BVC Eats: The “Marianne” Pork Chop Casserole

by Jennifer Stevenson

This one-dish-meal recipe was given me orally by my neighbor Marianne, who learned to cook it during WWII when she was taken away from Poland by the Nazis to become a cook for a German family.  She gave me to understand that it is a German dish.  I think it’s weapons-grade. 

Marianne cooked for the high school for about forty years before she died.  It’s nice to think they got something besides macaroni and limp salads once in a while, poor little mites.

1 lb sliced bacon, chopped in 1-inch bits
1 lb pork chops
1 large sweet onion, sliced or chunked
2 large baking potatoes, sliced or chunked
2 large granny smith apples, peeled and sliced
salt & pepper to taste
Sour cream to garnish

In a big cast iron pan like a chicken fryer, fry the pound of bacon bits til most of the grease is out.  Set the bacon aside.  Leave the grease in the pan.

Fry up sliced or chunked onion and potatoes, salted and peppered, til they’re brown and mostly cooked.  Leave the grease in the pan.

Lay your pork chops on top of that.  Cover and cook til the chops are almost done.

Put the apple slices and cooked bacon on top, cover, and cook a little longer til the appies are cooked.

Makes its own gravy!  Garnish with sour cream.


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BVC Eats: The “Marianne” Pork Chop Casserole — 4 Comments

  1. This is heavy-duty nutrition. A pound of bacon to a pound of pork chops?! That is one heck of a lot of bacon fat — the kind of food you serve to people who are doing strenuous physical work out in the fields. The modern cook might cut that bacon quantity in half. I would additionally double the pork, so as to have leftovers. I bet it would reheat great in a microwave.

  2. Scalloped potatoes with pork chops…minus the apples and bacon, a staple of my childhood. My mother was raised on a farm and that was one of the farm classic dishes, geared toward hay crews and folks engaged in heavy labor. Sadly, my family doesn’t appreciate it…

  3. It might be less heavy on a bed of something like kale — I have a not dissimilar recipe that does that, plus fennel seed and minus the apple. Modern tastes call for leafy green.

  4. Scalloped potatoes, mmmm! My grandmother did ’em really well. She never stinted the cream, butter, and cheese. I still have one of those goofy tripod potato slicers that she used to slice the potatoes, including all the wheely-shaped blades.