Creamy Pork Chops & Potatoes

I’m not a great recipe writer. I cook how the spirit leads. And I can make no guarantees for the amounts of anything added. Just do what feels right. My cooking style is mostly influenced by what I have on hand. I make ZERO trips to the grocery store to get an ingredient for a recipe. If I don’t have something, I find a substitute or leave it out. Hopefully this flexibility helps empower you to get in there and get creative with your dish as well!

For my family of 6 (2 good eaters, 2 toddlers) I double most of this.

Ingredients:

1 package of 2 pork chops (1 inch thick)

Potatoes 4 I prefer red and leave the skin on Thinly sliced

Capers maybe 1/2 a jar

Red onion 1 large sliced

Garlic 2 cloves minced

Mushrooms 4 large shitake

Full fat Milk

Butter 3 tablespoons

2 tablespoons of flour

Salt and Pepper

Nutmeg

Olive Oil

DIRECTIONS

-Preheat oven to 400.

-Sautee onions and mushrooms in olive oil. Once the onions are almost transluscent add the garlic and capers until fragrant and remove from heat. Set aside.

-Remove Pork chops from package, pat dry, season with salt and pepper, and quickly sear in skillet over medium high heat. (very quickly as not to cook it through. You just want the fat cap on the edge to carmalize a bit). If your pork chops are thinner than 1” I would suggest skipping this step. Set aside

-Add butter to skillet. When melted add flour and cook until brown

-Add Milk to create a thin gravy. Add salt and pepper to taste

-Once slightly thickened remove from heat, add onions and mushrooms mixture

-Pour mushroom gravy over potatoes and toss

-Place potatoes in 8”x8” baking dish. Place pork chops on top. Finish with a small grate of fresh nutmeg.

-Cover with foil. Bake in preheated oven for 30 ish minutes (possibly longer if batch is doubled).