Eat your vegetables! That's easy to do with this hearty vegetable pork chop casserole. It's layered with vegetables and pork chops, filled with simple home-style flavors and it's quick to make. Just the one-hour slow cooking time is the most difficult part--the waiting!
Preheat oven to 375 degrees
Ingredients for vegetable pork chop casserole:
- 1 large russet potato (about 1 pound), washed and scrubbed, skin left on, sliced crosswise
- 1 large or 2 medium yellow onions (sliced into rings)
- Salt and fresh crushed black pepper corns
- 2 Tablespoons of butter, cut into small pieces
- 4 pork chops (with or without the bone)
- 12 oz frozen mixed vegetables (or add a little more if you like a lot of vegetables)
- 10 oz tomato sauce*
In a 10-1/2" x 7" rectangle casserole dish, arrange sliced potatoes across the bottom. Add a layer of the sliced onions. Salt and pepper to taste, then top with butter pieces.
Next, add a layer of pork chops. Salt and pepper to taste. Cover the pork chops with a layer of mixed vegetables. Finish your masterpiece by covering it with tomato sauce and small pieces of butter.
Place the casserole on the middle rack in the middle of the oven. Cook for 1 hour, until pork chops are done.
*Note: I use a plain tomato sauce. But here is where you can really make this recipe your own by adding flavors to the sauce, such as garlic and herb seasonings. Or you can just use a pre-made pasta sauce. Go for it!