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Creole Pork Casserole



We are pretty big on casseroles around here during the cooler months in addition to soups and stews. We tried this one night last week and other than cutting back on the salt a little it turned out really well.

  • 6 pork chops, cut 1-1/2 inches thick
  • 3-1/2 tsp. salt
  • 1 tsp. pepper
  • 2 tbs. oil
  • 3 potatoes, thinly sliced or same sized sweet potato, thickly cut
  • 2 onions, thinly sliced
  • 1 green pepper, sliced
  • 1 clove garlic, minced
  • 1 lb. tomatoes, chopped
  • 1/2 tsp. thyme
  • 1 bay leaf
  • black pepper
  • 4 tbs. chopped parsley
  • 1 package frozen green beans, Brussels sproutsor chopped spinach, cooked

Rub the pork chops with 2 tsp. salt and 1/2 tsp. pepper. Coat the bottom of a casserole dish with the oil. Arrange the potatoes on the bottom. Season with a little salt. Spread the vegetables over them. Spread half the onions over vegetables and sprinkle on 1/4 tsp. black pepper. Spread the chops over the onions, and cover with remaining onions, the green pepper, garlic, tomatoes, thyme, bay leaf, parsley and remaining salt and pepper. Cover tightly and bake in a 375 degree oven for 1 1/2 hours or until chops are tender. Remove the bay leaf.

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