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Pork Chop and Scalloped Potato Casserole

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Pork Chop and Scalloped
Potato Casserole


The New Basics Cookbook
by Julee Rosso and Sheila Lukins, 1989,
Workman Publishing Co., Inc.

2 cups heavy or whipping cream
[if this makes you feel too guilty,
just substitute half-and-half]
1 clove garlic [or more] thinly sliced
2 tablespoons whole-grain mustard
2 tablespoons Dijon mustard
2 teaspoons dried thyme leaves
3 cups thinly sliced peeled potatoes
2 tablespoons unsalted butter
6 loin pork chops
1/4 cup dry white wine
1 cup thinly sliced onion
2 tablespoons chopped fresh Italian
(flat-leaf) parsley
1/2 teaspoon freshly ground black pepper

1.  Preheat the oven to 350 degrees F.
2. Bring the cream and garlic to a boil in a large saucepan. Reduce the
heat and simmer until reduced by a third, 5 to 8 minutes. Add both
mustards and the thyme, and mix well. Set aside.
3. Fill a large pot with water and bring to a boil. Drop in the potatoes
and cook for 30 seconds. Drain, rinse under cold water, and dry
on paper towels.
4. Melt the butter in a skillet, and brown the chops over medium-high
heat for 2 minutes on each side. [We season the chops with salt
and pepper prior to browning.] Remove the chops from the skillet
and set aside. Add the wine to the skillet and simmer for 30
seconds, scraping up any brown bits.
5. In a 12 x 8-inch flameproof baking dish, layer half the potatoes and
onions [sprinkle with salt if you wish]; lay the pork chops on top,
and pour the pan juices over them. Top with the remaining potatoes
and onions [sprinkle with salt if you wish], and then carefully pour
the reduced cream over the top. (If it seems a bit dry, add a little
more cream.) Sprinkle with the parsley and pepper.
6. Bake for 1 1/4 hours. Then place the dish under the broiler and
cook until the top is brown and bubbly.  6 portions

More from 'The New Basics Cookbook'
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Chicken Breasts Positano
Chicken Fricassee
Little French Beets
Pot Roast Pasta (Stracotto)
Reddened Catfish with Lime
Watercress Sauce
Shrimp on a Bed of Leeks
Smoked Salmon and Leek Frittata
Spring-Stuffed Chicken Breasts
Spring Vegetable Soup

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