Pork chop and zucchini casserole
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Butter or oil; (up to 2) |
| 6 | Centre loin pork chops; 1 inch thick | |
| 2 | mediums | Onions; thinly sliced |
| 2 | Sweet potatoes; peeled, thinly sliced | |
| 6 | tablespoons | Flour |
| 2 | cups | Milk; heated |
| ¼ | teaspoon | Dry mustard |
| ½ | teaspoon | Dried thyme |
| ½ | teaspoon | Salt |
| Several grinds of pepper | ||
| 3 | Zucchini (3 or 4); sliced 1/4\" thick | |
| 1½ | cup | Grated Mozzarella cheese |
Directions
Preheat the oven to 350 F. Heat the butter or oil in a "stove to the oven" baking dish. Put in the pork chops fat edge down, to render some of the fat as a supplement to what's in the pan. Then sear the chops on both sides.
Remove them briefly to a plate and pour off the fat into a saucepan.
Layer into the baking dish, first the onions and then the sweet potatoes (use a processor to get the thinnest slices). Lay the chops on top of the vegetables.
Now blend the flour into the fat in the saucepan, adding more butter or oil if needed. Whisk in the warm milk and add the mustard, thyme, salt, and pepper. Cook, stirring, for 2 to 3 minutes, until the sauce thickens. Pour over the chops. Cover and bake for 1 hour, then strew the zucchini slices over the pork. Sprinkle with the mozzarella and bake, uncovered, another 15 minutes. Serves 6.
Source: The Betty Jane Wylie Cheese Cookbook, 1984. p. 84 Recipe by: Betty Jane Wylie
Posted to MC-Recipe Digest by Mardi Desjardins <amdesjar@...> on Feb 8, 1998