Pork Casserole With Shallots And Potatoes Recipes

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PORK CASSEROLE WITH SHALLOTS AND POTATOES



Pork Casserole With Shallots and Potatoes image

Fried boneless pork chops topped with creamy gravy and baked atop sliced new potatoes will please all.

Provided by Laka

Categories     One Dish Meal

Time 1h35m

Yield 2-3 serving(s)

Number Of Ingredients 9

400 g boneless pork loin chops
1 tablespoon olive oil
600 g new potatoes, washed, thinly sliced
200 g shallots, thinly sliced
1 packet dry mix cream of asparagus soup (Podravka, 55 g)
1/2 teaspoon ground black pepper
fresh thyme leave
2 cups water
1 cup milk

Steps:

  • Trim fat from pork chops. Brown the chops for 4 minutes on each side in a frying pan.
  • While chops are browning, place sliced potatoes in an oblong dish. Place browned chops on top of potatoes. Set aside.
  • In the same pan brown the shallots for 4-5 minutes.
  • Add dry soup mix, pepper, thyme, water and milk. Stir and combine.
  • Pour over chops and potatoes and cover dish (alu foil can be used if you don't have a covered dish).
  • Bake for 1 hour at 180°C, remove lid and bake uncovered 10 minutes longer.

Nutrition Facts : Calories 5402.1, Fat 233.7, SaturatedFat 82.2, Cholesterol 2161.1, Sodium 1633.1, Carbohydrate 75.2, Fiber 6.8, Sugar 2.3, Protein 702.2

ROASTED POTATOES AND SHALLOTS



Roasted Potatoes and Shallots image

Provided by Ruth Cousineau

Categories     Potato     Side     Christmas     Thanksgiving     Dinner     Fall     Winter     Potluck     Shallot     Gourmet     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 3

6 large shallots, peeled and halved lengthwise
3 tablespoons extra-virgin olive oil, divided
1 1/2 pounds medium Yukon Gold potatoes, peeled and quartered

Steps:

  • Preheat oven to 400°F with rack in lowest position.
  • Toss shallots with 1 1/2 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 13-by 9-inch baking pan, spreading evenly.
  • Roast, stirring occasionally, until shallots are golden, about 30 minutes.
  • Toss potatoes with remaining 1 1/2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl, then add to shallots.
  • Roast, turning occasionally, until vegetables are tender and potatoes are crusty, 40 to 50 minutes.

RICH PORK CASSEROLE



Rich Pork Casserole image

I made this for tea, adapted from a recipe for traditional shepherds pie! It is completely delicious and was a huge hit with everyone (Hurrah!).

Provided by TracyC

Categories     Stew

Time 1h15m

Yield 3 serving(s)

Number Of Ingredients 10

1 lb pork, chopped
2 shallots, finely chopped
1 carrot, cubed
3 garlic cloves, finely chopped
1 tablespoon flour
300 ml hot vegetable stock
1 pinch dried thyme
1 tablespoon Worcestershire sauce
1 tablespoon tomato puree
salt and black pepper

Steps:

  • Heat a small amount of oil in a large saucepan. Add pork and fry until browned.
  • Add carrots, shallots and garlic and sautee for 5 minutes.
  • Sprinkle in flour and cook for one minute.
  • Pour in hot stock, thyme, worcestershire sauce, tom puree and seasoning, stir well.
  • Simmer for 20 minutes until thickened and carrots are tender.
  • Serve with lots of creamy mashed potato and crisp steamed cauliflower (or veg of choice).

Nutrition Facts : Calories 358.2, Fat 14.7, SaturatedFat 5.2, Cholesterol 130, Sodium 162.4, Carbohydrate 8.8, Fiber 0.8, Sugar 1.8, Protein 45.3

PORK CHOP AND POTATO CASSEROLE



Pork Chop and Potato Casserole image

My family loves this recipe. It is easy and delicious. Pork chops are browned, then baked in a creamy mushroom sauce with potatoes, onion and cheese.

Provided by WANTU

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 1h20m

Yield 5

Number Of Ingredients 7

1 tablespoon vegetable oil
6 boneless pork chops
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup milk
4 potatoes, thinly sliced
½ cup chopped onion
1 cup shredded Cheddar cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Heat oil in a large skillet over medium high-heat. Place the pork chops in the oil, and sear.
  • In a medium bowl, combine the soup and the milk. Arrange the potatoes and onions in a 9x13 inch baking dish. Place the browned chops over the potatoes and onions, then pour the soup mixture over all.
  • Bake 30 minutes in the preheated oven. Top with the cheese, and bake for 30 more minutes.

Nutrition Facts : Calories 705.4 calories, Carbohydrate 37.9 g, Cholesterol 122.7 mg, Fat 46.8 g, Fiber 4 g, Protein 32.7 g, SaturatedFat 17.7 g, Sodium 635.9 mg, Sugar 5.3 g

PORK CHOP AND POTATO CASSEROLE



Pork Chop and Potato Casserole image

"My family raves about this casserole with its tender chops and nicely seasoned potatoes," reports Linda Wynn of Iowa Park, Texas. "I can just pop it in the oven and let it bake."

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 4 servings.

Number Of Ingredients 8

4 boneless pork loin chops (3/4 inch thick)
1/4 teaspoon Italian seasoning
1/4 teaspoon pepper
2 large potatoes, peeled and sliced 1/4 inch thick
1 medium onion, chopped
1 tablespoon all-purpose flour
3 tablespoons reduced-fat margarine
1 tablespoon chopped green pepper

Steps:

  • Sprinkle pork chops with Italian seasoning and pepper. Arrange in the center of a 13-in. x 9-in. baking dish that has been coated with cooking spray. Combine the potatoes, onion and flour; place around chops. Dot with margarine; sprinkle with green pepper., Cover and bake at 325° for 55 minutes. Uncover and bake 10-15 minutes longer or until potatoes are tender and meat juices run clear.

Nutrition Facts : Calories 278 calories, Fat 13g fat (0 saturated fat), Cholesterol 63mg cholesterol, Sodium 137mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges

FENNEL-CRUSTED PORK CHOPS WITH POTATOES AND SHALLOTS



Fennel-Crusted Pork Chops with Potatoes and Shallots image

Provided by Alison Roman

Yield Makes 4 servings

Number Of Ingredients 10

1 1/2 tablespoons fennel seeds
2 garlic cloves, finely grated
1 teaspoon hot smoked Spanish paprika
3 tablespoons vegetable oil, divided
2 1"-thick bone-in pork loin chops (about 1 1/4 pounds total)
Kosher salt, freshly ground pepper
1 pound small Yukon Gold potatoes, quartered
2 large shallots, cut into quarters with some root attached
1/2 cup fresh flat-leaf parsley leaves
2 teaspoons red wine vinegar

Steps:

  • Preheat oven to 450°F. Toast fennel seeds in a small dry skillet over medium heat, tossing often, until fragrant, about 4 minutes. Let cool.
  • Combine fennel seeds, garlic, paprika, and 2 tablespoons oil in a small bowl. Season pork with salt and pepper and place in a resealable plastic bag. Add spice mixture; seal bag and turn to coat. Let sit at least 30 minutes.
  • Heat remaining 1 tablespoon oil in a large ovenproof skillet, preferably cast iron, over medium-high heat. Cook pork chops until golden brown on 1 side, about 4 minutes; turn. Add potatoes and shallots to skillet; season with salt and pepper and toss to coat in pan drippings. Cook, tossing potatoes and shallots occasionally, until pork is golden brown on second side, about 4 minutes.
  • Transfer to oven and roast until potatoes are tender and an instant-read thermometer inserted into thickest part of chops registers 135°F, 10-15 minutes. (If potatoes need more time, transfer chops to a plate and continue to roast potatoes until tender; transfer chops back to skillet when potatoes are done.) Remove skillet from oven and mix in parsley and vinegar. Let pork chops rest 5 minutes in skillet.
  • Transfer chops to a cutting board; cut meat from bones and slice against the grain. Serve with potatoes, shallots, and any pan juices.
  • DO AHEAD: Pork chops can be marinated 1 day ahead. Keep chilled.

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