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Pork Chop and Vegetable Casserole
Servings: 6
| 6 med. potatoes, thinly sliced |
| ½ cup onion, thinly chopped |
| 2 tsp. salt |
| ½ tsp. pepper |
| 6 pork chops, cut 1 inch thick |
| ¼ cup celery, finely chopped |
| 1 tsp. oregano |
| 1 pkg. frozen mixed vegetables, partially thawed |
| 1 can (6oz.) tomato paste, mixed with 2 cans water |
- Instructions:
- Prepare a 3-quart covered casserole by buttering or spraying with nonstick spray.
- Place sliced potatoes in bottom.
- Spread onion over potatoes and sprinkle with salt and pepper.
- Place pork chops over potatoes and onions.
- Top chops with celery and sprinkle with oregano.
- Add vegetables.
- Cover with diluted tomato paste.
- Cover and bake at 375 degrees for 1 hour.
- Lower temperature to 325 degrees, uncover and bake 30 minutes longer or until meat is done.
Nutrition Facts (per serving) - Calories 430 ~ fat 15 g ~ calories from fat 140 ~ sodium 1610 mg ~ total carbohydrate 44 g ~ fiber 9 g
Keywords: potatoes, casserole, mixed vegetables, pork, pork chops
This material was funded in part by USDA's Supplemental Nutrition Assistance Program (SNAP) and Expanded Food & Nutrition Education Program (EFNEP). The Supplemental Nutrition Assistance Program provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, call 1-800-843-6154.
