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Pork Chops with Scalloped Potatoes


 

Sunday meals were a staple in my childhood. During this time, we would all sit down to a hearty lunch, visit, and catch up on each other’s lives. Pork chops with scalloped potatoes was a regular dish in my mom’s kitchen. We looked forward to coming home to the mouth-watering scent of buttery potatoes and succulent pork chops. These precious memories and the affection that went into each mouthful are brought back to me now every time I prepare this meal for my own family.

What is Pork Chops with Scalloped Potatoes?

Envision juicy pork chops on a layer of finely sliced potatoes, doused in a decadent cheesy sauce. The potatoes get so delicate and flavorful from the onions and cheese that they almost melt in your mouth while the dish bakes. While cooking, the pork chops keep their natural juices and delicious taste. The combination of flavors and textures is so well-balanced that it will make your taste buds dance with delight.

Reasons You Should Try This Recipe:

Incredibly simple to prepare, this recipe does not disappoint in terms of flavor. You can whip up a delicious dinner with very little effort with just a handful of basic items. Furthermore, if you can get reasonably priced pork loins, it’s an excellent method of making your budget go further. But guess what? You can count on this dish to quickly become a favorite in your household.

Ingredients:

  • 5 Yukon Gold or white potatoes
  • 5 pork chops
  • 1 onion, chopped or sliced
  • 1 cup of full-fat milk
  • 3 ½ cups of cheddar cheese, shredded
  • ⅔ cup of unsalted butter
  • Salt and pepper to taste
  • Garnish with chives or green onions, seasoning salt, and garlic salt, if desired

 Instructions:

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Instructions:

  1. Preheat oven to 350°F and grease a baking dish.
  2. Trim and thinly slice the potatoes (about ½ inch thick).
  3. Mix potatoes, onions, cheese, milk, and spices in a large bowl.
  4. Pour mixture into the baking dish and top with butter.
  5. Arrange pork chops on top of the potato mixture.
  6. Bake for 50 to 55 minutes, flipping pork chops halfway through.
  7. Ensure pork is fully cooked and potatoes are soft. Cover with foil for an additional 10 to 15 minutes if needed to prevent pork from drying out.

Variations:

  • Experiment with different kinds of cheese such as Monterey Jack or Gruyère.
  • Add sliced bell peppers or mushrooms for an extra vegetable boost.
  • Sprinkle with crumbled crackers or breadcrumbs for a crunchy topping.
  • Adjust the amount of milk or cream for a saucier dish.

Tips:

  • Use a mandoline or sharp knife for uniformly sliced potatoes.
  • Hand-grate cheese for a velvety texture.
  • Let dish sit for 5-10 minutes before serving for a thicker sauce.
  • Adjust seasoning to taste.
  • Any cut of pork can be used, but pork chops or loin are ideal.

FAQs:

  • Can I use heavy cream instead of milk? Adding heavy cream will result in an even creamier and richer dish.
  • Which variety of potatoes do you recommend? Yukon Gold or white potatoes work well in this dish.

Preparation and Storage: Prepare casserole as directed but skip baking step if making in advance. Chill wrapped in foil for at least an hour. Bake for 10-15 minutes when ready to serve.

Leftovers can be refrigerated for up to three days in a sealed container. Reheat in oven or microwave until heated through.

Serving Suggestions: This casserole is a full dinner on its own but pairs well with steamed vegetables or a green salad. Crusty bread is perfect for mopping up any leftover sauce.

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