Braised Beef or Pork Chops with Cheesy Scalloped Potatoes

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:

1. 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.
2. 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.
3. 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.
4. Combine the dish:
   • Arrange the seared meat on top of the potatoes.
   • Sprinkle the remaining Gruyère or mozzarella and Parmesan cheese over the top.
5. 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.
6. Garnish and serve:
   • Remove the dish from the oven and let it rest for 5 minutes.
   • Garnish with freshly chopped parsley and serve hot.