Pork Chops With Scalloped Potatoes

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Pork Chops With Scalloped Potatoes to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Pork Chops With Scalloped Potatoes, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 6 (1/2 inch thick) boneless pork
• chops
• 6 medium red potatoes, thinly
• sliced
• 1 medium onion, thinly sliced
• 2 teaspoons dried thyme
• 1 teaspoon pepper
• 1/4 cup butter
• 1 teaspoon beef bouillon
• 1 cup hot water
• 1/4 cup all-purpose flour
• 1/4 cup water

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Preheat the oven to 350 degrees F (175 degrees C)

Step 2: Technique & Execution

Heat a skillet over medium-high heat and coat with nonstick cooking spray

Step 3: Technique & Execution

Brown the pork chops on each side, about 2 minutes, then set aside

Step 4: Technique & Execution

Layer half of the potato slices, and half of the onion slices in the bottom of a lightly greased 9x13 inch baking dish

Step 5: Technique & Execution

Season with half of the thyme and half of the pepper

Step 6: Technique & Execution

Dot with 2 tablespoons of the butter