Alsatian Rib-Sticking Pork Chop Casserole
4loin pork chops, 1-inch thick
4 largeboiling potatoes, peeled and thinly sliced
2 mediumonions, thinly sliced
1/4 tspblack pepper
1 tspcaraway seeds
3/4 cdry (not sweet) white wine
2 clovegarlic, minced or crushed
1 Tbspfresh parsley, chopped
How to Make Alsatian Rib-Sticking Pork Chop Casserole
- Pre-heat oven to 300º.
- Fry 2 slices of the bacon in a large skillet until crisp; crumble and reserve. Trim excess fat from chops; brown in bacon drippings.
- 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.
- 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.
- 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!