I am taking a little break today from all the holiday recipe ideas I have been making and posting to write about the entrée I made this past weekend for dinner. I had just received the latest issue of Cook’s Country magazine a few days ago and they always have such great recipe ideas in there that I end up using many of them in our daily cooking. This is true of the pork chop casserole I made on Sunday. Pork chops are not something I would normally consider as a great idea for a casserole dish, but this recipe made them perfectly and it tasted amazing.
Pork Chop Casserole
4 slices white sandwich bread, torn into 1-inch pieces
1/2 cup Parmesan cheese, grated
4 tablespoons butter
2 tablespoons chopped fresh sage
Salt and pepper
4 (8 to 10-ounce) bone-in blade-cut pork chops, about 1-inch thick, bones removed, trimmed
1 head green cabbage, cored and sliced 1/2 inch thick
4 carrots, peeled and cut into 1/2-inch pieces
1 onion, halved and sliced thin
4 garlic cloves, minced
1 tablespoon minced fresh thyme
2 tablespoons all-purpose flour
1/2 cup dry white wine
1/2 cup heavy cream
Adjust an oven rack to the middle position and heat the oven to 300 degrees. Process the white bread, Parmesan cheese, 2 tablespoons of butter, 1 tablespoon of sage, 1/2 teaspoon of salt and 1/2 teaspoon of pepper in a food processor until coarsely ground, about 8 pulses. Set the mixture aside. Pat the pork chops dry with paper towels and season with salt and pepper. Melt the remaining 2 tablespoons of butter in a Dutch oven over medium-high heat. Add the pork chops and cook until they are well browned, about 4 minutes per side. Transfer the chops to a cutting board, halve them crosswise, and place them in a 13 by 9-inch baking dish.
Add the cabbage, carrots, onion, 1/2 teaspoon of salt and 1/2 teaspoon of pepper to the now-empty Dutch oven and cook, covered, until the cabbage is wilted, about 7 to 10 minutes. Remove the lid and continue to cook the vegetables until the onion is browned and the moisture from the pan has evaporated, about 5 minutes.
Add the garlic, thyme and the remaining 1 tablespoon of sage and cook until it is fragrant, about 30 seconds. Add the flour and cook for 1 minute. Add the wine and the cream, bring the mixture to a boil, and cook until it is thickened, about 1 minute. Pour the cabbage mixture over the pork chops and cover the baking dish with aluminum foil. Bake until the pork chops are tender, about 1 hour.
Remove the foil, increase the oven temperature to 425 degrees, and continue to cook the casserole until the top is browned, about 15 minutes. Top the casserole with the bread crumb mixture and continue to bake the casserole until it is golden brown, about 15 minutes. Let the casserole cool for 15 minutes before serving.
I know it may seem silly to use blade pork chops with the bone and then remove the bone, but there is a reason for it. The blade chops generally have more fat than the other chops you see in the stores, and these most often have the bone in them. More fat not only means more flavorful meat in this case but it is also less likely to dry out while cooking in this method. I loved the flavor the casserole had with the mix of the pork and the cabbage and the bread crumb topping added just the right amount of crunch without there being too much of it. Everyone seemed to really enjoy it and I’ll be making this one again. I served this with the winter squash bowls and some roasted balsamic potatoes to round out the meal.
That’s all I have for today. Check back next time for some more recipes. I have a couple of breads I have tried recently that might be good for Thanksgiving coming up – some french bread and some focaccia rolls. Until next time, enjoy the rest of your day and enjoy your meal!