One-Pan Deviled Pork Chops with Scalloped Potatoes

One-Pan Deviled Pork Chops with Scalloped Potatoes
  • Russet Potato

    2 lb Russet Potato peeled and sliced ¼ inch thick

  • Dried Rosemary

    1/2 tsp Dried Rosemary

  • Chicken Broth

    3/4 cup Chicken Broth

  • Onion Powder

    1/2 tsp Onion Powder

  • Garlic Powder

    1/2 tsp Garlic Powder

  • Salt

    Salt

  • Pepper

    Pepper

  • Heavy Cream

    3/4 cup Heavy Cream

  • Wondra Flower

    2 tbsp Wondra Flower

  • Parmesan Cheese

    1/4 cup Parmesan Cheese grated

  • Bread Crumbs

    1 cup Bread Crumbs toasted

  • Dijon Mustard

    1 tbsp Dijon Mustard

  • Mayonnaise

    1 1/2 tsp Mayonnaise

  • Hot Sauce

    1 1/2 tsp Hot Sauce

  • Pork Chop

    4 Pork Chop (6- to 8-ounce) boneless pork chops, ¾ inch thick, trimmed

  • Parsley Fresh

    1 tbsp Parsley Fresh

Serves: 4

BEFORE YOU BEGIN

You can substitute an equal amount of all-purpose flour for the Wondra flour, if necessary; however, the sauce will have a pasty, slightly gritty texture.

Step 1.

Adjust oven rack to middle position and heat oven to 400 degrees. Combine potatoes, broth, rosemary, onion powder, garlic powder, and ½ teaspoon salt in large bowl, cover, and microwave until edges of potatoes are translucent and pliable, about 8 minutes.

Step 2.

Stir cream, Wondra, and ¼ teaspoon pepper into hot potato mixture. Transfer mixture to 13 by 9-inch baking dish and press into even layer. Cover with aluminum foil and bake until potatoes are nearly tender, about 30 minutes.

Step 3.

While the potatoes bake, combine ¼ cup Parmesan and panko in shallow dish. Whisk mustard, mayonnaise, and hot sauce together in small bowl. Cut 2 slits, about 2 inches apart, through fat on edges of each chop. Pat chops dry with paper towels and season with salt and pepper.

Step 4.

Working with 1 chop at a time, brush 1 side with mustard mixture, then press chop, mustard side down, into panko mixture, pressing gently to adhere. Lay chop, coated side up, on large plate.

Step 5.

Remove potatoes from oven and sprinkle evenly with remaining ½ cup Parmesan. Place chops, coated side up, on top of potatoes in dish. Bake, uncovered, until pork registers 135 degrees, 10 to 15 minutes.

Step 6.

Remove dish from oven and let rest until pork registers 145 degrees, about 10 minutes. Sprinkle with parsley and serve.