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La Belle Cuisine - More Pork Recipes

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Pork Chop and Scalloped Potato Casserole

"The food I create really evolves from one simple question: what do I like to eat?"
- Charlie Trotter

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Friday, November 10, 2006

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Pork Chops 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° 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