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alsatian rib-sticking pork chop casserole

(1 rating)
Recipe by
Martha Price
San Jose, CA

Alsatian refers to the Alsace region of France.Unlike many French dishes, this one is not 'delicate', nor does it incorporate a cream sauce, as many French recipes do. It is a hearty, stick-to-your-ribs meal, perfect for the upcoming cooler weather! It is very tasty, and satisfying. Add a green salad and maybe buttered French bread and you have a great meal!

(1 rating)
yield 4 serving(s)
prep time 25 Min
cook time 2 Hr 30 Min
method Bake

Ingredients For alsatian rib-sticking pork chop casserole

  • 6 slice
  • 4
    loin pork chops, 1-inch thick
  • 4 lg
    boiling potatoes, peeled and thinly sliced
  • 2 md
    onions, thinly sliced
  • 1 tsp
  • 1/4 tsp
    black pepper
  • 1 tsp
    caraway seeds
  • 3/4 c
    dry (not sweet) white wine
  • 2 clove
    garlic, minced or crushed
  • 1 Tbsp
    fresh parsley, chopped

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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