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Smothered pork chop casserole can be a tasty and filling meal

1 pouch (4.7 oz.) creamy butter mashed potatoes
Water, butter and milk called for on mashed potato pouch
2 oz. cream cheese, softened
2 Tbsp. chopped flat-leaf parsley
1 Tbsp. chopped thyme
3 Tbsp. butter
4 boneless pork loin chops, ½- to ¾-inch thick, trimmed of fat
¾ tsp. salt
¼ tsp. pepper
4 cups onions halved, cut into ¼-inch slices
8 oz. cremini mushrooms, sliced
1 cup chicken broth
1 tsp. Worcestershire sauce
4 tsp. all-purpose flour
Heat oven to 400 degrees. Spray bottom of 11-by-8-inch glass baking dish with cooking spray.
Make mashed potatoes as directed on pouch; stir in cream cheese, 1 tablespoon parsley and 2 teaspoons thyme. Spoon mixture into bottom of baking dish; set aside.
In 12-inch skillet, heat 1 tablespoon butter over medium-high heat.
Season pork with ½ teaspoon salt and pepper; add to skillet. Cook 1 to 2 minutes on each side or until browned on both sides; arrange pork on top of potatoes in baking dish.
Add remaining 2 tablespoons butter, onions, remaining 1 teaspoon thyme and ¼ teaspoon salt to skillet. Cook 7 to 8 minutes over medium-high heat, stirring frequently, until onions are browned and tender. Stir in mushrooms; reduce heat to medium, and continue cooking 4 to 5 minutes or until tender.
In 1-cup glass measuring cup, mix chicken broth, Worcestershire sauce and flour.
Pour into skillet; heat to boiling. Cook and stir 3 to 5 minutes or until sauce is thickened.
Spoon mixture on top of pork chops in baking dish.
Bake 18 to 25 minutes.
Garnish with remaining 1 tablespoon parsley before serving.


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Morgan City Daily Review
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