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!
- 6 pork chops (3/4 inch thick)
- 2 tablespoons cooking oil
- 6 large potatoes, pared and sliced
- 3 tablespoons cornstarch
- 1⁄2 cup sherry wine
- 1 large onion, sliced
- 1 1⁄2 cups tomato juice
- 3⁄4 teaspoon rosemary, crushed
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1⁄2 cup parmesan cheese, grated
- Preheat oven to 400°F.
- Heat oil in a skillet.
- Season chops with salt and dust with flour.
- Brown chops in oil on both sides.
- Place potato slices over the bottom of a lightly greased 4-quart casserole.
- Layer onion slices over potatoes and pork chops over the onions.
- In a small bowl, combine cornstarch, sherry, tomato juice, rosemary, 3/4 teaspoon salt, and pepper; mix until smooth.
- Pour over pork chops.
- Cover casserole tightly with foil.
- Bake 45 minutes.
- Remove foil and sprinkle with cheese.
- Bake uncovered 30 minutes more.
- Goes well with rice and a green vegetable.