Pork Chop Casserole
Odd as a casserole based on pork chops might sound, this rustic recipe had our tasters clamoring for more.
Why This Recipe Works
Given the name, we weren’t expecting a dainty dish, but the ungainly mess that resulted from our first few tests wouldn’t do. We started by removing the bones from four rib chops (they stayed juicier than lean loin chops) before browning them. We also halve the chops before layering them into the casserole dish. Sautéing the vegetables—cabbage, carrots, and onions won out over various other options—helps drive off excess moisture, preventing a watery casserole. Starting with an overly thick sauce means that the juices given off by the meat and vegetables during cooking thin it to the perfect consistency. Finally, cranking up the heat and adding the bread-crumb topping only at the very end of cooking keeps it crispy.
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