This casserole is a meal in itself and is another great one for those on the go.
4 pork chops
All-purpose flour
Vegetable oil
1½ cups cubed potatoes
1 cup sliced carrots
1 cup canned peas
¼ cup diced celery
3 tablespoons chopped onion
Salt and pepper
¼ cup hot water
2 tablespoons minced fresh parsley
Trim the fat from the chops. Place the flour in a bowl and dredge the pork chops in the flour. Fill a large skillet with ¼ inch of oil. Heat the oil on medium-high and brown the chops, turning to brown both sides. Remove from the skillet and drain on paper towels.
Preheat the oven to 350°. Place the potatoes, carrots, peas, celery, and onions in a 2-quart casserole dish. Add the salt and pepper to taste and the hot water. Place the browned chops on top of the vegetables. Sprinkle with the parsley. Cover and bake for 1 hour.
Hint: Canned vegetables may be substituted for fresh vegetables, but just be sure to reduce the cooking time.
YIELD: 4 SERVINGS