Scalloped Potato & Pork Chop Casserole This slow cooker casserole uses common ingredients with a little different twist. Add some wine and it's like eating in a rustic French bistro. Cut the chops in half for 8 servings, or keep them whole for 4 large servings. Serve with a green salad, French bread or rolls, and fresh fruit for dessert.
Prep Time: 15 minutes Cook Time: 4 hours
1 tablespoon vegetable oil 2 teaspoons Seasoned Salt , divided 4 boneless pork chops, well trimmed of fat (about 1 pound) 1 1/2 teaspoons Thyme Leaves 1 1/2 teaspoons Garlic Powder 1/4 teaspoon Ground Black Pepper 3 large potatoes, peeled and sliced 3/4 to 1 inch thick (about 6 cups) 1 large onion, thinly sliced (about 2 cups) 2 Bay Leaves 1 can (14 1/2 ounces) chicken broth 1/4 cup white wine, optional 2 tablespoons flour 1 package (10 ounces) frozen peas and carrots or peas
1. Heat oil over medium-high heat in large skillet. Sprinkle 1 teaspoon Season-All over pork chops. Add pork chops to skillet and lightly brown on each side.
2. Coat a 3 1/2 or 4-quart slow cooker with cooking spray. Mix together remaining 1 teaspoon Season-All, thyme, garlic powder, and pepper; set aside. Layer half the potatoes into slow cooker; add half the onions; then sprinkle with half the seasoning mixture and bay leaves. Arrange pork chops, overlapping, over the onions. Continue layering with the remaining potatoes, onions, and remaining seasoning mixture.
3. Whisk together chicken broth and wine, if desired, with the flour; slowly pour over the ingredients in the slow cooker. Cover and cook on HIGH 4 hours. Add frozen peas and carrots the last 30 minutes of cook time. Sauce will thicken upon standing. Remove bay leaves before serving.
