Pork casserole

    1 hour 50 min

    Perfect for those blustery evenings. This is a hearty pork chop and vegetable casserole which has a nice tomato based sauce.

    178 people made this

    Serves: 4 

    • 4 pork chops
    • 2 or 3 tablespoons butter
    • 4 or 5 large mushrooms, sliced
    • 2 carrots, sliced
    • 1 large onion, chopped
    • 1 green or red pepper (optional), deseeded and sliced
    • 1 turnip, peeled and diced
    • 355ml water
    • 2 tablespoons flour
    • 1 (400g) tin tomatoes
    • Salt and freshly ground black pepper, to taste

    Prep:15min  ›  Cook:1hr35min  ›  Ready in:1hr50min 

    1. Preheat the oven to 180 C / Gas mark 4.
    2. Fry the chops in butter until lightly brown, about 5 minutes per side; place in casserole dish.
    3. In the same pan, cook the mushrooms, carrots, onion, pepper and turnip until tender, 7 to 10 minutes. Remove with a slotted spoon and add to the casserole.
    4. Pour the water into the butter in the pan and gradually stir in the flour. Bring to the boil and add the tomatoes; season with salt and pepper. Pour into the casserole.
    5. Bake in the preheated oven until the pork is tender, about 75 minutes.

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    Reviews in English (3)


    I cooked this for 6 hours on medium in the slow cooker whilst I was at work absolutely gorgeous meal to come home to 😄  -  20 Feb 2014


    A good casserole base, I made this with a few slight changes, it was delicious: - Diced pork, instead of chops - Both red and green pepper - 3 heaped spoons of flour, for thicker sauce - Added maybe a tablespoon of tomato puree - Added 2 tablespoons of garlic paste - Salt and peppered both the veg and sauce quite heavily - A few dashes of worcester sauce. Bursting with flavour!  -  13 Mar 2014


    Thank you so much Shirley for sharing this recipe as it is very much like one a family friend made for me when I was pregnant. I could find nothing like it on US sites.He passed away and never gave up his positively addictive recipe ,since he was a cook in army. Harold was a wonderful friend but with this recipe in my book I feel like he is still here!  -  14 Oct 2014