• 2 cups heavy cream
  • 1 clove garlic
  • 2 tablespoons whole grain mustard
  • 2 tablespoons Dijon Mustard
  • 2 teaspoons dried thyme
  • 3 cups thinly sliced potatoes
  • 2 tablespoons unsalted butter
  • 3 loin pork chops
  • ¼ cup dry white wine
  • 1 cup thinly sliced onion
  • 2 tablespoons chopped fresh parsley


1. Preheat the oven to 350°F.
2. Bring the cream* and garlic to a boil in a large saucepan. Reduce the heat and simmer until reduced by a third (5 to 8 minutes). Add both mustards and the thyme, and mix well. Set aside.
3. 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.
4. Melt the butter in a skillet and brown the chops over m edium 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.
5. In a 12x8 inch flameproof baking dish, laer half the potatoes and onions; lay the porck chops on top, and pour the pan juices ove them. Top with the remaining potatoes and onions, and the carefully pour the reduced cream over the top. If it seems a little dry, add a little more cream. Sprinkle with parsley.
6. Bake for 1 1/4 hours. Then place the dish under the broiler and cook until the top is brown and bubbly.

* I used 1 cup heavy cream and 2 cup evaporated milk, undiluted.


Silver Palate