PORK CHOP RANCH CASSEROLE
Serves: 6
1 cup (250 mL) panko bread crumbs
3/4 cup (180 mL) bottled ranch dressing or homemade vinaigrette 1/4 cup (60 mL) all-purpose flour
6 boneless pork chops, 3/4-inch 1.9 cm) thick
1 tbsp (15 mL) vegetable oil 2 cups (500 mL) heavy cream
1 tsp (5 mL) salt or to taste 1/2 tsp (2.5 mL) freshly ground pepper
12 small red potatoes, unpeeled, thinly sliced 3 garlic cloves, thinly sliced 2 tbsp (30 mL) chopped fresh chives or green onions
Preheat oven to 350 F (175 C). Coat a baking dish (9-by-13 inches/22.5-by-33 cm) with cooking spray, butter or oil.
2. Measure panko crumbs, dressing and flour into three shallow dishes or pie plates.
3. Dredge chops in the flour, shaking off excess, then coat with dressing, and finally with panko crumbs. In a large, heavy frying pan, heat oil over medium-high heat, and sear chops just until golden on both sides, three to four minutes per side.
4. Drain fat from frying pan and add cream, salt and pepper. Bring to a boil, lower heat and simmer chops for five minutes, stirring so meat does not stick to the bottom of the pan.
5. Transfer chops and sauce to the baking dish, tucking in the potatoes and garlic. Cover with aluminum foil and bake in preheated oven for one hour. Remove foil and check to see if chops are tender; if not, continue baking for another five to 10 minutes.
6. Serve, topped with chives.