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Italian Pork and Potato Casserole

 Italian Pork and Potato Casserole
The aroma of this hearty dish baking brings back fond memories of home. My mother created the recipe years ago, using the ingredients she had on hand.
6 ServingsPrep: 10 min. Bake: 45 min.


  • 6 cups sliced red potatoes
  • 3 tablespoons water
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 6 boneless pork loin chops (6 ounces each)
  • 1 jar (24 ounces) marinara sauce
  • 1/4 cup shredded Parmesan cheese


  • Place potatoes and water in a microwave-safe dish. Cover and
  • microwave on high for 5 minutes or until almost tender; drain.
  • Place potatoes in a 13-in. x 9-in. baking dish coated with cooking
  • spray. Sprinkle with garlic, salt and pepper. Top with pork chops
  • and marinara sauce. Cover and bake at 350° for 40-45 minutes or
  • until a thermometer inserted in pork reads 145° and potatoes are
  • tender.
  • Sprinkle with cheese. Bake, uncovered, 3-5 minutes longer or until
  • cheese is melted. Let stand 5 minutes before serving. Yield: 6
  • servings.
Nutritional Facts: 1 pork chop with 1 cup potatoes and 1/2 cup sauce equals 412 calories,

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Italian Pork and Potato Casserole (continued)

Nutritional Facts: 11 g fat (4 g saturated fat), 84 mg cholesterol, 506 mg sodium, 38 g carbohydrate, 4 g fiber, 39 g protein. Diabetic Exchanges: 5 lean meat, 2-1/2 starch.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.