Pork chops and scalloped potato casserole from The New Basics Cookbook (page 547) by Julee Rosso and Sheila Lukins

  • heavy cream
  • onions
  • parsley
  • thyme
  • potatoes
  • whole grain mustard
  • pork loin chops

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • chawkins on April 13, 2015

    Made this based on the star rating. As my husband said, what's not to like with pork, potatoes, onions and mustard. Even though it is supposed to be one-pot meal, the preparation is not all that simple, you do have a few pots to clean. First you have to reduce the cream with the garlic slices steeping in it, then you have to blanch the sliced potatoes and dry them and brown the pork chops before assembly. I halved the potatoes but only made two pork chops instead of six. I put everything in a 9x5 loaf pan and baked for only half of the time call for and everything was done. I also did not have enough cream and augmented with 2% milk.

  • hjm on October 13, 2012

    After making this recipe twenty years ago for the first time, it has become my standard scalloped potato recipe (minus the pork chops). The meaty version is delicious, but time-consuming. Potato scallop made this way never fails to earn praise. It seems to call for a lot of mustard, but you can safely use the full amount as it mellows deliciously during baking. I have used many mustards but I always try to use one that is sweet and one that is rough--usually a honey mustard and a coarse Dijon. I now skip the par-boiling step for the potatoes, but I make sure to cook the dish the full recommended time. Al dente scalloped potatoes are not what you want!

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