Baked Pork Chop Casserole

Nutrition

Per serving: 328.79 calories, 23.27g protein, 17.97g fat, 18.41g carb, 3.85g dietary fiber, 8.54g saturated fat, 9.21g total sugar, 0.0g added sugar

Significant source for: Protein, Phosphorus, Fluoride, Selenium, Vitamin A, Vitamin C, Thiamin, Riboflavin, Niacin, Pantothenic acid, Vitamin B-6, Vitamin B-12, Vitamin K (phylloquinone).

ingredients

4 Servings

4 boneless pork chops

2 teaspoons salt, divided

1 teaspoon white pepper

2 tablespoons olive oil

2 tablespoons chopped shallots

4 cloves garlic, minced

1 cup heavy cream

2 tablespoons dijon mustard

1 tablespoon minced fresh rosemary

2 apples, cored and sliced into 1/4-inch rounds

2 medium sweet potatoes, sliced into 1/4-inch rounds

1 bunch kale, stemmed and chopped

preparation

step 1.

Preheat oven to 375°F.

step 2.

Season both sides of pork chops with 1/2 teaspoon salt and white pepper. Set aside. In a large skillet, heat oil over medium-high heat. Add pork chops, sear, about 2 minutes per side until lightly golden brown. Transfer to a paper towel lined baking sheet.

step 3.

Reduce heat to medium; add shallot and garlic, stirring frequently, until softened and fragrant, 30 seconds to 1 minute. Add heavy cream, mustard, rosemary and remaining 1/2 teaspoon of salt. Using a whisk, stir constantly, until cream mixture is fully incorporated and begins to bubble. Cook for 3 to 5 minutes or until sauce has thickened.

step 4.

In a 8-inch square baking dish, place an even layer of sweet potato, apple and kale into bottom of dish. Pour 2 tablespoons of the skillet sauce over the first layer. Continue until all vegetables have been used, you should have some sauce left as well.

step 5.

Lay seared pork chops in an even layer on top of sweet potato and apple mixture. Pour the remaining skillet sauce over the pork chops.

step 6.

Bake, uncovered, for 30 to 45 minutes or until vegetables are tender and a meat thermometer inserted into the thickest part of the pork chops reads 145°. Remove from oven, allow to cool 5 minutes, serve.