PORK CHOPS WITH SCALLOPED POTATOES

Here’s a simple and tasty recipe for Pork Chops with Scalloped Potatoes:

Ingredients:

For the Pork Chops:

• 4 bone-in or boneless pork chops (about 1-inch thick)
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme or rosemary (optional)
• 1/2 cup chicken broth (for added moisture, optional)

For the Scalloped Potatoes:

• 4 large russet potatoes, peeled and thinly sliced
• 1 medium onion, thinly sliced
• 2 cups heavy cream
• 1 cup whole milk
• 2 cloves garlic, minced
• 2 cups shredded cheddar cheese (or a mix of cheddar and Gruyère)
• 2 tablespoons butter
• Salt and pepper, to taste
• 1 teaspoon dried thyme or rosemary (optional)
• Fresh parsley, chopped for garnish (optional)

Instructions:

Scalloped Potatoes:

1. Preheat the oven to 375°F (190°C).
2. Grease a 9×13-inch baking dish with butter or non-stick spray.
3. Layer the potatoes: Arrange the thin slices of potatoes and onions in the dish, alternating layers until you’ve used them all.
4. In a saucepan, heat the cream and milk over medium heat. Add the minced garlic, thyme (if using), salt, and pepper. Stir until combined and slightly heated.
5. Pour the cream mixture over the potatoes, ensuring all the slices are coated.
6. Top with cheese: Sprinkle the shredded cheese evenly over the top of the potatoes.
7. Cover with foil and bake for 45 minutes, then remove the foil and bake for an additional 30 minutes, or until the potatoes are tender and the top is golden brown and bubbly. (If the top browns too quickly, loosely cover with foil again and continue baking.)
8. Let it rest for about 5-10 minutes before serving.

Pork Chops:

1. Season the pork chops: Rub the pork chops with olive oil, garlic powder, onion powder, thyme (if using), salt, and pepper.
2. Sear the pork chops: Heat a large skillet over medium-high heat. Add the pork chops and cook for 3-4 minutes per side until browned. You can sear in batches if needed.
3. Cook the pork chops: If you want to bake them in the oven as well, transfer the skillet to the oven (at 375°F) and cook for another 10-15 minutes, or until the internal temperature reaches 145°F (63°C). Alternatively, you can finish cooking them in the skillet over medium heat for about 5-7 more minutes, adding a bit of chicken broth for moisture if desired.
4. Rest the pork chops: Remove the pork chops from the skillet and let them rest for 5 minutes before serving.

To Serve:

Plate the pork chops alongside a generous serving of the creamy, cheesy scalloped potatoes. Garnish with fresh parsley for a pop of color if desired.

Enjoy your comforting meal! Let me know if you need any modifications or have specific dietary preferences!