Pork Chop And Zucchini Casserole

Recipe Ingredients

1 tablespoon	15ml	Butter or oil - (up to 2)
6		Center loin pork chops - 1 inch thick
2		Onions - thinly sliced (medium)
2		Sweet potatoes - peeled, thinly sliced
6 tablespoons	90ml	Flour
2 cups	474ml	Milk - heated
1/4 teaspoon	1.3ml	Dry mustard
1/2 teaspoon	2.5ml	Dried thyme
1/2 teaspoon	2.5ml	Salt
		Several grinds of pepper
3		Zucchini - (3 or 4), sliced 1/4" thick
1 1/2 cups	219g / 7.7oz	Grated mozzarella cheese

Recipe Instructions

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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