Spring Vegetable & Cheesy Pork Chop Casserole

Nothing says spring in our blissful nook of the world like the first smooth veggies bursting from the earth in our gardens. Inspired by means of that fresh-growth energy, I’ve crafted a dish that combines the heartiness our households crave with the sparkling flavors we all begin pining for as the frost thaws: a Spring Vegetable & Cheesy Pork Chop Casserole. This meal is a ideal excuse to acquire your cherished ones round the dinner table, seize up on the day’s happenings, and experience the bounty that the altering seasons convey to our kitchens. This casserole has that comforting homestyle experience with a brilliant seasonal twist, simply proper for making new memories.
A slice of crusty bread to sop up the flavorful juices, or a mild blended vegetables salad with a French dressing dressing, would complement this casserole beautifully. For these who like a little greater on their plate, a scoop of garlic mashed potatoes or buttered egg noodles would be pleasant aside.

INGREDIENTS

•  four boneless pork chops, about 1-inch thick
•  1 tablespoon olive oil
•  1 teaspoon garlic powder
•  1 teaspoon dried thyme
•  half teaspoon paprika
•  Salt and black pepper, to taste
•  1 cup carrots, thinly sliced
•  1 cup asparagus, trimmed and reduce into 1-inch pieces
•  1 cup sugar snap peas, trimmed
•  1 small yellow onion, diced
•  1 cup poultry broth
•  1 cup shredded cheese (mozzarella or a mixture works nicely)
•  Fresh parsley for garnish (optional)

INTRUCTIONS

1. Preheat your oven to 375°F (190°C) and gently grease a 9×13-inch baking dish.
2. Season the pork chops with olive oil, garlic powder, thyme, paprika, salt, and pepper. In a skillet over medium heat, brown every chop for about two minutes per side, then organize them in the baking dish.
3. Scatter the carrots, asparagus, sugar snap peas, and onions round and between the pork chops.
4. Pour the poultry broth over the veggies and pork chops.
5. Sprinkle the shredded cheese evenly on pinnacle of the casserole.
6. Cover with aluminum foil and bake for 20 minutes. Then, put off the foil and bake for an extra 10 minutes, or till the cheese is melted and bubbly and the pork reaches an inner temperature of 145°F (63°C).
7. Let it relaxation for a few minutes earlier than serving. Garnish with clean parsley if desired.

– Feel free to swap out or add any spring veggies you have on hand! Zucchini, inexperienced beans, or bell peppers would all be delicious.
– For an greater tacky casserole, combine some parmesan cheese with the mozzarella.
– Picky eater in the house? Simply set apart some cooked pork chops earlier than adding the veggies and cheese so they can experience a simple, fuss-free dinner.
– Leftovers preserve properly in the fridge, making for tasty lunches the subsequent day—just reheat in the microwave or oven.