It was 1970’s Casserole night in our house tonight…or so it felt when we made this Pork Chop & Cauliflower Casserole.
I went back to work when my oldest was 11 months old…until my youngest was born and then everything changed. Going back to work with a little one is hard, as any mom can relate and thinking about healthy meals is even harder. I tried to get organized and meal plan. I went to the Kraft website and scanned through a lot of their meals as they were quick, simple and my kind of cooking as I tried to figure out life with a toddler.
Pork Chops Casserole is one we tried and enjoyed. Easy Peasy Ron Weasly…or something like that. Husband really liked it so it went in the keep file. In my quest to rid the paper pile clutter it resurfaced last week and went into rotation.
The first time I made it, the recipe told me to use rosemary as “the spice”. That’s it. It worked at the time but was rather bland. Never being one to “follow the rules” I decided I needed more. More flavour. More Zing. More something. So this time I searched through the pantry craving flavour and pulled out what called to me. Epicure Fajita seasoning and Epicure Cheese, Chives & Bacon Dip. It was a long shot but why not? In the end it worked. Flavour was mild yet noticeable. Grown up’s loved it, kids ate the pork chops sans anything else. In my books that’s called keeper. If you make it find the spices that work for you, BBQ, 5 spice blend, chili, paprika – try it, you never know unless you do.
- 1 pkg Stove Top Stuffing any variety will do
- 1 1/2 cups milk
- 3 tbsp flour
- 1 1/2 cups shredded marble cheese
- 1 tsp oil canola or olive oil
- 4-5 boneless pork chops
- 3 cups fresh cut up cauliflower
- 1/4 tsp each seasoning salt & pepper
- Spices - 1/2 tsp of your favourite spice
- Heat 1 tsp oil in nonstick frying pan over medium high heat. Season your pork chops with salt and pepper and add to hot pan. Quick sear/brown them on both sides, remove and put into baking dish.
- Prepare stove top stuffing as directed on package, set aside. Layer your cauliflower on top of your pork chops.
- Whisk together milk and flour in glass (microwaveable) bowl. Microwave on high for 2 minutes. Stir. Microwave on high an additional 2 minutes. Stir. Mix in your shredded cheese and seasonings (salt, pepper, spices). Adjust as necessary – adding more if required. Pour your cheese sauce on top of cauliflower/pork chops.
- Finally spread your stove top stuffing on top.
- Bake at 350F for 20-25 minutes or until heated through/bubbling. Cauliflower should still be crunchy. Remove from oven and let sit for 5 minutes to settle.