Prep Time: 30 mins | Cook Time: 1 hr | Total Time: 1 hr 30 mins | Yield: 6 Servings
You will not be disappointed with this casserole at all! It is loaded with pork chops, potatoes, and cheese! Just the good things in one dish. Enjoy!
Ingredients:
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2/3 c All-Purpose Flour
3 c Chicken Stock
4 tbsp Butter
2 tbsp Butter, Softened
1 whole Onion, Medium-Sized Cut In Half and Sliced Thin
1 tsp Granulated Garlic
8-9 whole Potatoes, Medium-Sized Cut under 1/4-inch Thick
2 c Milk
2 1/2 c Cheddar Cheese, Grated
6 whole Pork Chops
4 tbsp Extra Virgin Olive Oil
1/4 c Chives, Chopped
1 tsp Salt
3 tbsp Extra Virgin Olive Oil
1 tsp Pepper
Additional Chives For Garnishing (Optional)
Salt and Pepper To Taste
1 c All-Purpose Flour
Directions:
Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
In a large bowl with cold water, soak the potatoes before cooking them.
Place a large pan on the stove and turn the heat to medium-high. Add 4 tbsp of olive oil and butter. Allow them to become hot.
Add the onion to the hot pan, then sauté for a few minutes until brown.
Add about 2/3 cup of flour, then whisk and cook for about a minute. Add the chicken stock gradually and stir every addition until well blended. Stir in the milk as well. Simmer for a few minutes until thick.
Add chives and cheese, then stir until well blended. Remove the pan from the stove.
Drain the potatoes, then lay 1/2 of them into a 10×15-inch casserole dish.
Add 1/2 of the cheese sauce over the potatoes. Repeat the process until everything is arranged in layers. Bake for about 20 minutes.
In a mixing bowl, add granulated garlic, 1 cup flour, pepper, and salt. Whisk until well incorporated. Coat the pork chops with the flour mixture.
Place a heavy skillet on the stove and turn the heat to medium-high. Add 3 tbsp olive oil and 2 tbsp butter.
Add the pork chops in batches, then sear each side for a few minutes until golden brown. Transfer them on top of the potatoes.
Bake for 40 more minutes or until done.
Serve and enjoy!
Ingredients
- 2/3 c All-Purpose Flour
- 3 c Chicken Stock
- 4 tbsp Butter
- 2 tbsp Butter, Softened
- 1 whole Onion, Medium-Sized Cut In Half and Sliced Thin
- 1 tsp Granulated Garlic
- 8-9 whole Potatoes, Medium-Sized Cut under 1/4-inch Thick
- 2 c Milk
- 2 1/2 c Cheddar Cheese, Grated
- 6 whole Pork Chops
- 4 tbsp Extra Virgin Olive Oil
- 1/4 c Chives, Chopped
- 1 tsp Salt
- 3 tbsp Extra Virgin Olive Oil
- 1 tsp Pepper
- Additional Chives For Garnishing (Optional)
- Salt and Pepper To Taste
- 1 c All-Purpose Flour
Instructions
Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
In a large bowl with cold water, soak the potatoes before cooking them.
Place a large pan on the stove and turn the heat to medium-high. Add 4 tbsp of olive oil and butter. Allow them to become hot.
Add the onion to the hot pan, then sauté for a few minutes until brown.
Add about 2/3 cup of flour, then whisk and cook for about a minute. Add the chicken stock gradually and stir every addition until well blended. Stir in the milk as well. Simmer for a few minutes until thick.
Add chives and cheese, then stir until well blended. Remove the pan from the stove.
Drain the potatoes, then lay 1/2 of them into a 10x15-inch casserole dish.
Add 1/2 of the cheese sauce over the potatoes. Repeat the process until everything is arranged in layers. Bake for about 20 minutes.
In a mixing bowl, add granulated garlic, 1 cup flour, pepper, and salt. Whisk until well incorporated. Coat the pork chops with the flour mixture.
Place a heavy skillet on the stove and turn the heat to medium-high. Add 3 tbsp olive oil and 2 tbsp butter.
Add the pork chops in batches, then sear each side for a few minutes until golden brown. Transfer them on top of the potatoes.
Bake for 40 more minutes or until done.
Serve and enjoy!
