alsatian rib-sticking pork chop casserole

How To Make alsatian rib-sticking pork chop casserole

• 1

  Pre-heat oven to 300º.
• 2

  Fry 2 slices of the bacon in a large skillet until crisp; crumble and reserve. Trim excess fat from chops; brown in bacon drippings.
• 3

  Arrange half of the potatoes in a single layer in a deep baking dish or Dutch oven with lid, preferably earthenware or enameled cast iron. Top with half the onions; sprinkle with half the salt and pepper.
• 4

  Place chops over onions, overlapping if necessary, to form a single layer. Repeat with remaining potatoes and onions, salt and pepper. Crush caraway seeds; sprinkle over baking dish along with wine and garlic. Place remaing bacon over top. Cover with a double thickness of foil, then with lid.
• 5

  Roast in slow oven (300º)2 and 1/2 hours, or until meat and potatoes are tender. Discard bacon; skim off fat, if necessary. Sprinkle with parsley and crumbled bacon. Good!
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