Pork Chop And Zucchini Casserole

Serving Size : 6
Ingredients

for prepare Pork Chop And Zucchini Casserole

:

Amount	Measure	Ingredient - Preparation Method
1	tablespoon	butter or oil - (up to 2)
6		center loin pork chops - 1 inch thick
2	medium	onions - thinly sliced
2		sweet potatoes - peeled, thinly
sliced pork chop and zucchini casserole
6	tablespoons	flour
2	cups	milk - heated
1/4	teaspoon	dry mustard
1/2	teaspoon	dried thyme
1/2	teaspoon	salt
several grinds of pepper pork chop and zucchini casserole
3		zucchini - (3 or 4), sliced
1/4" thick pork chop and zucchini casserole
1 1/2	cups	grated mozzarella cheese

Preheat the oven to 350F. Heat the butter or oil in a "stove to the oven" baking dish. Put in the pork chops fat edge down, to render some of the fat as a supplement to what's in the pan. Then sear the chops on both sides. Remove them briefly to a plate and pour off the fat into a saucepan. Layer into the baking dish, first the onions and then the sweet potatoes (use a processor to get the thinnest slices). Lay the chops on top of the vegetables. Now blend the flour into the fat in the saucepan, adding more butter or oil if needed. Whisk in the warm milk and add the mustard, thyme, salt, and pepper. Cook, stirring, for 2 to 3 minutes, until the sauce thickens. Pour over the chops. Cover and bake for 1 hour, then strew the zucchini slices over the pork. Sprinkle with the mozzarella and bake, uncovered, another 15 minutes. Serves 6. Source: The Betty Jane Wylie Cheese Cookbook, 1984. p. 84

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