Tuesday, March 27, 2012

Cookbook Recipe Demo - Pork & Apple Casserole

New feature here on the blog!

Periodically, we'll feature a recipe blog, giving information on recipes that can be found in the sisters' cookbook "Morsels and Chuckles from the Monastery."

This first entry is a favorite of Sister Marilyn Schroering's. She made it often for her fellow sisters when she was on mission at both Evansville St. Joe’s in the county and Holy Family in Jasper. It can be put together one day and baked the next if you'd like. Another tip from Sister Marilyn, it can be froze (after being baked) and reheated again at a later date.

Pork & Apple Casserole

Sprinkle 6 pork chops with salt & pepper to taste.

Brown chops on both sides in a skillet.

Place chops in a large shallow casserole. Save the fat drippings in the skillet.
Peel and cut 3 tart apples into slices and arrange on the chops.

Pour 3 tbsp. molasses over all.

Stir 3 tbsp. flour into fat in the skillet. Cook and stir until brown. Slowly stir in 2 cups hot water and cook until mixture boils.

Add 1 tbsp. cider vinegar, ½ tsp. salt and 1/3 cup raisins.
Pour sauce over the apples in the casserole.

Cover and bake in a 350 degree oven for 1 hour.

Ta-da! Sister Marilyn with the finished product.

This is just one of over 450 recipes the sisters, the Oblates and monastery employees share in the sisters’ third cookbook edition, “Morsels and Chuckles from the Monastery,” available at For Heaven’s Sake Gift Shop and online.


  1. Looks yummy. One question: Do you add lard or oil to the skillet before frying or is all the fat rendered off the pork?

  2. A little vegetable oil is added to the skillet before frying to prevent the chops from sticking.