Alsatian Casserole of Pork Chops, Potatoes, and Onions
Megan
ingredients
- 6 slices bacon
- 4 loin pork chops (1 inch thick)
- 4 large boiling potatoes, pared and thinly sliced
- 2 medium onions, thinly sliced
- 1 tsp salt
- 1/4 tsp pepper
- 1 tsp caraway seeds
- 3/4 c dry white wine
- 2 cloves garlic, lightly crushed
- 1 Tbs chopped parsley
directions
- 1
Fry 2 slices of the bacon in a large skillet until crisp; crumble and reserve. Trim fat from chops; brown chops in bacon drippings.
- 2
Arrange half the potatoes in a layer in a deep baking dish or Dutch oven, preferably earthenware or enameled cast iron. Top with half the onions; sprinkle with half the salt and pepper.
- 3
Place chops over onions, overlapping, to form a single layer. add remaining potatoes and onions, salt and pepper.
- 4
Crush caraway seeds; add to baking dish with wine and garlic. Place remaining bacon over top. Cover with a double thickness of foil, then with lid.
- 5
Roast in slow oven (300 degrees) for 2 1/2 hours, or until mean and potatoes are tender. Discard bacon; skim off fat, if necessary. Sprinkle with parsley and crumbled bacon.
- 6
This is very good with mustard and beer.
Source: Mom (Christy Gleason)
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