I remember as a kid eating pork chops and scalloped potatoes, just that everything was served from one baking dish piping hot. Oh sure we had vegetables and some kind of crusty bread, but the potatoes were always so delicious with some of the juices from the pork chops seeping into the potatoes, giving it a little greasy juicy taste. I have had the honor of sorting through 1000’s of my Mothers recipes, some from old newspapers and magazines; others written on lined 3x5 cards and others on scraps of old advertisings that only printed on one side. This recipe I ran across on a 3x5 card is for pork chops & scalloped potatoes. There are no exacting amounts so I will have to translate it. Some pork chops and some potatoes won’t do, so here is my take on my Mothers recipe without any changes.
Pork Chops & Scalloped Potatoes
Anna L. Celmo
Ingredients
4-6 Bone in pork chops
4-6 potatoes depending on size
1 Cup flour
1 Cup milk
Salt & Pepper for seasoning
Fresh parsley
Directions
Pre Heat oven to 350 degrees
Peel potatoes, using a sharp knife cut potatoes into thin slices. In a greased casserole dish arrange a layer of potatoes, sprinkle with a thin layer of flour and salt and pepper. Repeat until all potatoes are used. Pour milk over potatoes distribute evenly and can be seen through top layer, place in oven and bake.
Meanwhile flour a cutting board, add salt and pepper to taste and dredge pork chops through flour mixture. Heat a skillet with 2 tablespoons of olive oil over medium high heat. Fry chops to just brown on each side, remove from skillet and add to the top of the scalloped potatoes, spoon a little drippings on top of the chops, continue to bake an additional 35 minutes.
Sprinkle with a little fresh parsley
Now if you try this dish and it seems a little bland, add some cheese using it sparingly. I have used grated parmesan cheese. Sprinkle modest amount between the layers of potatoes and a little on top of the chops.
Experiment with this dish making it your own family favorite.
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