|Bountiful Harvest Pork Chops|
I previously posted an alternative to green bean casserole. We have to have it in our home on Thanksgiving. I make my own mushroom sauce using Sherry wine instead of using the soup. I know that food snobs have a tendency to roll eyes at the very mention of the traditional version. I am not such a snob so eat what you like. I grew up on the stuff and I think it's delish!
Whether you use the traditional recipe or make your own, this dish will work with the leftovers. A few added veggies and a two-to-for center cup pork loin chops, and you’ve got a great, easy meal.
I left this recipe a little open to interpretation; it all depends on how many you are feeding and how much leftover green bean casserole you have on hand.
Here you go -
2 or 4 center cup Pork Chops, bone in (about ¼ inch thick)¼ to ½ cup All Purpose Flour
1 to 2 tablespoons Grill Seasoning for Chicken
1 to 2 tablespoons Olive Oil
1 to 2 Carrots cut into rounds
2 to 4 stalks Celery, chopped
½ to one whole small Spanish Onion, sliced
2 to 4 cups leftover Green Bean Casserole
1 to 2 tablespoons Sherry
Splash or two of 2% Milk
Extra Crispy Onions for topping
Other: Cooking Spray
Preheat oven to 350 degrees.
Spray baking dish with cooking spray.
Dredge pork chops in flour seasoned with Chicken Seasoning.
Heat oil in skillet. Brown chops on both sides, about 5 minutes. Remove from pan.
Add carrots, celery and onion. Sauté for about three minutes until softened.
Add leftover green bean casserole, sherry and the milk. Warm through about five minutes.
Turn mixture into baking pan treated with cooking spray. Spread out evenly and top with pork chops. Cover and bake for approximately ten minutes.
Uncover. Top with crispy onions and continue to bake for five more minutes.
I used leftover apple stuffing to make the stuffing cups side dish.
This time of year is very busy. Look for upcoming posts on quick and healthy weeknight meals!