Hoosier Pork Chop Casserole

• 6 pork chops (3/4 inch thick)
• flour
• salt
• 2 tablespoons cooking oil
• 6 large potatoes, pared and sliced
• 3 tablespoons cornstarch
• 12 cup sherry wine
• 1 large onion, sliced
• 1 12 cups tomato juice
• 34 teaspoon rosemary, crushed
• 34 teaspoon salt
• 14 teaspoon black pepper
• 12 cup parmesan cheese, grated

1. Preheat oven to 400F.
2. Heat oil in a skillet.
3. Season chops with salt and dust with flour.
4. Brown chops in oil on both sides.
5. Place potato slices over the bottom of a lightly greased 4-quart casserole.
6. Layer onion slices over potatoes and pork chops over the onions.
7. In a small bowl, combine cornstarch, sherry, tomato juice, rosemary, 3/4 teaspoon salt, and pepper; mix until smooth.
8. Pour over pork chops.
9. Cover casserole tightly with foil.
10. Bake 45 minutes.
11. Remove foil and sprinkle with cheese.
12. Bake uncovered 30 minutes more.
13. Goes well with rice and a green vegetable.

pork chops, flour, salt, cooking oil, potatoes, cornstarch, sherry wine, onion, tomato juice, rosemary, salt, black pepper, parmesan cheese

Taken from www.food.com/recipe/hoosier-pork-chop-casserole-165080 (may not work)