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Pork Chop Casserole

Francis.Rafael's picture
Pork Chop Casserole is one of the pork delicacies I am known for. Flavors of onion, butter, marjoram and pepper just add to the flavor of this pork chop. Why don’t you try the Pork Chop Casserole for this weekend.
Ingredients
  Pork chops 6
  Onion 1 Large, sliced into rings
  Parsley 1⁄3 Cup (5.33 tbs)
  Milk 2 Cup (32 tbs)
  Flour 3 Teaspoon
  Butter 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Marjoram 1⁄4 Teaspoon
  Oregano 1⁄4 Tablespoon
  Thyme 1⁄4 Tablespoon
  Pepper 1⁄4 Tablespoon
  Seasoned salt To Taste
Directions

(Mushrooms may also be added as wished, either fresh or canned.) Sprinkle chops with seasoned salt and lightly brown in large skillet.
Remove to deep and large casserole.
Saute onions in the butter; add 3 T. of flour, stir.
Then add milk and stir until smooth.
(Don't let the skillet get too hot when adding milk.) Add seasonings and stir.
Add parsley, stir and cook a minute or two.
Pour mixture over chops and bake covered 2 hours at 300 F°.
I serve this with rice and the gravy, which is wonderful over the rice and the chops.
If you use good cuts of chops they are so tender when done you need never put a knife on the table.
The meat forks away from the bone.
I served this a couple of times to fellow cast members on the Very Good Eddie tour and it was always a hit (Knowing actors' appetites, I always allow 2 chops apiece per portion.
I don't see why you couldn't do 8 chops for 4 or use larger chops and feed 4 with the original proportions!)

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Pork

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