Pork Chops and Scalloped Potatoes
This recipe is from my Mother, we loved it as kids and is still a family favorite!
Pork Chops and Scalloped Potatoes
This recipe is from my Mother, we loved it as kids and is still a family favorite!
Cooking Instructions
- 1
In a large saucepan cover potatoes with chicken broth and bring to a boil. Cook until tender but still firm. About 12-15 minutes. Drain and cool and slice 1/4 inch thick.
- 2
Heat a film of oil in a large skillet. Season pork chops. I used cajun seasoning. Sear on high heat and brown pork chops on both sides. Remove to a plate.
- 3
In the same skillet add onion and a little butter and cook until just softened. Remove to a plate.
- 4
In the same skillet add the butter and melt. Add garlic and cook for 30 seconds. Slowly whisk in the flour. Continue mixing for 2 minutes. If it seems dry that is ok. Add wine and cook for 1 minute or until the liquid is gone.
- 5
Whisk in broth to get a smooth consistency. Add cream, pepper and Cajun seasoning. Bring to a boil and slightly thicken. 5-10 minutes. Stir in cheese. You can continue to cook to thicken the sauce but keep in mind that the sauce will thicken when you put it in the oven.
- 6
Spray a casserole dish with non-stick spray. Put some sauce in pan, add the first layer layer of potatoes and then add the first layer of onions. Cover with sauce.
- 7
Repeat the process for the second layer. Top with the pork chops. Cover with aluminum foil and place in a 400°F oven. Cook for 20-40 minutes depending on the thickness of your pork chops and how much you cooked the chops while searing them. You want the internal temperature to be 145°F. I like to use an internal temperature probe to monitor the temperature. Don’t overcook.
- 8
Garnish with green onions, Serve and enjoy. Fresh tomatoes and corn go great with this dish.
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