Pork Casserole
Dive into comfort food bliss with this savory Pork Casserole, a hearty dish that’s perfect for cozy family dinners or meal prep. Tender chunks of pork shoulder are seared to golden perfection, then slow-baked with a medley of vegetables, including baby potatoes, carrots, and celery, in a rich, herb-infused tomato and chicken broth. Sweet hints of garlic and a touch of thyme and rosemary elevate this casserole into a flavorful masterpiece. Finished with vibrant peas and optional parsley garnish, this one-pot wonder is as easy to prepare as it is satisfying. Ready in just over two hours, this pork casserole recipe combines the simplicity of oven baking with the depth of home-style comfort cooking. Perfect for feeding a crowd, it’s sure to become a go-to favorite for weeknights and special occasions alike!
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Recipe Information
Ingredients
- 800 grams pork shoulder
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 medium carrots, thickly sliced
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 2 tablespoons flour
- 500 milliliters chicken stock
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 400 grams baby potatoes, halved
- 150 grams frozen peas
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 160°C (320°F).
Cut the pork shoulder into bite-sized pieces and season with salt and black pepper.
Heat 1 tablespoon of olive oil in a large, oven-safe casserole dish over medium-high heat. Brown the pork on all sides in batches, then remove and set aside.
Reduce the heat to medium and add the remaining tablespoon of olive oil to the dish. Sauté the onion, carrots, and celery for 5-6 minutes until softened, then add the minced garlic and cook for an additional minute.
Stir in the flour and cook for 1-2 minutes, stirring constantly.
Gradually pour in the chicken stock, stirring constantly to prevent lumps. Add the tomato paste, thyme, rosemary, and bay leaf. Bring to a simmer.
Return the browned pork to the dish, then add the baby potatoes. Stir well to combine.
Cover the casserole dish with a lid or foil and transfer it to the preheated oven. Bake for 1 hour and 30 minutes, stirring halfway through.
After 1 hour and 30 minutes, stir in the frozen peas and return the dish to the oven uncovered. Bake for an additional 15-20 minutes until the peas are heated through and the sauce has thickened.
Remove the bay leaf and discard. Taste and adjust seasoning with additional salt and pepper, if needed.
Garnish with chopped fresh parsley if desired and serve warm. Enjoy your hearty pork casserole!
Nutrition Facts
Calories |
3052 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.5 g | 249% | |
| Saturated Fat | 60.4 g | 302% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 590 mg | 197% | |
| Sodium | 2939 mg | 128% | |
| Total Carbohydrate | 150.2 g | 55% | |
| Dietary Fiber | 29.5 g | 105% | |
| Total Sugars | 33.6 g | ||
| Protein | 186.8 g | 374% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 422 mg | 32% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 5852 mg | 125% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
