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Dar, OKC

I am looking for a pork chop casserole that was in Southern Living several years ago. I believe it was in the October of 1997 issue. It was a "typical" pork chop casserole with sliced potatoes but instead of a cream soup I believe the recipe called for beef broth and maybe? rosemary??

Any help would be appreciated.

Thank you!!

Recipe: Baked Pork Chops and Potatoes and Pork Chops with Potatoes, Onions, and Rosemary

Betsy at Recipelink.com

Hi Dar,

Here are two similar recipes for you but I don't know if either originated from Southern Living. Maybe someone will have the exact recipe to share, but in the meantime...

Baked Pork Chops and Potatoes
Source: Cookbook USA

6 thin pork chops or steak
4 med. onions, sliced
6 med. potatoes, peeled and sliced
3/4 cup beef broth
3 tbsp. margarine

Place meat in a single layer in baking pan. Season to taste. Alternate layers of onion and potatoes. Season each layer. Pour broth over all. Cover tightly and bake at 325 degrees for 1 hour. Brush with melted margarine and bake uncovered about 1/2 hour longer to brown. Serve with a vegetable side dish.

Pork Chops with Potatoes, Onions, and Rosemary

Olive oil
1 tbsp. butter
2 1/3 cups yellow onions
2 garlic cloves, peeled and minced
2 large potatoes, peeled, sliced 1/4-inch thick
4 pork chops, cut about 1-inch thick
Flour
1/2 cup chicken broth
1/4 tsp. dried rosemary
Fresh ground pepper

Put 1 or 2 tablespoons olive oil and butter in a large skillet and cook onions and garlic, without browning, until soft. Remove from pan and reserve.

Add a film of olive oil to pan and saute potatoes until tender over moderately high heat, turning to brown both sides. Add them to the onion mixture.

Lightly flour the pork chops. Add more oil if the pan seems dry and brown chops on both sides.

Lower heat and return potatoes and onions to the pan and add the chicken broth, rosemary and pepper. Cover tightly and simmer gently about 20 minutes or until chops are tender.

Happy Cooking!

Betsy
www.recipelink.com