I stole this recipe for Deviled Pork Chops with Scalloped Potatoes from a cookbook called One Pan Wonder. Scalloped potatoes for this recipe start in the microwave to soften the potatoes before baking. Seasoned potatoes are mixed with cream and flour and bake in the oven. A mixture of mayonnaise and mustard coat pork chops before they are breaded with Panko breadcrumbs mixed with Parmesan cheese. The breaded pork chops are placed on top of the scalloped potatoes and this dish bakes a little longer to finish cooking.
Did you know? To create a “deviled” dish combine a food with various hot or spicy seasonings such as red pepper, mustard or Tabasco sauce.¹ (see more trivia in the Trivia tab)
Toast 1 cup Panko bread crumbs in a dry skillet and set aside.
Preheat oven to 400 F. Combine 2 lbs peeled and sliced potatoes, ¾ cup chicken broth, ½ tsp dried rosemary, ½ tsp onion powder, ½ tsp garlic powder and ½ tsp salt in large bowl, cover and microwave until edges of potatoes are translucent and pliable, about 8 minutes.
Stir ¾ cup heavy cream, 2 tbsp Wondra flour and ¼ tsp pepper into hot potato mixture.
Transfer mixture into 13×9 inch baking dish and press into even layer.
Cover with foil and bake until potatoes are nearly tender, about 30 minutes. While potatoes bake, combine ¼ cup Parmesan cheese and panko breadcrumbs in shallow dish. Whisk 1 tbsp Dijon mustard, 1 ½ tsp mayonnaise and 1 ½ tsp hot sauce together in a small bowl. Cut 2 slits apart through fat on edges boneless pork chops. Pat chops dry with paper towels and season with salt and pepper. Working 1 chop at a time, brush 1 side with mustard mix.
Then press chop mustard side down, into Panko mix, pressing gently to adhere. Lay chop, coated side up on a large plate. Remove potatoes from oven and sprinkle evenly with remaining ½ cup Parmesan cheese. Place chops, coated side up, on top of potatoes in dish.
Bake uncovered until pork registers 135 F, 10 to 15 minutes.
Remove dish from oven and let rest, 10 minutes. Sprinkle with parsley. Serve Deviled Pork Chops with Scalloped Potatoes by placing the potatoes on the plate and topping with a pork chop.
Deviled Pork Chops with Scalloped Potatoes
Ingredients
- 2 lbs russet potatoes peeled and sliced ¼ inch thick
- ¾ cup chicken broth
- 1 ½ tsp minced fresh rosemary or ½ tsp dried
- ½ tsp onion powder
- ½ tsp garlic powder
- Salt
- Pepper
- ¾ cup heavy cream
- 2 tbsp Wondra flour
- 1 ½ oz Parmesan cheese grated (¾ cup)
- 1 cup Panko bread crumbs toasted
- 1 tbsp Dijon mustard
- 1 ½ tsp mayonnaise
- 1 ½ tsp hot sauce
- 4 6 to 8 oz each boneless pork chops, ¾ inch thick, trimmed
- 1 tbsp minced fresh parsley
Instructions
-
Preheat oven to 400 F. Combine potatoes, broth, rosemary, onion powder, garlic powder and ½ tsp salt in large bowl, cover and microwave until edges of potatoes are translucent and pliable, about 8 minutes.
-
Stir cream, Wondra and ¼ tsp pepper into hot potato mixture. Transfer mixture into 13x9 inch baking dish and press into even layer. Cover with foil and bake until potatoes are nearly tender, about 30 minutes.
-
While potatoes bake, combine ¼ cup parmesan cheese and panko in shallow dish. Whisk mustard, mayonnaise and hot sauce together in a small bowl. Cut 2 slits apart through fat on edges of each chop. Pat chops dry with paper towels and season with salt and pepper.
-
Working 1 chop at a time, brush 1 side with mustard mix, then press chop mustard side down, into Panko mix, pressing gently to adhere. Lay chop, coated side up on a large plate.
-
Remove potatoes from oven and sprinkle evenly with remaining ½ cup Parmesan cheese. Place chops, coated side up, on top of potatoes in dish. Bake uncovered until pork registers 135 F, 10 to 15 minutes.
-
Remove dish from oven and let rest, 10 minutes. Sprinkle with parsley.
Recipe Notes
To make 1 cup Wondra flour sift together 1 cup AP flour and ½ tsp cornstarch. Sift together flour and cornstarch twice. For this recipe use 2 tbsp AP flour and ⅟16 tsp cornstarch. I used 8 smaller pork chops instead of 4 larger ones. But I still had to cook longer than 15 minutes; I added an additional 15 minutes to the cooking time.