Pork Chop & Scalloped Potatoes |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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My mom used to make this every six weeks or so and I added the onions when I started cooking for my own family. We all love it. Ingredients:
1 cup half-and-half |
1 (10 ounce) can cream of mushroom soup |
3 cups potatoes, thinly sliced peeled |
2 tablespoons unsalted butter |
6 pork loin chops |
1/4 cup dry white wine |
1 onion, thinly sliced |
2 tablespoons parsley |
1/2 teaspoon fresh ground black pepper |
Directions:
1. Preheat the oven to 350°F.
2. Bring the1/2 & 1/2 and soup to a boil in a large saucepan. Reduce the heat and simmer 5 to 8 minutes. 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. 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 baking dish, the potatoes and onions [sprinkle with salt if you wish]; lay the pork chops on top, and pour the pan juices over them. Pour the half & half over the top. (If it seems a bit dry, add a little more.) Sprinkle with the parsley and pepper.
6. Bake covered for 1 hour then uncover and bake another 1/4 hours.
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