced
1/3 cup vinegar
1 tablespoon cornstarch
¼ cup dark corn syrup
1 tablespoon sugar
½ teaspoon salt
2 tablespoons dry sherry
Prepare the Pork
Stir together and mix until it becomes a smooth batter: water, soy sauce, flour and cornstarch.
Fill a wok or heavy skillet 1/3 full of oil and heat.
While oil is heating……add the baking powder to the batter, and slowly add1 tablespoon hot oil.
Dip meat into batter and fry in hot oil until lightly brown.
Drain meat on paper towels and place in warm oven until ready to heat with the sauce.
Prepare the Sauce
Drain the pineapple, reserving the juice.
Pour 1 tablespoon oil into the wok/skillet and heat.
Add onion, green pepper, and carrots – cook until fork tender, stirring occasionally.
In a separate large skillet stir the vinegar and cornstarch together until smooth, stirring constantly.
Stir in the corn syrup, sugar, salt, and pineapple juice and bring to a boil, stirring constantly
Stir in the pork, sautéed vegetables, pineapple, and sherry and boil for 1 minute, stirring constantly.
Serve over steamed white or brown Basmati rice.
NOTE: Shrimp, boneless chicken cubes and fish are also good in this batter.
[typography font=”Myriad Pro” size=”24″ size_format=”px” color=”#d61c22″]Sweet Potato and Pork Stew[/typography]
Sweet Potato and Pork Stew is a rich, hearty stew flavored with nutmeg, sage, and apple-cranberry juice. It is a meal in itself for a chilly winter night or when unexpected guests drop in. Serve with salad and thick buttered slices of warmed whole-grain bread.
1 pork loin roast (2½ – 3 lb), cut into to 1½” cubes
½ teaspoon salt
¼ teaspoon pepper
3 – 4 tablespoons flour
3 tablespoons olive oil
1 large onion, chopped
3 stalks celery, sliced very thin on the diagonal
3 large cloves garlic, minced (adjust to taste)
2 cups chicken broth (canned or homemade)
1¼ cups apple-cranberry juice
1 cup water
2 large sweet potatoes, peeled and cut into 1” cubes
1 – 2 tablespoons fresh sage, snipped
Grated fresh nutmeg (or ground nutmeg)
Fresh sage leaves
Prepare the vegetables (onions, celery, garlic, sweet potatoes).
Mix the broth, juice and water – set aside.
Have the sage and nutmeg ready to use.
Place the cubed pork in a large bowl
Season with salt and pepper.
Add the flour and toss to coat the pork.
Place1 tablespoon oil over medium-high heat in a 5- to 6-quart Dutch oven.
When oil is hot, add half the pork and brown on all sides.
Remove from the pan with a slotted spoon – set aside.
Add another tablespoon of oil and remaining pork – brown on all sides.
Remove pork from pan – set aside with first batch of pork. (Save the flour in the bowl)
Add remaining tablespoon oil to the Dutch oven and sauté onion and celery for ~ 5 to 7 minutes or until tender and transparent.
Stir in garlic and sprinkle with any remaining flour – stir to coat.
Slowly stir in broth, juice, and 1 cup water – stirring continuously with a wooden spoon.
Return pork to pan – then, add sweet potatoes and sage.
Bring to a boil – then, immediately reduce heat to a simmer, cover, and cook 20 to 25 minutes until potatoes and pork are tender.
Season to taste with salt and pepper.
Serve in warm bowls – sprinkled with nutmeg and fresh sage leaves.