This dish is nice and rich, which makes it a good choice when you crave comfort food. It's a complete family meal all by itself. With rolls and a salad, it's perfect company casserole.—Sandy Szwarc, Albuquerque, New Mexico
Recommended: What to Make for Dinner When Your Fridge is Bare
- 2 large onions, sliced
- 1 tablespoon vegetable oil
- 1 tablespoon butter
- 2 bacon strips, diced
- 1 pound pork chop suey meat
- 1 package (10 ounces) fresh spinach, torn
- 2 garlic cloves, minced
- 2 teaspoons grated lemon peel
- 1 teaspoon fennel seed, crushed
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup (4 ounces) shredded Swiss cheese, divided
- 2 tablespoons grated Parmesan cheese
- In a large skillet, saute onions in oil and butter until golden brown. Remove to paper towels to drain. In the same skillet, cook bacon over medium heat until crisp; remove to paper towels to drain.
- In the drippings, cook pork over medium heat until no longer pink. Add spinach and garlic; cook and stir for 6 minutes or until heated through. Drain thoroughly. Stir in the lemon peel, fennel seed, salt, pepper, 1/3 cup Swiss cheese and bacon.
- Place half of the onions in a greased 1-qt. baking dish; top with pork mixture and remaining onions (dish will be full). Sprinkle with Parmesan cheese and remaining Swiss cheese. Bake, uncovered, at 350° for 25-30 minutes or until pork is tender and cheese is melted. Yield: 4-6 servings.
Originally published as Au Gratin Spinach 'n' Pork in Casserole Cookbook 2001, p88
Reviews for Au Gratin Spinach 'n' Pork
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Apr. 25, 2015
"I've been making this for years. It's a good way to use thin pork chop cuts when your sick of making them the old fashioned way."
Reviewed Sep. 3, 2013
"What is pork chop suey meat?"