CREOLE PORK CASSEROLE
6 pork chops, cut 1 1/2 inches (4cm)thick
3 1/2 teaspoon salt
1 teaspoon pepper
2 tablespoons oil
3 potatoes, thinly sliced or same sized sweet potato, thickly cut
2 onions, thinly sliced
1 green pepper, sliced
1 clove garlic, minced
1 lb (500g) tomatoes, chopped
1/2 teaspoon thyme
1 bay leaf
4 tablespoons chopped parsley
1 package frozen green beans, Brussels sprouts or chopped spinach, cooked
Rub the pork chops with 2 teaspoon 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 remaining salt and pepper.
Cover tightly and bake in a 375F (190C) oven for 1 1/2 hrs or until
chops are tender. Remove the bay leaf.
Note: A cucumber and pickled beet salad with finely chopped raw
onion and olives goes nice with this and some dinner rolls.