Pork Chop & Scalloped Potatoes

1. 1

   Preheat the oven to 350F.

2. 2

   Bring the1/2 & 1/2 and soup to a boil in a large saucepan.

3. 3

   Reduce the heat and simmer 5 to 8 minutes.

4. 4

   Set aside.

5. 5

   Fill a large pot with water and bring to a boil.

6. 6

   Drop in the potatoes and cook for 30 seconds.

7. 7

   Drain, rinse under cold water, and dry on paper towels.

8. 8

   Melt the butter in a skillet, and brown the chops over medium-high heat for 2 minutes on each side.

9. 9

   Remove the chops from the skillet and set aside.

10. 10

    Add the wine to the skillet and simmer for 30 seconds, scraping up any brown bits.

11. 11

    In a 12 x 8-inch baking dish, the potatoes and onions [sprinkle with salt if you wish]; lay the pork chops on top, and pour the pan juices over them.

12. 12

    Pour the half & half over the top.

13. 13

    (If it seems a bit dry, add a little more.)

14. 14

    Sprinkle with the parsley and pepper.

15. 15

    Bake covered for 1 hour then uncover and bake another 1/4 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.