Pork Chop Broccoli Bake with Rice

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Ingredients:

  • 4 pork chop cutlets
  • 1 egg, beaten
  • 2 tablespoons milk
  • 2 teaspoons curry powder — or more, to taste
  • 1/4 cup bread crumbs or crushed saltines
  • butter
  • 1 package frozen chopped broccoli (10 oz), thawed, about 1 1/2 cups
  • 4 tomatoes, sliced
  • 8 ounces mushrooms, sliced
  • 1/2 cup heavy cream
  • cooked rice

Preparation:

Pound cutlets with tenderizing hammer. Combine egg and milk. Blend together curry and bread crumbs. Dip cutlets in milk mixture, then dredge in crumbs to coat well. Melt a small amount of butter in skillet and brown pork over medium heat. Remove to a greased casserole dish. Surround cutlets with broccoli. Saute tomatoes and mushrooms in additional butter in frying pan. Layer on pork chops. Pour cream over all. Bake at 350° for 45 minutes. Serve with hot cooked rice.
Serves 4.

Related Recipes:

  1. Beef and Broccoli Casserole
  2. Pork with Broccoli in Oyster Sauce
  3. Chicken Rice Casserole
  4. Pork Casserole
  5. Pork Stroganoff

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