PORK CHOP, POTATO AND ONION CASSEROLE

SERVES 2

This is based on the One-Dish Pork Chops and Scalloped Potatoes recipe, but I had to scale it down for 2 servings. At the same time, I added some herbs and utilized pan juices made after browning the chops. It is very good this way.

INGREDIENTS

2 boneless pork loin chops, about 1-inch thick each

1/2 teaspoon dried thyme leaves, plus more for layering

1/2 teaspoon rubbed sage leaves, plus more for layering

Salt and pepper to taste

1 tablespoon olive oil

1/4 cup water

3 medium potatoes, scrubbed and sliced thin (1/8 to 1/4 inch slices)

1/2 small onion, thinly sliced, rings separated

4 teaspoons flour

3 tablespoons butter

1 cup milk, more if needed

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 water to the pan and stir to scrape up browned bits on bottom. Cook until very reduced. Remove from heat and let cool.

Generously butter 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 milk in a measuring cup in the microwave just until hot. Add the juices from the chops and enough 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 of until the potatoes are tender. Serve hot.

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