Recipe: Creole Pork Casserole (using potatoes, vegetables and tomato)

CREOLE PORK CASSEROLE

6 pork chops, cut 1 1/2-inches thick
Salt and pepper
2 tablespoons oil
3 potatoes, thinly sliced (or same sized sweet potato, thickly cut)
1 package frozen green beans, Brussels sprouts or chopped spinach, cooked
2 onions, thinly sliced
1 green bell pepper, sliced
1 clove garlic, minced
1 lb tomatoes, chopped
1/2 teaspoon thyme
1 bay leaf
4 tablespoons chopped fresh parsley

Rub the pork chops with 2 teaspoons 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 salt and pepper.

Cover tightly and bake in a 375 degree F oven for 1 1/2 hrs or until chops are tender. Remove the bay leaf before serving.

SERVING SUGGESTION:
A cucumber and pickled beet salad with finely chopped raw onion and olives goes nice with this and some dinner rolls.

From: vicki,la
Source: Ways to Prepare Stews and Casseroles