Provencal Pork

1. 1

   Advance prep: Trim any excess fat off pork chops; slice into thin strips.

2. 2

   Slice onioins.

3. 3

   Peel potatoes, slice thinly; store i arge bowl filed with water in refrigerator until ready to use.

4. 4

   Preparation: In large skillet over medium heat, melt alf the butter.

5. 5

   Add slices of pork; cook, stirring, util no longer pink.

6. 6

   Remove from skillet, seta side.

7. 7

   Stir onions into juices remaining in pan; cook until just tender.

8. 8

   Add tomatoes, salt, pepper and mixed herbs to pan.

9. 9

   Heat to boil; reduce heat; simmer about 5 minutes.

10. 10

    In a freeze-able casserole dish, layer pork, sauce and potatoes (end with potato layer).

11. 11

    Brush top of potatoes with melted butter; sprinkle with parsley.

12. 12

    Cover casserole dish with a lid and bake at 350 degrees for 1 hour.

13. 13

    Remove from oven; cool.

14. 14

    Label and freeze.

15. 15

    To serve: Thaw.

16. 16

    Bake uncovered for 1 hour at 350 degrees.

No additional tips available.