Pork Chop and Onion Casserole

Name: Pork Chop and Onion Casserole
Yield: 6 servings
Ingredients: 8 oz (250 g) 6 pork chops; 2 tbsp (30 mL) vegetable oil; 2 lbs (1 Kg) onions sliced; 1 can (19 oz/540 mL) tomatoes drained and chopped; 1/2 tsp (2 mL) dried rosemary; 1/2 tsp (2 mL) dried thyme; Salt and pepper to taste; 1 cup (250 mL) 35 % cream; 1 1/2 cups (375 mL) fresh bread crumbs; 3 tbsp (45 mL) butter melted; 1 tbsp (15 mL) fresh parsley chopped

This is the Pork Chop and Onion Casserole recipe.

Prep: 15 min
Cooking: 50 min - 1 h

Yields 6 servings

Ingredients

8 oz (250 g) 6 pork chops
2 tbsp (30 mL) vegetable oil
2 lbs (1 Kg) onions sliced
1 can (19 oz/540 mL) tomatoes drained and chopped
1/2 tsp (2 mL) dried rosemary
1/2 tsp (2 mL) dried thyme
Salt and pepper to taste
1 cup (250 mL) 35 % cream
1 1/2 cups (375 mL) fresh bread crumbs
3 tbsp (45 mL) butter melted
1 tbsp (15 mL) fresh parsley chopped

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Preparation

Pat pork chops dry. In a large skillet heat vegetable oil. Brown pork chops 4,5 min on each side. Remove and reserve.

Discard all but 2 tbsp (30 mL) fat from pan. Add onions. Cook, stirring, about 5 min until onions wilt and brown slightly. Add tomatoes, herbs, salt and pepper to onions. Cook 5 min longer.

Spread 1/2 onion mixture in the bottom of a 9 x13-inch (33 x 23 cm) casserole. Layer chops on top. Cover with remaining onions. Pour cream over top.

Combine crumbs with butter and parsley. Sprinkle over the top. Bake in a preheated 350 °F (180 °C) oven for 40 min until pork is very tender.

Serve with pasta.