Casserole of Pork Chops, Garlic, Potatoes, and Onions

I really do not make a lot of what I consider casseroles but do go for the one pot meals that are at least a first cousin I would venture to say!  It has cooled off here and only climbs to maybe 70 each day, cool enough to think turning on the oven is still a good idea without having to crank on the air conditioner.  I am funny about that I know.  Bet it doesn't cross most peoples minds.  Old school I am sure.

This is an easy recipe of meat and potatoes dressed up a bit with lovely onions and a bit of wine.  Laura Calder of French Cooking was the inspiration for this although I didn't see the whole recipe.  I really like her a lot and if I think of it will make an effort at least once a week to sit down and watch her program.  She has a fun personality and I just like her!  The dishes I have tried, especially her honey based cookies are really good.

Pork Chop Casserole Ingredients:

4 bone in pork chops cut on the thick side
1-2 cloves of fresh garlic
1 large onion peeled and sliced
4-5 medium red potatoes  washed and sliced 1/4" thick ( any waxy potato will do but NOT a russet or baking variety)
1/2 C. stock (whatever you have on hand)
1/2 C. wine (whatever you like, I used a Merlot)
salt and pepper
1 T. oil
1 T. butter
flour for dredging

Preheat oven to 325 degrees F.

Sliver and slice the peeled garlic and cut slits into the thickness of the sides of the pork chops and stuff the garlic to roast and melt into the meat.

Using a dutch oven heat the oil and butter together in the bottom over medium high heat.  Season and dredge the chops in flour and brown them for 3-4 minutes on each side until golden.  Remove them from the pan and set them aside and turn off the heat.

Add half of the onions to the bottom of the pan then layer half of the sliced potatoes. (These may be peeled or not to your liking.)  Season with salt and pepper and layer the browned chops,  Next lay the remaining onions atop the pork and lastly layer the rest of the potatoes.  Pour in half of the stock and half of the wine.

Season the vegetables and cut a round piece of parchment or you may use brown paper to fit over the top of the inside of the pan.  Cover tightly with the lid and place in the oven to cook.  The total cooking time is 90 minutes but you need to check one time half way through ad add the rest of the cooking liquid.

The result will be a melt in you mouth dish that is ready to serve with little muss and fuss.  Serve with a crisp salad and simple dessert and you meal is fit for a king !!  Yield 4 servings.

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