Pork Chops en Casserole

Happy Tuesday Lovelies

What a  wet and windy day it is ... and absolutely marvelous!

Its the first real rain we've had for months and its much needed. Its also a bit chilly. 

Im wearing a sweater for the first time since last winter.

Photo: Better Homes and Gardens Magazine 1947

So the ironing is done... and the linen closet is still in order after last weeks sort out

Photo: 1947

The living room has had a good clean..  and this week I gave the blinds a good seeing to. 

They are dreadful dust catchers

The nets and curtains have been washed, freshly ironed and hanging in place.

 The bedroom ones will done next week

The Lily Wallace New American Cookbook
1945

Last week I made dehydrated potato slices. This recipe is a great way of using them up and comes from  The Lily Wallace New American Cookbook 1945

Pork Chops en Casserole is basically a good old fashioned Hotpot.. Layers of sliced potatoes.. vegetables and chops but uses pork instead of lamb. The layers are covered in liquid and the whole thing cooks together... so its a perfect way of using those dehydrated potatoes in your pantry.

Now I did change the recipe slightly. I added onion and carrot slices for both flavour and substance. Im sure I could have also added other vegetables like peas or corn. Just use whatever you have on hand. Plus.. I did brown the chops in the pan first.. just for extra colour. I also added a top layer of potatoes... just to give it a crispy finish. Oh... and I left out the orange! Hubby is not a fan!

All in all.. a warming casserole perfect on a chilly autumn day

8 small potatoes

1 teaspoon salt

½ teaspoon pepper

2 tablespoons flour

2 tablespoons butter or fat

3 cups milk

8 pork chops, 3/4 inch thick

• Wash and peel potatoes; slice thin. 
• Place layer of potatoes in greased baking dish. 
• Sprinkle with flour, salt, and pepper and dot with butter or fat. 
• Repeat, until all potatoes are used. 
• Pour in milk. 
• Lay pork chops on top. 
• Bake in oven at 325 F. until potatoes are tender, about 1 1/4 hours. 
• A slice of orange may be placed on each chop the last 15 minutes of cooking. 
• Serves 4.