Everyone in my family loves casseroles. Not surprisingly I was born in the '70s when casseroles were queen of the table. And I'm happy to cook them because they are usually simple and involve one dish to clean up. Cleaning up is never my favorite part.
This dish I happened across some years ago in a magazine and have adapted it slightly for our use. It is a handy dish when I don't have time to monitor everything in the kitchen while it is cooking. I have those days, don't you?
First things first. I cut up some veggies, not diced but not too large. Whatever you have will do. I used gourmet potatoes, carrots, celery, and onion this time.
I heat canola oil in my iron skillet until a water droplet dropped on the surface sizzles. Then it's hot enough to just brown the chops on both sides, about 2-3 minutes per side.
Don't forget the splatter screen - the best little invention ever. Mine came from Wal-mart.
Next, I add the vegetables, sprinkle with sea salt, and pour a concoction of one cup of warm water and a teaspoon of chicken bouillon granules (or one bullion cube) over the vegetables.
Then just cover and let 'er cook for 40 minutes, or until the veggies are tender.
And for the big finale...
Until next time,