Recipe Details

Pork Roast Strata with Green Chiles and Goat Cheese

Prep Time: 1 hour
Cook Time: 1 hour
Servings: 12

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

12 ounces cooked pork roast, shredded or cut into 1/2-inch dice (about 5 cups)
Oil spray
12 ounces crusty Italian bread, or French bread, with crusts, cut or torn into 3/4-inch pieces (about 12 cups)
1 7-ounce can chopped green chiles
4 ounces chevre, (spreadable goat cheese), crumbled (about 1 cup)*
3 tablespoons sage, chopped
7 large eggs
3 cups milk, (low-fat is okay)
1/2 teaspoon salt
1/2 teaspoon pepper

Cooking Directions

Spray a 2-quart casserole dish with cooking oil. Arrange 1/2 of the bread in the dish. Top with 1/2 of the pork, 1/2 of the chiles, 1/2 of the cheese, and 1/2 of the sage. Repeat 1 time, making 2 layers. Set aside.

In a large bowl, whisk the eggs. Whisk in the milk, salt, and pepper. Pour egg mixture over casserole and set aside for 20 minutes, pressing on the bread occasionally to help it absorb the liquid.

Meanwhile, preheat oven to 350 degrees F.

Bake until browned and the center is set, about 1 hour. Let stand 10 minutes before cutting and serving.

*Note: Ideally, don’t use pre-crumbled cheese – it doesn’t melt as well.

Serves 12

Serving Suggestions

This recipe is wonderful for Christmas morning or New Year’s Day because it takes advantage of the previous night’s leftover roast. You can substitute cooked sausage – breakfast or Italian – or even diced ham for the pork. On the side, serve a citrus and avocado salad and cinnamon-laced coffee.

Nutrition Information

Calories: 220 calories
Protein: 16 grams
Fat: 9 grams
Sodium: 460 milligrams
Cholesterol: 150 milligrams
Saturated Fat: 3 grams
Carbohydrates: 19 grams

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About the Cut: Cubed and Sliced

Cubes are often the basis for kabobs which can be sautéed or grilled. Cubes and pieces also may be braised or stewed for soups and stews. Sautéed strips can be the basis of a quick-cooking meal like a stir-fry dish, a dinner salad or a hearty sandwich. Cooking times vary depending on the size of the pieces.


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About the Cooking Method: Baking

Baking is the mothod of cooking pork with dry heat, typically in an oven.


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Buying, Handling & Storage Tips

Modern-day production has reduced pork’s fat content.In fact, pork is a major contender in the lean meat category and many cuts of pork are as lean or leaner than chicken. For example, pork tenderloin is just as lean as a skinless chicken breast with 2.98 grams of fat per 3 ounce serving and meets the government guidelines for “extra lean.” For the leanest cuts of pork, look for the words “loin” on the label.


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Butcher's Tips

Pork cubes and slices are extremely versatile. All are typically cut from the loin area - but cubes and slices may be cut from virtually any fresh pork cut.


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