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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'
Apple, Fig, and Blackberry Cobbler
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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