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Pork Casserole With Lemon and Rosemary

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“A full-flavored pork casserole, slowly baked to provide a welcome change to your table. I've had this recipe since the late 70's or early 80's. I can't remember where I got it from but It's one I've hung onto over the years. It's an easy one pot meal.”
READY IN:
1hr 45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 2 lbs pork, Cubed (Use cut of your choice)
  • 2 tablespoons olive oil
  • 1 cup vegetable stock or 1 cup beef stock
  • 2 tablespoons lemon juice
  • 2 garlic cloves, Minced
  • 1 teaspoon dried rosemary
  • 1 (10 ounce) package frozen peas
  • 1 (10 ounce) package frozen broccoli florets (Or vegetables of your choice)
  • 14 teaspoon pepper
  • 18 teaspoon salt

Directions

  1. Preheat oven to 350'.
  2. In a heavy skillet, heat oil, add pork cubes and brown on all sides.
  3. Transfer to a buttered 2 quart or larger baking dish.
  4. Mix stock, lemon juice, garlic, rosemary, salt and pepper and pour over pork cubes.
  5. Cover and Bake at 350' for 1 hour or until pork is tender.
  6. Add vegetables, stir and cover again. Bake 15-30 Minutes or until vegetables are heated through.

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