Devilled Pork Chops with Scalloped Potatoes

 

My husband is a real Meat & Potatoes lover.  He could quite happily consume meat and potatoes for every meal.  He especially loves pork chops.

 

I love my potatoes, but am not really fussed if I have meat or not, with the exception of a nice steak. I do love a good steak every now and then. 

 

Once in a while I do crave a pork chop also.  I like the rib ones, with the bone included . . . so you get one juicy, almost spare-rib like side . . .  that has always been my favourite bit . . . the meat along the bone.  Its more flavourful to my thinking.

 

These days  I tend to brine my chops.  Brining them means that you never have dry pork chops.  Its very easy to do and doesn't take long.

 

Simply whisk together (for two chops) 1 litre of cold water and 1 1/2TBS each sea salt and sugar.  Put the chops in this mixture and chill for about 1 hour.  That's it.  When you are ready to cook them, simply remove them from the brine, discarding the brine, and pat dry.

You wouldn't believe the difference it makes. You don't have to do this, but I find it works very well and we never have dry chops anymore.  Today's pork is incredibly lean and can dry out very quickly.

 

The scalloped potatoes have a helping hand by being pre-cooked in some stock and herbs in the microwave. This cuts down a lot on the oven cooking time.   It really does.  Instead of them having to bake for several hours, you can have them done in not much more than half an hour.

 

And because they are poached in stock and herbs in the microwave, they are really filled with flavour.  There is no need to make a cream sauce.  You simply pour some cream which has had some flour stirred into the potatoes and stock (once they have semi-cooked) and pour the whole lot into a baking dish.

 

Cover tightly and bake for half an hour  . . .

 

While the potatoes are cooking you season the chops and brush them with a flavourful devilled mixture of Dijon, mayo and hot pepper sauce.  They then get pressed into a bread crumb and Parmesan cheese mixture.

  

They then get placed on top of the almost cooked potatoes and a quick 15 minutes in the hot oven browns them up perfectly and cooks them through  . . .  you end up with tender chops, filled with flavour and really rich and creamy potatoes to serve along side of them.  You can't lose!

Yield: 2Author: Marie Rayner

Devilled Pork Chops with Scalloped Potatoes

prep time: 10 minscook time: 45 minstotal time: 55 mins

Am all in one pan meal for two that can very easily be doubled to feed four.  Tender and moist chops with a tasty crumb atop rich creamy scalloped potatoes.

ingredients:

For the Potatoes:

• 1 pound baking type of potatoes, peeled and sliced 1/4 inch thick
• 120ml boiling chicken stock (1/2 cup)
• 1/4 tsp dried rosemary
• 1/4 tsp onion powder
• 1/8 tsp garlic powder
• salt and black pepper to taste
• 120ml heavy cream (1/2 cup)
• 1 TBS flour

For the Chops:

• 2 pork chops, cut 1/2 to 3/4 inch thick, fatty edges slashed at 1/2 inch intervals
• 1/2 TBS Dijon mustard
• 1 tsp mayonnaise
• 3/4 tsp hot sauce
• 60g panko bread crumbs (1/2 cup)
• 60g Parmesan cheese divided (1/3 cup)

instructions:

1. Put the potatoes into a bowl along with the chicken stock, rosemary, onion and garlic powders and some salt and pepper. Cover and cook on high in the microwave for 6 to 8 minutes or until the edges of the potatoes are supple and translucent.
2. While the potatoes are cooking, preheat the oven to 200*C/400*F/ gas mark 6. Butter a 7 by 11 inch shallow baking dish. Set it aside.
3. Whisk the flour into the cream slowly until it is amalgamated and smooth. Stir this mixture into the partially cooked potatoes, along with their juice. Pour the whole thing into the baking dish, smoothing it all out evenly. Cover tightly with foil and then bake in the preheated oven for 30 minutes, at which time they should be almost tender.
4. Combine the panko bread crumbs along with 2 TBS of the Parmesan cheese in a shallow dish. Whisk the Dijon mustard, hot sauce and mayonnaise together. Pat the chops dry and season with salt and pepper, Brush one side generously with the mustard mixture and then press this side down into the bread crumb mixture to coat well.
5. Remove the potatoes from the oven. Sprinkle with the remaining Parmesan cheese. Place the chops on top, crumb side up. Sprinkle any remaining crumbs on top. Return to the oven and bake, uncovered for a further 15 minutes or so, until the chops are golden brown and crispy and the juices run clear. Let rest for 10 minutes and then serve.

Created using The Recipes Generator

  

You can of course double all of the ingredients to feed more people.  I make small batches of things like this unless we are having company.  Experience has taught me that we never enjoy pork chops that are reheated so its best to cook only two to begin with.  I would very happily serve this to company. We had some mashed sweet potatoes, peas & carrots on the side. Yummy nummy!

Share this post