Quick Pork Chop Casserole
-1 yellow onion
-1 or 2 celery ribs
-2 large pears
-2 cups butternut squash (or sweet potato)
-1.5 lbs. thin-sliced, boneless pork chops
-1 teaspoon garlic powder
-1 teaspoon sage
-1 teaspoon cinnamon
-1 teaspoon ginger
-1 teaspoon salt
-1 cup chicken broth
-1 cup apple juice
Begin by preheating oven to 400 degrees. Quarter a yellow onion and separate layers. Toss in a 9″x12″ glass casserole dish. Next, cut 1-2 celery ribs into 1″-long chunks and add to onions. Chop 2 large pears into large bites (do not peel), remove any visible seeds, and add to dish.
Add 2 cups of butternut squash (or sweet potato) cut into large chunks.
Cut 1.5 lbs. thin-sliced, boneless pork ribs into large bites. Arrange the pork on top of the vegetable mixture in your casserole dish. Sprinkle on: 1 teaspoon garlic powder, 1 teaspoon sage (or thyme/rosemary if you prefer), 1 teaspoon cinnamon, and 1 teaspoon salt.
Pour 1 cup chicken broth and 1 cup apple juice (or just 2 cups broth, if you prefer) over the casserole. Bake uncovered for 20 minutes, or until pork appears fully cooked. Serve over couscous, noodles or rice with the broth spooned liberally over the top. Or, if you are on a low carb diet, it’s also delicious all by itself.