Introduction
Pork chops are a versatile cut of meat that can be cooked in many different ways. This recipe combines juicy pork chops with creamy, flavorful scalloped potatoes for a hearty and satisfying meal.
Ingredients:
- 4 bone-in pork chops (about 1 inch thick)
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon nutmeg
- 1 pound Russet potatoes, peeled and thinly sliced
- 1/2 cup shredded Gruyère cheese
- Salt and pepper to taste
Instructions:
- Preheat oven: Preheat your oven to 400°F (200°C).
- Season pork chops: Season the pork chops with salt and pepper.
- Cook pork chops: Heat the olive oil in a large skillet over medium-high heat. Add the pork chops and cook for 3-4 minutes per side, or until browned. Remove the pork chops from the skillet and set aside.
- Make sauce: In the same skillet, melt the butter over medium heat. Add the flour and cook for 1 minute, stirring constantly. Gradually whisk in the chicken broth and heavy cream until smooth. Bring to a simmer and cook for 5 minutes, or until thickened.
- Add seasonings: Stir in the Parmesan cheese, thyme, rosemary, and nutmeg. Season with salt and pepper to taste.
- Assemble potatoes: In a 9×13 inch baking dish, layer the sliced potatoes with the sauce. Top with the shredded Gruyère cheese.
- Bake: Return the pork chops to the skillet and cook for 3-4 minutes more, or until cooked through.
- Serve: Serve the pork chops with the scalloped potatoes.
Tips:
- For a richer flavor, use bone-in pork chops.
- You can substitute Russet potatoes with Yukon Gold potatoes.
- If you don’t have Gruyère cheese, you can use Swiss or Colby cheese.
- For a healthier option, use low-fat or non-fat milk instead of heavy cream.
Enjoy this delicious and satisfying meal!