Tasty Pork Chops and Scalloped Potato Casserole
Fresh take on a Southern classic family dinner.
Ingredients:
- Box of scalloped potatoes (follow box directions for milk, water, and butter)
- 2-4 Loin Pork Chops
- 1 clove garlic, thinly sliced
- 1 ½ tbsp Dijon Mustard
- 1 tsp dried thyme
- 2 ¼ cups Scuppernong Blush wine
- 1 cup thinly sliced sweet onion
- 2 tbsp chopped fresh Italian parsley
- 1 tbsp chopped fresh sage
- 2 tbsp olive oil
- Ground black pepper (to taste)
Directions:
- Marinate pork chops with two cups Scuppernong Blush wine for at least 20 minutes.
- Preheat oven to 450 degrees.
- In medium saucepan, heat the milk. Add the garlic, Dijon mustard, thyme, and boxed sauce mix.
- In a 9×12 flameproof baking dish, layer potato slices, ½ of the sweet onions, and sauce. Sprinkle top with Italian parsley, sage, and pepper. Bake 25-30 minutes.
- Meanwhile, as the casserole is nearing completion in the oven, heat a skillet to medium high with olive oil. Add the chops and brown 2 minutes each side. Remove chops and set aside.
- Add ¼ cup Scuppernong Blush wine to the skillet and simmer for one minute, scraping up browned bits. Drizzle on top of pork chops and serve alongside casserole.
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