alsatian rib-sticking pork chop casserole
(1 rating)
Alsatian refers to the Alsace region of France.Unlike many French dishes, this one is not 'delicate', nor does it incorporate a cream sauce, as many French recipes do. It is a hearty, stick-to-your-ribs meal, perfect for the upcoming cooler weather! It is very tasty, and satisfying. Add a green salad and maybe buttered French bread and you have a great meal!
(1 rating)
yield
4 serving(s)
prep time
25 Min
cook time
2 Hr 30 Min
method
Bake
Ingredients For alsatian rib-sticking pork chop casserole
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6 slicebacon
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4loin pork chops, 1-inch thick
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4 lgboiling potatoes, peeled and thinly sliced
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2 mdonions, thinly sliced
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1 tspsalt
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1/4 tspblack pepper
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1 tspcaraway seeds
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3/4 cdry (not sweet) white wine
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2 clovegarlic, minced or crushed
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1 Tbspfresh parsley, chopped
How To Make alsatian rib-sticking pork chop casserole
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1Pre-heat oven to 300º.
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2Fry 2 slices of the bacon in a large skillet until crisp; crumble and reserve. Trim excess fat from chops; brown in bacon drippings.
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3Arrange half of the potatoes in a single layer in a deep baking dish or Dutch oven with lid, preferably earthenware or enameled cast iron. Top with half the onions; sprinkle with half the salt and pepper.
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4Place chops over onions, overlapping if necessary, to form a single layer. Repeat with remaining potatoes and onions, salt and pepper. Crush caraway seeds; sprinkle over baking dish along with wine and garlic. Place remaing bacon over top. Cover with a double thickness of foil, then with lid.
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5Roast in slow oven (300º)2 and 1/2 hours, or until meat and potatoes are tender. Discard bacon; skim off fat, if necessary. Sprinkle with parsley and crumbled bacon. Good!
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