Pork Casserole With Shallots And Potatoes Recipes

Steps:

• Trim fat from pork chops. Brown the chops for 4 minutes on each side in a frying pan.
• While chops are browning, place sliced potatoes in an oblong dish. Place browned chops on top of potatoes. Set aside.
• In the same pan brown the shallots for 4-5 minutes.
• Add dry soup mix, pepper, thyme, water and milk. Stir and combine.
• Pour over chops and potatoes and cover dish (alu foil can be used if you don't have a covered dish).
• Bake for 1 hour at 180°C, remove lid and bake uncovered 10 minutes longer.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat oil in a large skillet over medium high-heat. Place the pork chops in the oil, and sear.
• In a medium bowl, combine the soup and the milk. Arrange the potatoes and onions in a 9x13 inch baking dish. Place the browned chops over the potatoes and onions, then pour the soup mixture over all.
• Bake 30 minutes in the preheated oven. Top with the cheese, and bake for 30 more minutes.

Steps:

• Preheat oven to 180°C/350°F/Gas 4.
• In a large baking tray mix the olive oil and balsamic vinegar (you can leave the balsamic vinegar out if you don't have any or don't like it), add the whole twigs of rosemary.
• Add the shallots and potatoes, stir so everything gets coated well.
• Season to taste with salt and pepper.
• Roast, uncovered, for approximately 1 hour or until the potatoes are tender. Depending on the size of the vegetables and your oven, they might take a little less or longer, according to some reviews it might be worth checking after about 45 minutes.
• Stir once or twice while roasting.

Steps:

• Preheat oven to 400°F with rack in lowest position.
• Toss shallots with 1 1/2 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 13-by 9-inch baking pan, spreading evenly.
• Roast, stirring occasionally, until shallots are golden, about 30 minutes.
• Toss potatoes with remaining 1 1/2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl, then add to shallots.
• Roast, turning occasionally, until vegetables are tender and potatoes are crusty, 40 to 50 minutes.

Steps:

• Heat 2 tbsp oil in a large flameproof casserole and brown the pork in batches over a high heat. Return all the meat to the casserole, add the coriander and flour and cook for 1 minute, stirring.
• Add the port and then the stock and seasoning and bring to a simmer. Cover and simmer for 1-1¼ hours until almost tender.
• Meanwhile, heat the remaining oil in a large frying pan and cook the shallots over medium heat for 10 minutes or until lightly browned. Add the sugar and cook for a further 10 minutes until caramelised.
• Add to the pork and simmer, uncovered for 15 minutes. Stir in the cranberries and chestnuts and simmer for a further 15 minutes until the meat and shallots are tender.