One-Pan Deviled Pork Chops with Scalloped Potatoes

Name: One-Pan Deviled Pork Chops with Scalloped Potatoes
Yield: Serves 4
Ingredients: 2 pounds, russet potatoes, peeled and sliced ¼ inch thick; ¾ cup, chicken broth; 1½ teaspoons, minced fresh rosemary or ½ teaspoon dried; ½ teaspoon, onion powder; ½ teaspoon, garlic powder; , Salt and pepper; ¾ cup, heavy cream; 2 tablespoons, Wondra flour; 1½ , Parmesan cheese, grated (¾ cup); 1 cup, panko bread crumbs, toasted; 1 tablespoon, Dijon mustard; 1½ teaspoons, mayonnaise; 1½ teaspoons, hot sauce; 4 (6- to 8-ounce), boneless pork chops, ¾ inch thick, trimmed; 1 tablespoon, minced fresh parsley

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Main Courses

Potatoes

Pork

Could we improve on deviled pork chops served with scalloped potatoes by baking the chops on top of the potatoes for a hands-off one-pan meal? It was too tempting not to try.

A cookbook recipe exclusively for All-Access members from One-Pan Wonders

SERVES4

TIME1½ hours

One-Pan Deviled Pork Chops with Scalloped Potatoes

A cookbook recipe exclusively for All-Access members from One-Pan Wonders

WHY THIS RECIPE WORKS

We had to be sure the chops would get a crisp, crackling coating while staying moist within, so we boosted the crumb coating’s flavor with Parmesan cheese and made sure it clung by mixing Dijon mustard, mayonnaise, and hot sauce into a spic...

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