Broccoli and Pork Chop Casserole

2 c. carrots, thinly sliced

1 c. onion, diced

1 clove garlic, minced

4 c. broccoli, chopped 

4 pork chops, boneless, 1" thick

1 T. salt

1 T. pepper

4 t. olive oil

2 T. cornstarch

1/4 c. milk

2 c. chicken broth

8 oz. mozzarella cheese, shredded

seasoning

Preheat oven to 350. Place oil in large skillet. Add broccoli until cooked. Place in 9x9 sprayed dish. Season pork chops. Add to skillet to sear. Cook for 4-5 minutes. When they easily lift, flip the chops to sear other side for 4 minutes. Leave drippings in skillet. Transfer pork chops to casserole dish. To the same skillet, add onion, garlic, and carrots. Stir and cook for 5-8 minutes until carrots are starting to soften and onions are translucent. Make cornstarch slurry by combining 1/4 c. cold milk to cornstarch. Stir to dissolve. Add chicken broth to carrots, onions, and garlic. Heat on high, Stir to combine. Add slurry to broth and veggies. Whisk it in as it comes to a simmer and begins to thicken. Once thickened, pour the sauce and veggies over the pork chops in the casserole dish. Spread carrots and sauce around evenly. Sprinkle top with cheese. Cover. Bake in oven for 20 minutes, uncover, bake another 10 minutes. Serve over rice, quinoa, or potatoes. Enjoy!