Alsatian Casserole of Pork Chops, Potatoes and Onions
Cindy Robinson
ingredients
- 6 slices bacon
- 4 loin pork chops, 1 inch thick
- 4 large boiling potatoes, pared and thinly sliced
- 2 medium size onions, thinly sliced
- 1 t salt
- 1/4 t pepper
- 1 t caraway seeds
- 3/4 cup dry white wine
- 2 cloves garlic, crushed
- 1 T parsley, chopped
directions
- 1
Fry 2 slices of the bacon in a large skillet until crisp; crumble and reserve. Trim fat from chops; brown 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, with a lid. Top with half the onions; sprinkle with half the salt and pepper.
- 3
Place chops on 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 the top. Cover with a double thickness of foil, then with lid.
- 5
Roast in slow oven (300°) for 2 1/2 hours or until meat and potatoes are tender. Discard bacon; skim off fat, if necessary. Sprinkle with parsley and crumbled bacon.
Source: Cindy Robinson
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