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Pork Chop and Scalloped Potatoes

Serves 2

This casserole is based on my mother's pork chop and scalloped potatoes casserole, which is in the similar and related recipes. That recipe serves six and I wanted to scale it down for two servings. At the same time, I decided to add some herbs and utilize the browned bits that formed in the pan from browning the chops to add flavor. It is very good this way and still quick and easy enough for a busy weeknight.


Preheat oven to 350° F. Season pork chops on both sides with the 1/2 teaspoon of thyme and sage, salt and pepper. Heat a small skillet over high heat. Add the olive oil. Sear the chops on both sides until nicely browned, about 3 minutes. Remove from pan. Add the wine to the pan and stir to scrape up browned bits on bottom. Cook for one minute. Remove from heat and let cool.

Generously grease an 8x8-inch baking dish with butter. Place the chops in the bottom. Layer one-third of the potatoes on top. Top with 1/3 of the onions. Sprinkle with 1 teaspoon of flour, then a pinch of thyme, sage, salt and pepper. Dot with 1 tablespoon of the butter. Repeat with two more layers, adding 2 teaspoons of flour on the top layer and no butter. Heat the 1 cup milk in a measuring cup in the microwave just until hot, not boiling. Add the pan juices from the chops and enough additional milk to make 1-1/2 cups. Pour over the casserole. Dot with the remaining tablespoon of butter. Cover tightly and bake for 15 minutes. Uncover and bake an additional 45 minutes or until the potatoes are tender. Serve immediately.