Pork Chop, Rice and Herb Casserole - Maine

QSis

Grill Master
Staff member
Gold Site Supporter
Nice to have a lot of summer herbs to use!

Lee

Pork Chop, Rice and Herb Casserole – Maine

(adapted from the NYTimes New England Heritage Cookbook)

6 shoulder pork chops (1 ½ to 2 lbs)
2 T shortening
Salt and pepper

½ cup finely chopped leeks
1 cup uncooked rice
2 ½ cups chicken broth
1 cup drained canned tomatoes
½ teas thyme
½ teas sage
¼ teas marjoram
2 T parsley
1 bay leaf

Preheat oven to 350.

In Dutch oven (or large skillet) brown the chops in shortening. Remove chops from pot, season with S and P, and keep warm.

Add the leeks to the pot and sautee till tender.

Add rice to pot and cook for 5 minutes. Add broth and herbs, a dash of S and P, and bring to boil.

Top the rice mixture with the chops, cover the pot and bake for one hour.
 

QSis

Grill Master
Staff member
Gold Site Supporter
I just got around to making this, with 4 pork blade chops.

It is DELICIOUS! Very simple, but wonderful!

I used some of my surviving fresh herbs, a half can of petit diced tomatoes, and everything else as written. Did the whole thing in my Copper Pan.

A keeper - I'm so pleased with it! (Thanks for the cookbook, Jan!)

Served with the beautiful multi-colored carrots from Whole Foods.

Lee
 

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QSis

Grill Master
Staff member
Gold Site Supporter
Just saw this, Peep - yes, Copper Chef pan. I use it all the time.

John, please post your recipe for pork chop casserole.

TIA!

Lee
 
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