| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Updated baked chops without the cream of soup. Serve with broccoli spears and fruit salad.

Pork and Potato Strata with Peppers

4 boneless pork chops, 3/4-inch thick
2 teaspoons olive oil
1 teaspoon butter
1 large onion, thinly sliced
2 large potatoes, thinly sliced
1 jar (7-ounce) roasted sweet red pepper, drained
2 teaspoons dried basil, crushed
1/4 teaspoon pepper
6 ounces feta cheese, crumbled

1. In a large skillet heat the olive oil and butter over medium heat. Cook onion for 8 to 10 minutes or until soft and transparent.
2. Layer two-thirds of the onion in a shallow rectangular baking dish. Set aside remaining onion.
3. Layer the potatoes and peppers over onions in dish. Sprinkle with half the cheese. Cover and bake in a 350 degree F. oven for 60 minutes.
4. Meanwhile, heat the same skillet over medium-high heat. Brown chops on each side.
5. Place browned chops on top of potato mixture. Sprinkle with remaining onions and cheese; top with basil and pepper. Cover and bake about 30 minutes more or until potatoes are tender.

Serves 4.

Nutrition Facts
Calories 351 calories
Protein 31 grams
Fat 19 grams
Sodium 637 milligrams
Cholesterol 108 milligrams

Recipe and photograph provided courtesy of Pork, The Other White Meat.

||| Save this Recipe on Delicious |||