"Recipes are meant to be shared"...Ann Thibeault

Sunday, July 19, 2009

Pork Chops on the Grill

Nice thick pork chops rubbed with fresh garlic (Tip: Rub a peeled garlic clove on a microplane to make a paste), salt, pepper and a little cayenne pepper. My favourite kind of meal. One that I can have ready in less than an hour after getting home from work.

I also made a potato gratin and steamed broccoli to serve with it.

Home Cookin Chapter: Recipes From Thibeault's Table

Potato Gratin
I don't usually follow a recipe when making a Potato Gratin. Use the following as a guideline and adjust everything to your own taste.

For a rich dish, use butter and whipping cream.

3 to 5 Russet Potatoes (or more depending on number of servings required)

1 garlic clove
1 teaspoon fresh thyme (optional)
cream or milk
parmesan cheese
Salt and pepper
Gruyère cheese as well as cheddars and blue cheeses can be added for a different taste all together.

Rub cut garlic clove over the surface of a gratin or casserole dish. Butter.

Slice potatoes and place in pot and add enough cream/milk to almost cover. Add the garlic clove, thyme, salt and pepper. Bring to a boil and simmer for a few minutes, stirring often so the potatoes do not stick. When the potatoes have released some of their starch and thickend the liquid,remove the garlic clove, add 1 to 2 tablespoons butter and some grated parmesan cheese. Pour into prepared casserole dish, dot with butter and sprinkle with some more parmesan cheese.

Bake in a 375°F oven for 45 to 55 minutes or until potatoes are tender. Remove from oven and let sit for 10 minutes before serving.

Another way to make a potato Gratin is to saute some thinnly sliced onions in olive oil or butter until golden, add some thyme, and some chicken broth. Add the potatoes, salt and pepper and bring to a boil. Pour into a buttered casserole dish sprinkle with some parmesan cheese
and bake until cooked.


  1. I just discovered your blog. It's rare that I'll find bloggers from the Island. I'm in Comox Valley. Love your site. Will become a follower.

  2. Potato gratin... yummmm! Of course I'm going to go full fat, butter and cream all the way! I never knew about starting it on the stove first and then transferring it to the oven. That is new to me and a method I will try.

    Pork chops look great. I'll bet your meal was excellent!

  3. Katy, definitely go full fat, butter and cream. If you are going to splurge, splurge all the way.

    I do have a less fatting version that I make using chicken broth. It is also a favourite and full of flavour. I'll post it one day soon.

    Helene, I'm enjoying your blog too. It is nice to find a blogger that lives on the Island.


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