Pan-Fried Breaded Pork Chops, Scalloped Potatoes and Buttered Peas and Carrots

Ingredients

• 3 lb russet potatoes (Peeled and sliced 1/8-inch thick)
• 4 tbsp unsalted butter
• 1 medium yellow onion (Finely minced)
• 3 clove garlic cloves (Minced)
• 0.25 cup all-purpose flour
• 3 cup whole milk (Warmed slightly)
• 1 cup heavy cream
• 1.5 cup gruyere cheese (Shredded, divided)
• 1 cup sharp cheddar cheese (Shredded, divided)
• 1.5 tsp salt
• 0.5 tsp black pepper (Freshly ground)
• 0.25 tsp nutmeg (Freshly grated)
• 2 tbsp fresh parsley (Chopped, for garnish)

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Generously butter a 9x13 inch (or 3-quart) baking dish.

2. 2

   Peel the potatoes and slice them into 1/8-inch thick rounds. A mandoline slicer is highly recommended for uniform slices. Place the sliced potatoes in a large bowl. Do not rinse them, as the surface starch helps thicken the sauce.

3. 3

   In a large saucepan over medium heat, melt the butter. Add the minced onion and cook for 3-4 minutes until softened and translucent. Stir in the minced garlic and cook for 1 more minute until fragrant.

4. 4

   Sprinkle the flour over the onions and garlic, stirring constantly for 1 minute to cook out the raw flour taste and form a roux.

5. 5

   Gradually whisk in the warm milk and heavy cream. Continue whisking until the mixture is smooth. Bring to a gentle simmer, stirring often, and cook for 4-5 minutes until the sauce has thickened enough to coat the back of a spoon.

6. 6

   Remove the saucepan from the heat. Stir in 1 cup of the Gruyère cheese, 1/2 cup of the cheddar cheese, salt, pepper, and nutmeg. Continue stirring until the cheese is completely melted and the sauce is smooth.

7. 7

   Arrange one-third of the potato slices in an even, slightly overlapping layer in the prepared baking dish. Pour one-third of the cheese sauce over the potatoes. Repeat with two more layers of potatoes and sauce, ending with the sauce on top.

Ingredients

• 3 medium Carrots (peeled and diced into 1/4-inch pieces)
• 1.5 cup Frozen Peas
• 3 tbsp Unsalted Butter
• 4 cup Water (for boiling)
• 1 tsp Salt (for boiling water)
• 0.25 tsp Black Pepper (freshly ground)
• 0.5 tsp Sugar (optional, to enhance sweetness)
• 1 tbsp Fresh Parsley (finely chopped, for garnish)

Instructions

1. 1

   Prepare the boiling water. In a medium saucepan, bring 4 cups of water and 1 teaspoon of salt to a rolling boil over high heat. This will take about 5-7 minutes.

2. 2

   Cook the carrots. Add the diced carrots to the boiling water. Reduce the heat to medium and cook for 5-7 minutes, or until they are tender-crisp. They should be easily pierced with a fork but still have a slight bite.

3. 3

   Add the peas. Add the frozen peas directly to the saucepan with the carrots. Continue to cook for another 2-3 minutes until the peas are bright green and heated through. Be careful not to overcook.

4. 4

   Drain and finish the dish. Carefully drain the vegetables in a colander, shaking off any excess water. Return the empty saucepan to the stove over low heat. Add the butter and let it melt completely. Return the drained peas and carrots to the pot.

5. 5

   Season and serve. Sprinkle the vegetables with 1/2 teaspoon of salt, black pepper, and the optional sugar. Gently toss everything together until the vegetables are evenly coated in the melted butter. Transfer to a serving dish, garnish with fresh parsley, and serve immediately.