Was thumbing through my copy of James Beard's American Cookery and ran across this recipe. He describes it as a hearty mid-west dish... hotdish anyone? 🙂 I'm going to give it a try either tonight or tomorrow. I'll have to make a few adjustments. I have 4 loin chops so I'll use 4 potatoes and probably only 2 (*yellow*, Andy!) onions. The broth instead of milk is intriguing but I'll stick with milk at least for the first try.
Pork Chop & Potato Scallop
6 fairly large pork chops, well trimmed of fat 6 fairly large potatoes, peeled and thinly sliced salt & freshly ground black pepper 1 tsp. sage 1 Tbs. flour 4 medium onions, thinly sliced butter milk or broth
Butter a large baking dish (about 12X16). Arrange a layer of potatoes in it and season with salt & pepper. Add the chops in another single layer, salt & pepper them and sprinkle with sage and flour. Top with the onions and finally top with another layer of potatoes. Salt & pepper and dot with butter. Pour over enough milk or broth to come almost to the top of the baking dish. Place in a 350F degree oven and bake 1 hour or until the potatoes are cooked, the chops are tender and the liquid is pretty well absorbed.
"jmcquown" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Was thumbing through my copy of James Beard's American Cookery and ran across this recipe. He describes it as a hearty mid-west dish... hotdish anyone? 🙂 I'm going to give it a try either tonight or tomorrow. I'll have to make a few adjustments. I have 4 loin chops so I'll use 4 potatoes and probably only 2 (*yellow*, Andy!) onions. The broth instead of milk is intriguing but I'll stick with milk at least for the first try.
Pork Chop & Potato Scallop
6 fairly large pork chops, well trimmed of fat 6 fairly large potatoes, peeled and thinly sliced salt & freshly ground black pepper 1 tsp. sage 1 Tbs. flour 4 medium onions, thinly sliced butter milk or broth
Butter a large baking dish (about 12X16). Arrange a layer of potatoes in it and season with salt & pepper. Add the chops in another single layer, salt & pepper them and sprinkle with sage and flour. Top with the onions and finally top with another layer of potatoes. Salt & pepper and dot with butter. Pour over enough milk or broth to come almost to the top of the baking dish. Place in a 350F degree oven and bake 1 hour or until the potatoes are cooked, the chops are tender and the liquid is pretty well absorbed.
Will do, Rosie! I love pork chops. I love scalloped potatoes. James Beard's knowledge of cooking goes without saying 🙂 What could go wrong, really? I'll report back.
Jill
Quoted message said:
"jmcquown" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Was thumbing through my copy of James Beard's American Cookery and ran across this recipe. He describes it as a hearty mid-west dish... hotdish anyone? 🙂 I'm going to give it a try either tonight or tomorrow. I'll have to make a few adjustments. I have 4 loin chops so I'll use 4 potatoes and probably only 2 (*yellow*, Andy!) onions. The broth instead of milk is intriguing but I'll stick with milk at least for the first try.
Pork Chop & Potato Scallop
6 fairly large pork chops, well trimmed of fat 6 fairly large potatoes, peeled and thinly sliced salt & freshly ground black pepper 1 tsp. sage 1 Tbs. flour 4 medium onions, thinly sliced butter milk or broth
Butter a large baking dish (about 12X16). Arrange a layer of potatoes in it and season with salt & pepper. Add the chops in another single layer, salt & pepper them and sprinkle with sage and flour. Top with the onions and finally top with another layer of potatoes. Salt & pepper and dot with butter. Pour over enough milk or broth to come almost to the top of the baking dish. Place in a 350F degree oven and bake 1 hour or until the potatoes are cooked, the chops are tender and the liquid is pretty well absorbed.
Oh pshaw, on Sat 03 Nov 2007 09:47:26a, jmcquown meant to say...
Quoted message said:
readandpostrosie said:
oh yes, and let us know!
Will do, Rosie! I love pork chops. I love scalloped potatoes. James Beard's knowledge of cooking goes without saying 🙂 What could go wrong, really? I'll report back.
Jill
My Mom used to make a dish like that, Jill, though no doubt it had nothing to do with James Beard, as she would not have known who he was. We all loved it. Oh, she used milk.
-- Wayne Boatwright
(to e-mail me direct, replace cox dot net with gmail dot com) ______________________________________________________________
"jmcquown" <[email hidden]> wrote in news:5p3jgnFpgnorU1 @mid.individual.net:
Quoted message said:
readandpostrosie said:
oh yes, and let us know!
Will do, Rosie! I love pork chops. I love scalloped potatoes. James Beard's knowledge of cooking goes without saying 🙂 What could go
wrong,
Quoted message said:
really? I'll report back.
Jill
Quoted message said:
"jmcquown" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Was thumbing through my copy of James Beard's American Cookery and ran across this recipe. He describes it as a hearty mid-west dish... hotdish anyone? 🙂 I'm going to give it a try either tonight or tomorrow. I'll have to make a few adjustments. I have 4 loin chops so I'll use 4 potatoes and probably only 2 (*yellow*, Andy!) onions. The broth instead of milk is intriguing but I'll stick with milk at least for the first try.
Pork Chop & Potato Scallop
6 fairly large pork chops, well trimmed of fat 6 fairly large potatoes, peeled and thinly sliced salt & freshly ground black pepper 1 tsp. sage 1 Tbs. flour 4 medium onions, thinly sliced butter milk or broth
Butter a large baking dish (about 12X16). Arrange a layer of potatoes in it and season with salt & pepper. Add the chops in another single layer, salt & pepper them and sprinkle with sage and flour. Top with the onions and finally top with another layer of potatoes. Salt & pepper and dot with butter. Pour over enough milk or broth to come almost to the top of the baking dish. Place in a 350F degree oven and bake 1 hour or until the potatoes are cooked, the chops are tender and the liquid is pretty well absorbed.
Jill
Might be better with cream.
--
The house of the burning beet-Alan
It'll be a sunny day in August, when the Moon will shine that night- Elbonian Folklore
"Wayne Boatwright" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Oh pshaw, on Sat 03 Nov 2007 09:47:26a, jmcquown meant to say...
Quoted message said:
readandpostrosie said:
oh yes, and let us know!
Will do, Rosie! I love pork chops. I love scalloped potatoes. James Beard's knowledge of cooking goes without saying 🙂 What could go wrong, really? I'll report back.
Jill
My Mom used to make a dish like that, Jill, though no doubt it had nothing to do with James Beard, as she would not have known who he was. We all loved it. Oh, she used milk.
-- Wayne Boatwright
My mother did too, as do I. I also have a recipe somewhere that uses fish -- something sturdy like halibut. Both are very good. Janet
Looks incredibly BLAND. I really like Penzey's Ozark blend on pork. And potaotes. So I'd probably add a healthy dose of that to this dish. Or at the very least, some thyme and garlic. I have found Beard's recipes usually lack in "flavor", though the techniques are usually sound. I trust his recipes for timing and chemistry, but I find I usually have to add seasoning of some sort. YMMV of course.
jmcquown said:
Was thumbing through my copy of James Beard's American Cookery and ran across this recipe. He describes it as a hearty mid-west dish... hotdish anyone? 🙂 I'm going to give it a try either tonight or tomorrow. I'll have to make a few adjustments. I have 4 loin chops so I'll use 4 potatoes and probably only 2 (*yellow*, Andy!) onions. The broth instead of milk is intriguing but I'll stick with milk at least for the first try.
Pork Chop & Potato Scallop
6 fairly large pork chops, well trimmed of fat 6 fairly large potatoes, peeled and thinly sliced salt & freshly ground black pepper 1 tsp. sage 1 Tbs. flour 4 medium onions, thinly sliced butter milk or broth
Butter a large baking dish (about 12X16). Arrange a layer of potatoes in it and season with salt & pepper. Add the chops in another single layer, salt & pepper them and sprinkle with sage and flour. Top with the onions and finally top with another layer of potatoes. Salt & pepper and dot with butter. Pour over enough milk or broth to come almost to the top of the baking dish. Place in a 350F degree oven and bake 1 hour or until the potatoes are cooked, the chops are tender and the liquid is pretty well absorbed.
"jmcquown" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Was thumbing through my copy of James Beard's American Cookery and ran across this recipe. He describes it as a hearty mid-west dish... hotdish anyone? 🙂 I'm going to give it a try either tonight or tomorrow. I'll have to make a few adjustments. I have 4 loin chops so I'll use 4 potatoes and probably only 2 (*yellow*, Andy!) onions. The broth instead of milk is intriguing but I'll stick with milk at least for the first try.
Pork Chop & Potato Scallop
6 fairly large pork chops, well trimmed of fat 6 fairly large potatoes, peeled and thinly sliced salt & freshly ground black pepper 1 tsp. sage 1 Tbs. flour 4 medium onions, thinly sliced butter milk or broth
Butter a large baking dish (about 12X16). Arrange a layer of potatoes in it and season with salt & pepper. Add the chops in another single layer, salt & pepper them and sprinkle with sage and flour. Top with the onions and finally top with another layer of potatoes. Salt & pepper and dot with butter. Pour over enough milk or broth to come almost to the top of the baking dish. Place in a 350F degree oven and bake 1 hour or until the potatoes are cooked, the chops are tender and the liquid is pretty well absorbed.
"jmcquown" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Was thumbing through my copy of James Beard's American Cookery and ran across this recipe. He describes it as a hearty mid-west dish... hotdish anyone? 🙂 I'm going to give it a try either tonight or tomorrow. I'll have to make a few adjustments. I have 4 loin chops so I'll use 4 potatoes and probably only 2 (*yellow*, Andy!) onions. The broth instead of milk is intriguing but I'll stick with milk at least for the first try.
Pork Chop & Potato Scallop
6 fairly large pork chops, well trimmed of fat 6 fairly large potatoes, peeled and thinly sliced salt & freshly ground black pepper 1 tsp. sage 1 Tbs. flour 4 medium onions, thinly sliced butter milk or broth
Butter a large baking dish (about 12X16). Arrange a layer of potatoes in it and season with salt & pepper. Add the chops in another single layer, salt & pepper them and sprinkle with sage and flour. Top with the onions and finally top with another layer of potatoes. Salt & pepper and dot with butter. Pour over enough milk or broth to come almost to the top of the baking dish. Place in a 350F degree oven and bake 1 hour or until the potatoes are cooked, the chops are tender and the liquid is pretty well absorbed.
Jill
Jill,
This brings back memories! My mom used to make this dish when I was a kid. I always loved it. She used sirloin pork chops, because the lighter loin meat doesn't seems to stay as moist. She also browned them in a skillet first. (Just quickly.) I don't recall onions, but I'd have to ask her to be sure.
This brings back memories! My mom used to make this dish when I was a kid. I always loved it. She used sirloin pork chops, because the lighter loin meat doesn't seems to stay as moist.
Reminds me of an episode of America's Test Kitchen where they covered the different types of pork chops. Stuck in my mind because they essentially said There is no use for sirloin pork chops.
It was easy for me to remember because I don't care for sirloin beef, either.
But I do have a jones for ATK's smothered pork chops since this discussion. Outstanding. Includes onions (yellow, heh) and bacon.
This brings back memories! My mom used to make this dish when I was a kid. I always loved it. She used sirloin pork chops, because the lighter loin meat doesn't seems to stay as moist.
Reminds me of an episode of America's Test Kitchen where they covered the different types of pork chops. Stuck in my mind because they essentially said There is no use for sirloin pork chops.
It was easy for me to remember because I don't care for sirloin beef, either.
But I do have a jones for ATK's smothered pork chops since this discussion. Outstanding. Includes onions (yellow, heh) and bacon.
This brings back memories! My mom used to make this dish when I was a kid. I always loved it. She used sirloin pork chops, because the lighter loin meat doesn't seems to stay as moist.
Reminds me of an episode of America's Test Kitchen where they covered the different types of pork chops. Stuck in my mind because they essentially said There is no use for sirloin pork chops.
It was easy for me to remember because I don't care for sirloin beef, either.
But I do have a jones for ATK's smothered pork chops since this discussion. Outstanding. Includes onions (yellow, heh) and bacon.
"Nancy Young" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
"Nexis" <[email hidden]> wrote
Quoted message said:
This brings back memories! My mom used to make this dish when I was a kid. I always loved it. She used sirloin pork chops, because the lighter loin meat doesn't seems to stay as moist.
Reminds me of an episode of America's Test Kitchen where they covered the different types of pork chops. Stuck in my mind because they essentially said There is no use for sirloin pork chops.
It was easy for me to remember because I don't care for sirloin beef, either.
But I do have a jones for ATK's smothered pork chops since this discussion. Outstanding. Includes onions (yellow, heh) and bacon.
nancy
My favorite is actually pork cutlets but you can't find them in Sandy Eggo. Not the real ones. Here they just put pork loin chops through that shredder thing that makes the dicey cuts all over the surface. That is not a true cutlet. The ones we have back home are far tastier and jucier.
"Nancy Young" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
"Nexis" <[email hidden]> wrote
Quoted message said:
This brings back memories! My mom used to make this dish when I was a kid. I always loved it. She used sirloin pork chops, because the lighter loin meat doesn't seems to stay as moist.
Reminds me of an episode of America's Test Kitchen where they covered the different types of pork chops. Stuck in my mind because they essentially said There is no use for sirloin pork chops.
It was easy for me to remember because I don't care for sirloin beef, either.
But I do have a jones for ATK's smothered pork chops since this discussion. Outstanding. Includes onions (yellow, heh) and bacon.
nancy
My favorite is actually pork cutlets but you can't find them in Sandy Eggo. Not the real ones. Here they just put pork loin chops through that shredder thing that makes the dicey cuts all over the surface. That is not a true cutlet. The ones we have back home are far tastier and jucier.
