This delightful recipe for herb-crusted pork chops with cheese scalloped potatoes is a comforting nod to the hearty meals we enjoyed on Sunday afternoons back in the day. Often, after church, family and friends would gather around a big table, and dishes like this were the star of the show. The crispy, herb-infused crust on the pork chops pairs beautifully with the creamy, cheesy scalloped potatoes, making it a perfect meal for bringing people together. It's a taste of home, tradition, and the simple joy of good food shared with loved ones.

This meal pairs wonderfully with steamed green beans or buttered peas, bringing a fresh contrast to the rich flavors. A simple side salad with a tangy vinaigrette would also complement the creaminess of the scalloped potatoes. If you have some fresh bread on hand, that'd be excellent for sopping up any extra cheese sauce. Finish the meal with a slice of apple pie for a truly classic Midwestern feast.

Servings: 4 servings

4 pork chops
2 cups breadcrumbs
1/4 cup chopped fresh parsley
1 tablespoon dried thyme
1 tablespoon dried rosemary
1 teaspoon salt
1 teaspoon black pepper
2 eggs, beaten
2 pounds russet potatoes, peeled and thinly sliced
1 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
2 cups milk
2 tablespoons butter
2 tablespoons all-purpose flour
1 clove garlic, minced
1/2 teaspoon nutmeg
Salt and pepper to taste

Preheat your oven to 375°F (190°C).

In a shallow dish, combine the breadcrumbs, parsley, thyme, rosemary, salt, and pepper.

Dip each pork chop in the beaten eggs, then press into the breadcrumb mixture to coat evenly. Set aside.

In a large skillet, melt the butter over medium heat. Stir in the flour and cook for about 1 minute until it forms a paste. Gradually whisk in the milk until smooth.

Add the garlic and nutmeg, and cook until the sauce thickens, about 5 minutes. Season with salt and pepper to taste.

Layer half of the sliced potatoes in a greased baking dish. Pour half of the sauce over the potatoes, then sprinkle with half of the cheddar and Parmesan cheeses.

Repeat with the remaining potatoes, sauce, and cheeses.

Cover the dish with foil and bake for 30 minutes. Then, remove the foil, place the breaded pork chops on top of the potatoes, and bake uncovered for an additional 25-30 minutes, or until the pork is cooked through and the potatoes are tender and golden.

Let the dish rest for a few minutes before serving to allow the flavors to meld together.

For a different twist, you could use sweet potatoes in place of russet potatoes, adding a unique sweetness to the dish. If you prefer, you can substitute the cheddar and Parmesan with Gruyere or a mix of your favorite cheeses. Adding a little paprika to the breadcrumb mixture can provide a nice smoky flavor to the pork chops. For a touch of heat, a pinch of cayenne pepper in the sauce can spice things up just right.

Copyright 2016 Cooktop Cove