1 pound pork chops
1 cup grated Parmesan cheese
1 cup minced onion
6 slices whole wheat bread
1/4 cup butter, melted
4 eggs
1 (8 ounce) can peas, drained
1 cup cream of chicken soup mix
1 cup shredded mozzarella cheese
1 (2 pound) can tomato gravy
Preheat oven to 350 degrees F (175 degrees C).
Place pork chops in a shallow dish or bowl. Cover and refrigerate overnight. Pierce chops with a fork; drain.
Whole wheat bread, reserving 1/2 cup of one portion for the crusts, cut into 1/4 inch cubes.
Place a portion of the bread cubes in the bottom of a casserole dish. Meanwhile, place a portion of the cheese cubes over the bread.
Layer chops on top of the bread. Place the mozzarella cheese over the chops and cheese. Spread cheese over chops and top off with the cheese.
Transfer racks of potatoes, onions, bread cubes, bread, and cheese back into the rack of coated salami. Top off with the bacon and tomato gravy. Season with salt and pepper to taste.
Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes, or until the chops are tender. Remove from oven, sprinkle with parsley, celery seed, and pepper. (Note: If it starts to get too dark, add a small amount of water to thin it out.)
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