Creole Pork Casserole
6 pork chops, cut 1 1/2 inches (4cm)thick
3 1/2 teaspoon salt
1 teaspoon pepper
2 tablespoons oil
3 potatoes, thinly sliced or same sized sweet potato, thickly cut
2 onions, thinly sliced
1 green pepper, sliced
1 clove garlic, minced
1 lb (500g) tomatoes, chopped
1/2 teaspoon thyme
1 bay leaf
black pepper
4 tablespoons chopped parsley
1 package frozen green beans, Brussels sprouts or chopped spinach, cooked
Rub the pork chops with 2 teaspoon salt and 1/2 teaspoon pepper.
Coat the bottom of a casserole dish with the oil. Arrange the potatoes on the
bottom. Season with a little salt. Spread the vegetables over them. Spread half
the onions over vegetables and sprinkle on 1/4 teaspoon black pepper. Spread the
chops over the onions, and cover with remaining onions, the green pepper,
garlic, tomatoes,thyme, bay leaf, parsley and remaining salt and pepper.
Cover tightly and bake in a 375F (190C) oven for 1 1/2 hrs or until chops are
tender. Remove the bay leaf.
Note: A cucumber and pickled beet salad with finely chopped raw onion and olives
goes nice with this and some dinner rolls.