Nothing says spring in our cozy corner of the world like the first tender veggies bursting from the earth in our gardens. Inspired by that fresh-growth energy, I’ve crafted a dish that combines the heartiness our families crave with the fresh flavors we all start pining for as the frost thaws: a Spring Vegetable & Cheesy Pork Chop Casserole. This meal is a perfect excuse to gather your loved ones around the dinner table, catch up on the day’s happenings, and enjoy the bounty that the changing seasons bring to our kitchens. This casserole has that comforting homestyle feel with a vibrant seasonal twist, just right for making new memories.
A slice of crusty bread to sop up the flavorful juices, or a light mixed greens salad with a vinaigrette dressing, would complement this casserole beautifully. For those who like a little extra on their plate, a scoop of garlic mashed potatoes or buttered egg noodles would be delightful aside.
Spring Vegetable & Cheesy Pork Chop Casserole
Servings: 4
Ingredients
– 4 boneless pork chops, about 1-inch thick
– 1 tablespoon olive oil
– 1 teaspoon garlic powder
– 1 teaspoon dried thyme
– 1/2 teaspoon paprika
– Salt and black pepper, to taste
– 1 cup carrots, thinly sliced
– 1 cup asparagus, trimmed and cut into 1-inch pieces
– 1 cup sugar snap peas, trimmed
– 1 small yellow onion, diced
– 1 cup chicken broth
– 1 cup shredded cheese (mozzarella or a blend works nicely)
– Fresh parsley for garnish (optional)
Directions
1. Preheat your oven to 375°F (190°C) and lightly 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 each chop for about 2 minutes per side, then arrange them in the baking dish.
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