Ingredients
3 cups potatoes, thinly sliced peeled
2 tablespoons unsalted butter
6 pork loin chops
14 cup dry white wine
1 onion, thinly sliced
1 cup half-and-half
2 tablespoons parsley
12 teaspoon fresh ground black pepper
Method
Sources
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Home wine making kit — carboy, airlock, hydrometer, bottles
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Instant aeration while pouring — no waiting for decanting
Vacuum wine stopper — keep opened wine fresh for days
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preheat the oven to 350f. bring the1/2 & 1/2 and soup to a boil in a large saucepan. reduce the heat and simmer 5 to 8 minutes. set aside. fill a large pot with water and bring to a boil. drop in the potatoes and cook for 30 seconds. drain, rinse under cold water, and dry on paper towels. melt the butter in a skillet, and brown the chops over medium-high heat for 2 minutes on each side. remove the chops from the skillet and set aside. add the wine to the skillet and simmer for 30 seconds, scraping up any brown bits. in a 12 x 8-inch baking dish, the potatoes and onions [sprinkle with salt if you wish]; lay the pork chops on top, and pour the pan juices over them. pour the half & half over the top. (if it seems a bit dry, add a little more.) sprinkle with the parsley and pepper. bake covered for 1 hour then uncover and bake another 1/4 hours.