RECIPES
Braised Beef or Pork Chops with Cheesy Scalloped Potatoes
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Braised Beef or Pork Chops with Cheesy Scalloped Potatoes
Ingredients:
For the Meat:
- Beef medallions or pork chops: 4–6 pieces
- Salt and pepper: To taste
- Olive oil: 2 tbsp
- Garlic: 2 cloves, minced
- Beef or chicken broth: 1 cup
- Fresh thyme or rosemary: 2 sprigs
- Butter: 2 tbsp
For the Potatoes:
- Potatoes: 4–5 medium-sized, thinly sliced
- Heavy cream: 1½ cups
- Milk: ½ cup
- Garlic: 2 cloves, minced
- Gruyère or mozzarella cheese: 1½ cups, shredded
- Parmesan cheese: ½ cup, grated
- Salt and pepper: To taste
- Fresh parsley: For garnish
Instructions:
- Prepare the meat:
- Season the beef medallions or pork chops with salt and pepper on both sides.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the meat for 3–4 minutes per side until golden brown. Remove from the skillet and set aside.
- Prepare the sauce:
- In the same skillet, melt the butter and sauté the minced garlic until fragrant.
- Deglaze the skillet with the broth, scraping up the browned bits from the bottom. Add thyme or rosemary and simmer for 5 minutes.
- Prepare the scalloped potatoes:
- Preheat your oven to 375°F (190°C).
- In a saucepan, combine heavy cream, milk, minced garlic, salt, and pepper. Heat gently until warm (do not boil).
- Layer the sliced potatoes in an oven-safe dish or the same skillet. Pour the cream mixture over the potatoes and top with half the shredded Gruyère or mozzarella cheese.
- Combine the dish:
- Arrange the seared meat on top of the potatoes.
- Sprinkle the remaining Gruyère or mozzarella and Parmesan cheese over the top.
- Bake:
- Cover the skillet or baking dish with foil and bake for 30 minutes.
- Remove the foil and bake for another 20 minutes, or until the potatoes are tender and the cheese is golden and bubbly.
- Garnish and serve:
- Remove the dish from the oven and let it rest for 5 minutes.
- Garnish with freshly chopped parsley and serve hot.