Pork Chops with Creamy Scalloped Potatoes
Ingredients
Scale
- 5 tablespoons butter (divided)
- 4 bone-in pork chops (3/4 to 1 inch thick)
- Salt and pepper to taste
- 2 teaspoons Dijon mustard
- 2 teaspoons dried thyme
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- ½ cup half and half
- 6 medium potatoes (divided) (peeled and thinly sliced)
- ½ cup onion (finely chopped)
- 1 cup shredded cheddar cheese (divided)
Instructions
- Preheat oven to 375F, and grease a 9×13 baking dish with 1 tablespoon of the butter.
- Salt and pepper chops to taste.
- Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat and cook chops until nicely browned on both sides; set chops aside on a plate.
- While chops are browning in a medium-size saucepan over medium-high heat melt the remaining 3 tablespoons of butter. Mix in the thyme and mustard and then add the salt and pepper to taste. Whisk in the flour to form a smooth thick paste and then gradually stir in the half and half and broth. Cook stirring constantly until sauce starts to thicken; remove from heat.
- Spread half of the potatoes over the bottom of the baking dish and ½ of the diced onion and then top with ½ of the cheese. Arrange pork chops over the cheese, top with the remaining onion and potato slices and pour the sauce over the top.
- Cover with aluminum foil and bake until chops are done and potatoes are tender. (about 1 hour)
- Remove aluminum foil and sprinkle the rest of the cheese over the top. Switch oven to broil and continue baking until cheese is nicely browned.
- Serve hot.
