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Category: Pork - Chops and Steaks
Prep Time: Cook Time: Total Time:
6 thick pork chops, bone-in or boneless
6 cups thinly sliced potatoes
3 tbsp. butter
1/4 cup minced onion
3 tbsp. minced celery
2 tbsp. minced red bell pepper
1 tbsp. minced garlic
1 1/2tsp salt
1/4 tsp ground black pepper
3 tbsp. flour
1 (14.5-oz) can chicken broth
1 cup cheddar cheese, shredded
1/2 cup heavy whipping cream
2 cups mushrooms, optional
1/2 cup roasted red bell peppers, sliced, optional
Preheat oven to 350. In a small saucepan, melt butter over medium heat. Saute onion, celery, bell pepper and garlic until softened, about 3-5 minutes. Add salt, pepper and flour. Pour in the chicken broth slowly while whisking constantly. Stir until mixture comes to a boil. Add cheese and cream and stir until cheese is completely melted.
In a skillet, heat oil over medium-high heat and brown pork chops on each side for 2-3 minutes. Spray a 2 1/2-quart casserole dish with vegetable spray and place a third of the potatoes on the bottom of the dish. Place half of the mushrooms and red bell peppers evenly over the potatoes. Add another third of the potatoes and place the remaining mushrooms and peppers evenly on top. Add the remaining potatoes and pour the cheese mixture over the potatoes to completely cover them. Add the browned chops on top of the potatoes, cover the dish with glass cover or aluminum foil and bake for 1 hour. Uncover and bake an additional 30 minutes. SERVES: 6-8
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PORK CHOP AND POTATO GRATIN
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Category: Pork - Chops and Steaks
Prep Time: Cook Time: Total Time:
6 thick pork chops, bone-in or boneless
6 cups thinly sliced potatoes
3 tbsp. butter
1/4 cup minced onion
3 tbsp. minced celery
2 tbsp. minced red bell pepper
1 tbsp. minced garlic
1 1/2tsp salt
1/4 tsp ground black pepper
3 tbsp. flour
1 (14.5-oz) can chicken broth
1 cup cheddar cheese, shredded
1/2 cup heavy whipping cream
2 cups mushrooms, optional
1/2 cup roasted red bell peppers, sliced, optional
Preheat oven to 350. In a small saucepan, melt butter over medium heat. Saute onion, celery, bell pepper and garlic until softened, about 3-5 minutes. Add salt, pepper and flour. Pour in the chicken broth slowly while whisking constantly. Stir until mixture comes to a boil. Add cheese and cream and stir until cheese is completely melted.
In a skillet, heat oil over medium-high heat and brown pork chops on each side for 2-3 minutes. Spray a 2 1/2-quart casserole dish with vegetable spray and place a third of the potatoes on the bottom of the dish. Place half of the mushrooms and red bell peppers evenly over the potatoes. Add another third of the potatoes and place the remaining mushrooms and peppers evenly on top. Add the remaining potatoes and pour the cheese mixture over the potatoes to completely cover them. Add the browned chops on top of the potatoes, cover the dish with glass cover or aluminum foil and bake for 1 hour. Uncover and bake an additional 30 minutes. SERVES: 6-8
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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