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Au Gratin Spinach 'n' Pork Recipe

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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
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES:4-6 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES: 4-6 servings


  • 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

Nutritional Facts

1 serving (1 cup) equals 292 calories, 19 g fat (8 g saturated fat), 72 mg cholesterol, 421 mg sodium, 7 g carbohydrate, 2 g fiber, 24 g protein.


  1. 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.
  2. 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.
  3. 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

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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?"

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