This Baked Pork and Potato Casserole is a hearty and flavorful dish that combines tender pork steaks with golden, crispy potatoes, melted mozzarella cheese, and a delicious blend of spices. Paired with a refreshing cucumber and olive salad, this dish is perfect for a family dinner or a special gathering. The rich flavors of the seasoned pork, creamy cheese, and zesty vegetables create an irresistible meal that’s easy to prepare. This dish has all the elements of a satisfying dinner—protein, carbs, and veggies in one complete recipe.

Full Recipe:

Step-by-Step Instructions:

For the Pork and Potato Casserole:

1. Prepare the Pork:
   • Cut the pork into even steaks and lightly score each piece to help absorb the seasoning.
   • Using a meat mallet, gently pound the meat to tenderize it slightly.
   • Season the pork with salt, black pepper, and smoked paprika powder. Rub the spices evenly over the steaks.
   • Lightly drizzle vegetable oil over the pork and cover the pieces with cling film or a damp cloth to prevent them from drying out. Set aside.
2. Prepare the Potatoes:
   • Peel and thinly slice the potatoes. Place them in a large bowl and season with black pepper, basil, parsley, paprika, and dry garlic powder. Drizzle olive oil over the potatoes and toss to coat them evenly.
   • Thinly slice the onion and mix it with the seasoned potatoes.
3. Assemble the Casserole:
   • Preheat your oven to 200°C (392°F).
   • In a baking dish, layer the seasoned potatoes and onions evenly at the bottom.
   • Place the seasoned pork steaks on top of the potato layer.
   • In a small bowl, mix the sweet mustard, mayonnaise, and yogurt (or sour cream) to form a sauce. Spread this mixture evenly over the pork and potatoes.
   • Sprinkle the grated mozzarella cheese over the top.
4. Bake:
   • Cover the baking dish with damp parchment paper, then seal it tightly with aluminum foil to trap moisture.
   • Bake the casserole in the preheated oven for about 40 minutes.
   • After 40 minutes, remove the parchment and foil, and continue baking uncovered for another 10-15 minutes until the top becomes golden brown and the cheese is melted and bubbly.
5. Finish and Serve:
   • Once baked, remove the casserole from the oven and let it cool slightly before serving.

For the Vegetable Salad:

1. Prepare the Vegetables:
   • Slice the cucumbers, halve the olives, and chop the spring onions and parsley.
   • Drain the canned corn and boil the eggs. Once boiled, peel and chop the eggs.
2. Assemble the Salad:
   • In a mixing bowl, combine the cucumbers, olives, corn, spring onions, parsley, and boiled eggs.
   • Add a spoonful of mayonnaise and a spoonful of yogurt (or sour cream). Season with salt and pepper to taste.
   • Toss everything together until well mixed.
3. Serve:
   • Serve the salad chilled alongside the baked pork and potato casserole.

Cooking Tips:

• Pork Alternatives: If you prefer a leaner cut of meat, you can substitute the pork steaks with chicken breasts or turkey fillets.
• Cheese Options: You can experiment with different cheeses such as cheddar or gouda for a stronger flavor.
• Salad Variations: Add chopped tomatoes, radishes, or bell peppers to the vegetable salad for extra color and crunch.
• Potato Texture: For an extra crispy texture, you can broil the casserole for 2-3 minutes after removing the foil.

Storage Tips:

• Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
• Freezing: You can freeze portions of the casserole in individual containers for up to 2 months. Thaw in the refrigerator before reheating.

Nutritional Facts (per serving):

• Calories: 520 kcal
• Protein: 35 g
• Carbohydrates: 45 g
• Fat: 22 g
• Fiber: 6 g
• Sodium: 720 mg

FAQs:

1. Can I prepare the casserole ahead of time? Yes! You can assemble the casserole up to a day in advance, cover it with foil, and store it in the fridge until you’re ready to bake.
2. How can I make this recipe healthier? Opt for low-fat cheese and yogurt, and use lean cuts of pork or chicken. You can also reduce the amount of mayonnaise and oil used.
3. What can I serve with this dish? The vegetable salad is a perfect side dish, but you can also serve it with a fresh green salad or steamed vegetables for a lighter option.

Conclusion:

This Baked Pork and Potato Casserole with Cheese, paired with a fresh cucumber and olive salad, is an incredibly delicious and wholesome dinner that’s sure to impress. The combination of tender, flavorful pork, golden roasted potatoes, and melted mozzarella will leave your family asking for more. Plus, the fresh vegetable salad adds a crisp and refreshing contrast to the richness of the casserole. With its simple ingredients and easy-to-follow steps, this dish is perfect for any occasion. Enjoy!