Pork Chop and Onion Casserole

This is the Pork Chop and Onion Casserole recipe.

  • Prep: 15 min
  • Cooking: 50 min - 1 h
Yields 6 servings
pork chop and onion casserole

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

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.

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Nutrition

Nutritional Information

per serving
Energy: 577 Calories
Protein: 39 g
Carbohydrate: 23 g
Fat: 37 g
Fibre: 3 g
Sodium: 941 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 11 % / 116 mg
Thiamin: 107 % / 1.4 mg
Vitamin B12: 48 % / 1 mcg
Vitamin B6: 52 % / 0.9 mg
Niacin: 73 % / 17 mg