From the kitchen of One Perfect Bite...I know, I know! It's not Friday, but I wanted to share this very simple recipe with you before the week was out, and tomorrow I'm having a giveaway and featuring a sponsored post that doesn't exactly fall into economy class. So, today it is. While you'll have to turn the oven on to make this casserole, it is filling, as well as economical, and it is a nice dish to serve after a day on the water. My only caution is that you'll want to slice your potatoes paper thin or they won't cook within the allotted time. While it is probably not necessary, I feel duty bound to remind you that bouillon powder and Parmesan cheese are both salty, so you'll want to hold back on the amount of it you use to season your pork chops. Warnings aside, I like the simplicity of this recipe and I think you will too. It makes a hearty, well-seasoned meal that your family will enjoy whatever the season. Here is how the Pauper's Casserole is made.
Pauper's Pork Chop Casserole...from the kitchen of One Perfect Bite
4 small baking potatoes peeled and very thinly sliced
4 thin cut boneless pork loin chops
2 tablespoons dried chopped onion
1 tablespoon beef bouillon powder or 3 beef bouillon cubes crushed
1/2 teaspoon freshly ground black
1 cup white sauce (see recipe below)
1/2 cup shredded American or Swiss cheese
1) Preheat oven to 350 degrees F. Coat a 9 x 9-inch casserole with nonstick spray.
2) Layer potatoes in bottom of pan. Top with chops. Sprinkle with pepper. Combine dried onion and bouillon powder if a small bowl. Sprinkle over pork chops. Pour white sauce over all.
3) Cover, bake 50 minutes. Uncover, top with shredded cheese and bake for 10 minutes more. Yield: 4 servings.
Quick White Sauce
1 cup cold milk
2 tablespoons quick-mixing flour
2 tablespoons butter
1/4 teaspoon salt
1/8 teaspoon white pepper
1/4 cup grated Parmesan cheese
In 1-quart saucepan, stir together all ingredients except cheese. Heat to boiling over medium heat, stirring constantly. Add cheese and stir 1 minute longer.
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