Total Time
1hr 30mins
Prep 15 mins
Cook 1 hr 15 mins

We dubbed this "Hoosier" because the we found it in The Hoosier Cookbook, a collection of recipes from Indiana's bicentennial. LaVonne Peterson of Pulaski County, Indiana submitted this delicious recipe. This is good eating from the heartland!

Ingredients Nutrition

Directions

  1. Preheat oven to 400°F.
  2. Heat oil in a skillet.
  3. Season chops with salt and dust with flour.
  4. Brown chops in oil on both sides.
  5. Place potato slices over the bottom of a lightly greased 4-quart casserole.
  6. Layer onion slices over potatoes and pork chops over the onions.
  7. In a small bowl, combine cornstarch, sherry, tomato juice, rosemary, 3/4 teaspoon salt, and pepper; mix until smooth.
  8. Pour over pork chops.
  9. Cover casserole tightly with foil.
  10. Bake 45 minutes.
  11. Remove foil and sprinkle with cheese.
  12. Bake uncovered 30 minutes more.
  13. Goes well with rice and a green vegetable.

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