Pork Chop Casserole
By Nick IversonPublished on October 7, 2013
Time
2¾ hours
Yield
Serves 6
Ingredients
4 slices hearty white sandwich bread, torn into 1-inch pieces1 ounce Parmesan cheese, grated (½ cup)4 tablespoons unsalted butter 2 tablespoons chopped fresh sage Salt and pepper 4 (8- to 10-ounce) bone-in blade-cut pork chops, about 1 inch thick, bones removed, trimmed1 head green cabbage (2 pounds), cored and sliced ½ inch thick4 carrots, peeled and cut into ½-inch pieces1 onion, halved and sliced thin4 garlic cloves, minced1 tablespoon minced fresh thyme 2 tablespoons all-purpose flour ½ cup dry white wine ½ cup heavy cream
Before You Begin
The chops can fit in the pot in one batch.
Instructions
- Adjust oven rack to middle position and heat oven to 300 degrees. Process bread, Parmesan, 2 tablespoons butter, 1 tablespoon sage, ½ teaspoon salt, and ½ teaspoon pepper in food processor until coarsely ground, about 8 pulses; set aside. Pat chops dry with paper towels and season with salt and pepper. Melt remaining 2 tablespoons butter in Dutch oven over medium-high heat. Add chops and cook until well browned, about 4 minutes per side. Transfer chops to cutting board, halve crosswise, and place in 13 by 9-inch baking dish.
- Add cabbage, carrots, onion, ½ teaspoon salt, and ½ teaspoon pepper to now-empty pot and cook, covered, until cabbage is wilted, 7 to 10 minutes. Remove lid and continue to cook until onion is browned and moisture has evaporated, about 5 minutes.
- Add garlic, thyme, and remaining 1 tablespoon sage and cook until fragrant, about 30 seconds. Add flour and cook for 1 minute. Add wine and cream, bring to boil, and cook until thickened, about 1 minute. Pour cabbage mixture over chops and cover dish with aluminum foil. Bake until chops are tender, about 1 hour.
- Remove foil, increase oven to 425 degrees, and continue to cook until top of casserole is browned, about 15 minutes. Top casserole with breadcrumb mixture and continue to bake until golden brown, about 15 minutes. Let casserole cool for 15 minutes. Serve.
Time
2¾ hoursYield
Serves 6Ingredients
4 slices hearty white sandwich bread, torn into 1-inch pieces
1 ounce Parmesan cheese, grated (½ cup)
4 tablespoons unsalted butter
2 tablespoons chopped fresh sage
Salt and pepper
4 (8- to 10-ounce) bone-in blade-cut pork chops, about 1 inch thick, bones removed, trimmed
1 head green cabbage (2 pounds), cored and sliced ½ inch thick
4 carrots, peeled and cut into ½-inch pieces
1 onion, halved and sliced thin
4 garlic cloves, minced
1 tablespoon minced fresh thyme
2 tablespoons all-purpose flour
½ cup dry white wine
½ cup heavy cream
Ingredients
4 slices hearty white sandwich bread, torn into 1-inch pieces
1 ounce Parmesan cheese, grated (½ cup)
4 tablespoons unsalted butter
2 tablespoons chopped fresh sage
Salt and pepper
4 (8- to 10-ounce) bone-in blade-cut pork chops, about 1 inch thick, bones removed, trimmed
1 head green cabbage (2 pounds), cored and sliced ½ inch thick
4 carrots, peeled and cut into ½-inch pieces
1 onion, halved and sliced thin
4 garlic cloves, minced
1 tablespoon minced fresh thyme
2 tablespoons all-purpose flour
½ cup dry white wine
½ cup heavy cream
Ingredients
4 slices hearty white sandwich bread, torn into 1-inch pieces
1 ounce Parmesan cheese, grated (½ cup)
4 tablespoons unsalted butter
2 tablespoons chopped fresh sage
Salt and pepper
4 (8- to 10-ounce) bone-in blade-cut pork chops, about 1 inch thick, bones removed, trimmed
1 head green cabbage (2 pounds), cored and sliced ½ inch thick
4 carrots, peeled and cut into ½-inch pieces
1 onion, halved and sliced thin
4 garlic cloves, minced
1 tablespoon minced fresh thyme
2 tablespoons all-purpose flour
½ cup dry white wine
½ cup heavy cream
Why This Recipe Works
Given the name, we weren’t expecting a dainty dish, but the ungainly mess that resulted from our first few tests wouldn’t do. We started by removing the bones from four rib chops (they stayed juicier than lean loin chops) before browning them. We also halve the chops before layering them into the casserole dish. Sautéing the vegetables—cabbage, carrots, and onions won out over various other options—helps drive off excess moisture, preventing a watery casserole. Starting with an overly thick sauce means that the juices given off by the meat and vegetables during cooking thin it to the perfect consistency. Finally, cranking up the heat and adding the bread-crumb topping only at the very end of cooking keeps it crispy.
Before You Begin
The chops can fit in the pot in one batch.
Instructions
- Adjust oven rack to middle position and heat oven to 300 degrees. Process bread, Parmesan, 2 tablespoons butter, 1 tablespoon sage, ½ teaspoon salt, and ½ teaspoon pepper in food processor until coarsely ground, about 8 pulses; set aside. Pat chops dry with paper towels and season with salt and pepper. Melt remaining 2 tablespoons butter in Dutch oven over medium-high heat. Add chops and cook until well browned, about 4 minutes per side. Transfer chops to cutting board, halve crosswise, and place in 13 by 9-inch baking dish.
- Add cabbage, carrots, onion, ½ teaspoon salt, and ½ teaspoon pepper to now-empty pot and cook, covered, until cabbage is wilted, 7 to 10 minutes. Remove lid and continue to cook until onion is browned and moisture has evaporated, about 5 minutes.
- Add garlic, thyme, and remaining 1 tablespoon sage and cook until fragrant, about 30 seconds. Add flour and cook for 1 minute. Add wine and cream, bring to boil, and cook until thickened, about 1 minute. Pour cabbage mixture over chops and cover dish with aluminum foil. Bake until chops are tender, about 1 hour.
- Remove foil, increase oven to 425 degrees, and continue to cook until top of casserole is browned, about 15 minutes. Top casserole with breadcrumb mixture and continue to bake until golden brown, about 15 minutes. Let casserole cool for 15 minutes. Serve.
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