Thursday, August 24, 2017

BEST Porkchops and Au Gratin Potatoes

I LOVE pork chops... but only if they're done really well.  They can turn dry so easily and go from delicious to chewy in about 3 minutes too many in the oven.  That said, if they're cooked well they are one of my FAVORITES!

I recently discovered the PERFECT pork chop  recipe  and am so excited to share.  It's pretty much homemade shake and bake :)  I paired them with a super simple and yummy au gratin potato recipe and the meal was a huge hit at my house.




Here's what you'll need...
- 1 1/4 cups Panko breadcrumbs
- 3 tablespoons olive oil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried parsley
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- kosher salt
- pepper
- 4 bone-in pork chops

Step 1 - Combine the panko, olive oil, dried oregano, dried parsley, garlic powder, onion powder a bit of kosher salt and some pepper.  mix it all together.


Step 2 - sprinkle each pork chop with some kosher salt and then coat them with the bread crumb mixture.  (you can do this in a bag, shake and bake style if you prefer).  Lay the covered chops on a rack on a baking sheet.



Step 3 - Bake at 425 degrees for 15 minutes, turn them over and then bake for 10 more minutes. 

Oh.  My.  Word.  These were SO SO SO GOOD!!!

  
I love to eat my pork chops with apple sauce, but Dave loves them with dijon mustard.  I don't love Dijon, so we're going to have to go with Dave's review of the sauce...  which was that it was awesome :)

Here's what you'll need...
- 2 tablespoons butter
- 1 large shallot, minced
- 1 cup chicken broth
- 1/4 cup Dijon mustard
- 2 tablespoons heavy cream
- 2 teaspoons fresh lemon juice
- chopped parsley

Here's what you'll do...

Melt butter in a skillet over medium heat.  Add shallot and saute about 3-4 minutes or until it's softened.  Turn the heat up a bit, add the chicken broth and bring it to a boil.   Boil it for a minute then stir in the mustard, cream and lemon juice.  Cook it for about 3 minutes or until the sauce is slightly thickened.  I didn't think mine ever really thickened, so I mixed up some cornstarch with milk and mixed that in to do the trick.




The perfect side for pork chops???  Au Gratin potatoes!

For the Au Gratin Potatoes
- 3 tablespoons butter
- 3 tablespoons flour
- 1.5 teaspoons salt
- sprinkle of pepper
- 2 cups 2% milk (I only have skim milk so I used some of that along with some whipping cream)
- 1 cup cheddar cheese
- 5 cups thinly sliced peeled potatoes
- 1/2 cup chopped onion


Step 1 - Peel and slice your potatoes



Step 2 - Melt your butter over low heat.  Stir in the flour, salt and pepper and stir until smooth.  Gradually add in the milk.  Bring it to a boil and cook and stir for 2 minutes (or until it starts to get kind of thick).  Remove it from the heat and stir in the cheese.  Add the potatoes and onion.











Step 3 - Transfer to a greased casserole dish (or if you're using a dutch oven like I was you can leave them in there!) and bake (COVERED!) at 350 degrees for an hour.  Uncover and bake for another 45 minutes (or until the potatoes are tender).   

Yes.  Ma'am.  These were SO GOOD!!! SO SO SO SO GOOD!  It made a TON - so you either need to love potatoes or be feeding a crowd :)


Ultimate comfort food!!!



Enjoy!!!

24 comments :

  1. This exact meal - plus green bean casserole - is my husband's all time favorite. I usually do boxed au gratin so I can't wait to try this version!!

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  2. Oh my goodness, I am so making this!

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  3. Well anything smothered in gravy is aces in my book!!

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  4. This looks amazing! I am so doing this meal this coming weekend! Thanks, Andrea!

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  5. Sounds delicious! Thanks for sharing!

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  6. Yum! This plus steamed broccoli is my brothers favorite meal! We leave skins on potatoes! So yummy & extra nutritious! Please share recipe for hot dog Alfredo you teased on ig story the other day!

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  7. YUM! I am going to be making this for Sunday supper soon! Thank you so much for sharing and I am really excited to try this. My family is going to love it.

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  8. We never had pork chops growing up so I've never made it myself. Your recipe seems super ready, though, and looks incredible! I think I need to try it out!

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  9. This looks amazing!!! I try to stay away from pork, but have a feeling chicken would work just fine in this recipe. Also, I've been looking far and wide for a good scalloped potatoes recipe, so thanks so much for this! Very timely for me... How'd you know? ;)

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  10. I've only just recently started making pork, and this looks amazing! Thanks for sharing!

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  11. Looks delicious! Thank you for always posting photos and step by step instructions. Your recipes are my favorites...right up there with The Pioneer Woman and Ina Garten!

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  12. I never thought to make the potatoes from scratch what a good idea, this is on the menu for next week!

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  13. You're speaking my language with this meal! (I also like apple sauce with my pork chops, is that a Canadian thing?)

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    1. I don't think it's exclusive to Canada. We do it in NY!

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    2. Upstate NY native here, and we did it too!

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    3. Nothing beats applesauce with pork and I am from Montana.

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  14. This reminds me of a chilly fall meal on a Sunday afternoon. I'm going to put it in my list to make. I usually make pork chips baked atop of apple pie filling, then topped with stuffing. This is a nice change!

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  15. Im not sure I could wait almost 2 hours for potatoes to finish cooking. That would be torture!!!!!!!!!!! But oh my goodness, this looks yummy!

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  16. I made this last night! Yummy. One suggestion is that I found 1/4 cup of mustard to be too spicy so I would reduce that. I also added flour to my sauce to help thicken it and added more whipping cream. I also threw in some parmesan cheese for kicks and oh my word..YUM!

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  17. This was a great meal, mustard sauce was dynamite!

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  18. I made this for my family last night, except I used chicken tenders. Excellent!

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