This recipe appeared in the June 1989 issue of Sunset Magazine in the Chefs of the West column on page 210.
The following is a contribution to Sunset Magazine's Chefs of the West. We enjoy it as hearty fare on cold winter evenings. I think you'll realize very quickly that this is not another variation of "stew", it's a casserole with its own rich gravy. A solid meal of potatoes and pork chops with the flavors of browned pork, black pepper, and chilies. Black pepper is an important part of the seasoning of this dish. Try it my way and then consider increasing it the next time you prepare this dish.
We usually serve Country Casserole with hot biscuits or corn bread.
James Speed Hensinger
Makes four servings
3/8 cup flour
1 teaspoon salt
½ teaspoon black pepper (fresh ground)
4 thick pork chops (3/4" to 1")
2 tablespoons oil
1 can (10 1/2 oz) condensed chicken broth (undiluted)
3 tablespoons A-1 Sauce
1 teaspoon Chipotle Sauce
1 can (4 oz) of whole mild green chilies
1 large onion
3 cloves of garlic, peeled and crushed or finely minced
4 Idaho potatoes
Place an oven proof plate in oven to preheat, and set the oven for 350 F degrees.
In a large plastic food bag (approximately 8" X 11") combine the flour, pepper, and salt. (The salt is optional. The chicken broth adds salt too.) Carefully trim all fat from the chops and debone. Dredge the chops in the flour mixture in the plastic bag. Work at getting a good coating.
Heat oil in a large skillet, and brown chops on both sides (save unused flour mixture). Remove chops and keep warm on plate in oven.
To make the gravy, slowly add remaining flour mixture to skillet and brown while constantly stirring and loosening the brown bits. Do not scorch. While stirring constantly, add the chicken broth and then A-1 Sauce and Chipotle sauce. Bring to boiling while stirring and simmer for a minute. Reduce the heat.
Rinse the seeds from the chilies and chop them. Coarsely slice the onion and cut the slices in half. Separate the onion rings. (Option: sweat and caramelize onion in saute pan before adding to casserole dish.) Peel and cut the carrots into two inch pieces. Cut the potatoes into 1/8 inch slices (peeling is optional). Layer half of the chilies, onion, carrots, garlic, and potatoes in a large greased or "PAM"ed casserole. Add the chops from the oven. Top with remaining vegetables.
Pour gravy over all and bake covered for two hours in a 350 F oven. Remove lid and bake another 30 minutes or until meat and potatoes are tender.