NEW Scalloped Potatoes with Perry’s Pork Chop and Mushrooms

A rich, cozy way to give new life to your leftover Perry’s Pork Chop —layered with potatoes, mushrooms, and a savory cream sauce.

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Yield: Serves 4–6

Ingredients: 

Seasoned Cream:

• 1-2/3 cups heavy cream
• 4 garlic cloves, smashed
• 1 chicken bouillon cube
• 1 tsp garlic salt
• 1 tsp black pepper
• 2 tsp Dijon mustard
• 1 tbsp whole grain mustard
• Stems from ½ oz bunch of fresh thyme

Skillet:

• 3 tbsp butter
• 1 medium yellow onion, sliced into ¼” thick half-moons
• 4 garlic cloves, thinly sliced
• Leaves from ½ oz bunch of fresh thyme
• 6 oz mushrooms, sliced
• 2 lbs russet potatoes, peeled and sliced into ¼” thick rounds
• 14 oz Perry’s pork chop, sliced into ½” thick pieces

Finish:

• 3 oz cheddar cheese, shredded
• 2 tbsp fresh parsley, chopped

Instructions:

Make the seasoned cream:

• In a saucepan, combine the heavy cream, 4 smashed garlic cloves, bouillon cube, garlic salt, pepper, both mustards, and thyme stems. 
• Bring to a gentle simmer, then cover, turn off the heat, and let steep for 15 minutes to infuse flavor.

Sauté the base:

• In a large cast iron skillet, melt the butter over medium-high heat. 
• Add the sliced onions and cook for about 1 minute, just until they begin to soften. 
• Add the sliced garlic and cook 1 minute more. 
• Stir in the thyme leaves briefly, then remove half the onion mixture and reserve.

Build: 

• Spread half the sliced potatoes over the onions in the skillet. 
• Layer the pork slices on top, followed by the reserved onions and mushrooms. 
• Top with the remaining potatoes. 
• Strain the cream and pour it evenly over everything.

Bake: 

• Place the skillet uncovered in a 350°F oven and bake for 1 hour, until the potatoes are tender and the cream has reduced slightly.

Finish: 

• Sprinkle cheddar over the top and return to the oven for 15 minutes, until bubbly and golden. 
• Garnish with chopped parsley and serve warm.

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