Here’s a simple recipe to make Pork Chops with Scalloped Potatoes:
Pork Chops with Scalloped Potatoes
Ingredients:
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For the Pork Chops:
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4 bone-in or boneless pork chops (about 1-inch thick)
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1 tbsp olive oil
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Salt and pepper, to taste
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1 tsp garlic powder
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1 tsp paprika (optional, for a little extra flavor)
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1 tbsp butter (optional, for richness)
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For the Scalloped Potatoes:
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6 medium potatoes (Yukon Gold or Russet), peeled and thinly sliced
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1 medium onion, thinly sliced
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2 cups heavy cream
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2 cups shredded cheddar cheese (or a blend of cheddar and Gruyère for extra richness)
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2 cloves garlic, minced
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1/2 tsp dried thyme (or 1 tsp fresh thyme)
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Salt and pepper, to taste
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2 tbsp butter (for greasing the baking dish)
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1 tbsp fresh parsley, chopped (for garnish)
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Instructions:
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Prepare the Scalloped Potatoes:
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Preheat your oven to 350°F (175°C).
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Grease a 9×13-inch baking dish with butter.
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Layer the thinly sliced potatoes and onions in the baking dish, starting with a layer of potatoes, followed by onions, then potatoes again. Repeat the layers until all the potatoes and onions are used up.
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Make the Creamy Sauce:
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In a saucepan, heat 2 tbsp butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
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Add the heavy cream, thyme, salt, and pepper to the saucepan. Stir well and bring to a simmer. Let it simmer for 2-3 minutes until the cream slightly thickens.
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Pour the creamy mixture over the potatoes and onions, making sure it’s evenly distributed.
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Add the Cheese:
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Sprinkle the shredded cheese over the top of the potatoes.
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Bake the Potatoes:
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Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.
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After 45 minutes, remove the foil and continue baking for another 20-25 minutes, or until the potatoes are tender and the top is golden and bubbly.
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Cook the Pork Chops:
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While the potatoes are baking, season the pork chops with salt, pepper, garlic powder, and paprika.
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Heat 1 tbsp olive oil in a large skillet over medium-high heat.
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Add the pork chops to the skillet and cook for about 4-5 minutes per side, or until they’re golden brown and cooked through (internal temperature should reach 145°F). If you like, you can add a little butter toward the end of cooking for extra richness.
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Once cooked, remove the pork chops from the skillet and let them rest for a few minutes.
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Serve:
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Once the scalloped potatoes are ready, remove them from the oven and let them sit for a few minutes to set.
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Serve the pork chops on a plate alongside the scalloped potatoes. Garnish the potatoes with fresh parsley for a pop of color.
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Tips for Perfect Pork Chops and Scalloped Potatoes:
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Tender Pork Chops: If you want to make your pork chops extra tender, you can marinate them in a mixture of olive oil, garlic, and some lemon juice for 30 minutes before cooking.
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Cheese Variations: Feel free to mix up the cheese in the scalloped potatoes. Gruyère, Parmesan, or even Monterey Jack would work beautifully.
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Make Ahead: You can prep the scalloped potatoes ahead of time, cover them with foil, and store them in the fridge for up to a day before baking. Just bake them when you’re ready!
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Add Vegetables: For a complete one-pan meal, you can add some veggies like peas, carrots, or broccoli on the side or even mix them into the scalloped potatoes.
Serving Suggestions:
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This meal goes wonderfully with a simple green salad or roasted vegetables.
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Crispy bread or a garlic bread would be perfect for sopping up the creamy sauce.
This dish is the definition of cozy comfort food, and it’s sure to be a hit at the dinner table. The rich, creamy potatoes paired with juicy pork chops are a perfect match! Let me know how it turns out if you give it a try!