Pork Chops
For the pork chops, I recommend a pan-seared method to get a crispy crust on the outside while keeping the inside juicy and tender.
Ingredients:
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4 boneless or bone-in pork chops (1-inch thick)
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Salt and pepper (to taste)
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1 tbsp olive oil (or butter)
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2 cloves garlic (minced)
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1 tbsp fresh rosemary or thyme (optional)
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1/2 cup chicken broth or white wine (optional for deglazing)
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1 tbsp butter (optional, for extra richness)
Instructions:
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Prepare the Pork Chops:
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Pat the pork chops dry with paper towels to remove excess moisture. This helps with getting a nice sear.
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Season generously with salt and pepper on both sides. If you’re using rosemary or thyme, rub a little on the pork chops as well for added flavor.
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Cook the Pork Chops:
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Heat olive oil or butter in a large skillet over medium-high heat. When the oil is hot (but not smoking), add the pork chops.
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Cook the pork chops for about 4-5 minutes per side, depending on thickness, until a golden-brown crust forms and the internal temperature reaches 145°F (63°C).
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For extra flavor, you can add garlic and fresh herbs to the pan during the last minute of cooking. Let the garlic infuse the oil.
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Rest and Finish:
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Remove the pork chops from the skillet and let them rest for 5 minutes. This allows the juices to redistribute and keeps the meat tender.
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If you like, you can deglaze the pan with chicken broth or wine, scraping up any browned bits from the bottom. Stir in a little butter for richness and pour over the pork chops before serving.
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Scalloped Potatoes
Scalloped potatoes are rich, creamy, and cheesy with layers of tender potatoes. The key to a good scalloped potato dish is to make sure the sauce is flavorful and the potatoes are perfectly cooked.
Ingredients:
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6 medium-sized potatoes (Yukon gold or Russet work well)
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2 tbsp butter
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2 tbsp flour
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2 cups whole milk (or heavy cream for extra richness)
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2 cloves garlic (minced)
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1 cup shredded cheddar cheese (optional, but highly recommended)
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1/2 tsp salt (more to taste)
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1/4 tsp pepper
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1/4 tsp paprika (optional, for a slight smoky flavor)
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Fresh parsley (for garnish)
Instructions:
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Prep the Potatoes:
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Preheat your oven to 375°F (190°C).
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Peel and thinly slice the potatoes (about 1/8-inch thick). You can use a mandolin slicer for uniform slices.
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Set the sliced potatoes in a bowl of cold water to prevent browning while you prepare the sauce.
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Make the Sauce:
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In a medium saucepan, melt butter over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.
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Add flour and whisk continuously for about 1 minute to create a roux. It should be slightly golden.
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Gradually add the milk (or cream), whisking to ensure no lumps form. Cook the sauce for about 5 minutes until it thickens.
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Stir in salt, pepper, and paprika. If you’re adding cheese, mix in the shredded cheddar until it’s melted and smooth.
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Assemble the Dish:
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Butter a 9×9-inch baking dish or something similar.
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Layer the sliced potatoes in the bottom, slightly overlapping each slice. Pour some of the sauce over the top of the first layer.
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Repeat the layering process until all the potatoes and sauce are used. Finish with a layer of sauce on top.
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Bake:
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Cover the baking dish with foil and bake for 45 minutes. After 45 minutes, remove the foil and bake for another 30-45 minutes until the potatoes are tender and the top is golden and bubbly.
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If you want a crispy top, you can broil the dish for a few minutes at the end.
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Serve:
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Let the scalloped potatoes rest for 5 minutes before serving.
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Garnish with chopped parsley or a sprinkle of extra cheese if desired.
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To Serve:
Plate the pork chops with a generous portion of the scalloped potatoes on the side. If you want, you could add a simple green vegetable (like steamed broccoli or green beans) to balance out the richness of the dish.
This meal is super hearty, comforting, and perfect for a cozy dinner. Do you have a favorite type of pork chop (bone-in or boneless), or do you prefer a different approach to your scalloped potatoes?