Monday, October 8, 2012

Cabin Casserole (I know! How cute is this name?)

Cabin Casserole (I know! How cute is this name?)

Pork chops baked with curry-seasoned green tomatoes and onions in this homey casserole from a vintage cookbook.

A new green tomato recipe! Pork chops baked with curry-seasoned green tomatoes and onions in this homey casserole from a vintage cookbook.

Updated with new photos in 2015, I'd like to say that this casserole is delicious over rice and my family still ate it all up! I used lemon pepper seasoning with the pork chops and they were yummy.

A new green tomato recipe! Pork chops baked with curry-seasoned green tomatoes and onions in this homey casserole from a vintage cookbook.



I love to read cookbooks.  I may be terrible at actually following the recipes, but I never come away from a visit with a cookbook without inspiration.  The other day was no exception.  I was looking through the index of my mom's OK it's mine now 1950 1st edition Betty Crocker's Picture Cookbook for something in the Cs, and I came across this recipe name:  Cabin Casserole.  I flipped to the page and saw this:

CABIN CASSEROLE
A heart-warming dish for a cold day.
Place in alternate layers in buttered casserole sliced onions
and sliced tomatoes (green preferred) . . . using in all 1/2
cup of each for each chop and sprinkling each layer with 
salt and curry powder.  On top, lay browned seasoned pork 
chops. Bake uncovered at 350 degrees (mod. oven) 45 min.
Then cover, and continue baking until tender
 (30-45 min more). Serve hot.


A new green tomato recipe! Pork chops baked with curry-seasoned green tomatoes and onions in this homey casserole from a vintage cookbook.


For more recipes using green tomatoes (none of them fried) please see my Green Tomato Recipes Collection, part of the Visual Recipe Index by Ingredient, a resource for folks like me eating up the farm share, the garden abundance, and what's ripe at the local farmer's market. Want to know How to Use this Blog? Click here.




A dish that prefers green tomatoes?  And it's October, so I've got them?  With curry powder?  I have to try this.  Lucky for me I found pork chops marked down for quick sale a few days later.

http://www.farmfreshfeasts.com/2012/10/cabin-casserole-i-know-how-cute-is-this.html
Why yes, my kid did make my lidded salt dish. Thanks for noticing!

http://www.farmfreshfeasts.com/2012/10/cabin-casserole-i-know-how-cute-is-this.html

http://www.farmfreshfeasts.com/2012/10/cabin-casserole-i-know-how-cute-is-this.html

NOTE:  I created this recipe to be gluten free through my choice of ingredients. Check labels to confirm that your products are also gluten free. Good sources for determining that your products are gluten free can be found here:

Cabin Casserole (Betty Crocker's New Picture Cookbook, 1950)

4 pork chops
Kosher salt
pepper
1 large onion, sliced thin
3 large green tomatoes, sliced a bit thicker than the onions
curry powder (I used Penzey's Sweet Curry)

Preheat the oven to 350 degrees Fahrenheit and a skillet to medium-high heat (add a turn of oil around the skillet too).  Season one side of the pork chops with a pinch of salt and a couple grinds of pepper.  Place the chops seasoned side down in the skillet.  Repeat the seasonings on the other side, and brown the chops 3-4 minutes per side.  They won't be cooked through, and that's OK.

Butter a casserole dish (I used an oval 2.8L dish and it was plenty roomy).  Place half of the onions in a layer across the bottom.  Sprinkle the entire layer with a pinch of salt and a pinch of curry powder.  Top with a layer of half of the tomatoes.  Repeat salt and curry seasoning.  Repeat with the rest of the onions, more salt & curry powder, then the rest of the tomatoes and salt and curry powder.  My best guess is that my pinches were around 1/4 teaspoon so I used a total of 1 teaspoon each Kosher salt and curry powder.  But sprinkle by pinch when you do it and feel very Cabin-Casserole-ish.
Top the vegetables with the browned pork chops.
Bake at 350 degrees for 30-45 minutes, uncovered.  Flip over the chops and nestle them down into the veggies at this point.  Cover the casserole and continue baking until tender (for me, another 30 min).
NOTE:  I didn't do the 'nestle the chop' bit-I put the casserole in the oven and took off to pick up one child, and had my minion other child cover the casserole at the midpoint.  The chops were good and moist, but they would have been moister (?) had they been flipped and nestled.
This tasted pretty good, and was an interesting way to use green tomatoes.

2015 Update: I used hot curry powder on the tomatoes/onions and lemon pepper seasoning on the pork. I followed the instructions to 'flip and nestle' the pork chops at the midpoint of the baking time and that worked great.

This post is shared on Food on Friday
http://www.farmfreshfeasts.com/2012/10/cabin-casserole-i-know-how-cute-is-this.html
I'm leaving this up to show how my photography has changed over the past 3 years.


A new green tomato recipe! Pork chops baked with curry-seasoned green tomatoes and onions in this homey casserole from a vintage cookbook.

6 comments:

  1. Replies
    1. Now I do, too! Before I used to just wait for them to ripen. Silly me! Thanks for stopping by.

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  2. I love this....
    I wont try this recipe real soon

    ReplyDelete
    Replies
    1. I hope you do! Thanks for stopping by.

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  3. Love this type of vintage recipe. And now that you did the turned-and-nestled vs not test, I know I can't skip that step:)

    ReplyDelete
    Replies
    1. Laura,
      Heck you can skip any steps you want! I so enjoy reading old cookbooks, the writing style is just delightful.
      Thanks!

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