You have to try this mouthwatering Pork Chop Mac and Cheese.
Pork Chop and Mac and Cheese
Makes about 4 servings
- 2 tablespoons vegetable oil, divided
- 1½ cups chopped yellow onion
- 4 (½-inch-thick) bone-in pork rib chops
- 2 teaspoons kosher salt, divided
- 2 teaspoons ground black pepper, divided
- 5 tablespoons unsalted butter
- 5 tablespoons all-purpose flour
- 5 cups whole milk
- 2 tablespoons chopped fresh sage
- 2 tablespoons chopped fresh rosemary
- 1½ cups shredded whole milk mozzarella cheese
- 16 ounces cavatappi pasta, cooked according to package directions
- ¼ cup grated Parmesan cheese
- 2 tablespoons panko (Japanese bread crumbs)
- Garnish: fresh rosemary
- Preheat oven to 375°.
- In a 12-inch cast-iron skillet, heat 1 tablespoon oil over medium-high heat. Add onion; cook, stirring occasionally, until lightly browned, about 5 minutes. Remove from skillet. Add remaining 1 tablespoon oil to skillet. Sprinkle pork chops with ½ teaspoon salt and ½ teaspoon pepper. Add pork chops to skillet; cook until browned, about 3 minutes per side. Remove from skillet. Set aside.
- Add butter to skillet; melt over medium heat. Add flour; cook for 1 minute, whisking constantly. Whisk in milk, sage, rosemary, remaining 1½ teaspoons salt, and remaining 1½ teaspoons pepper. Bring to a boil over medium-high heat, whisking constantly. Reduce heat to medium-low. Cook, whisking constantly, until thickened, about 2 minutes. Remove from heat.
- Stir in mozzarella until melted. Stir in cooked pasta. Top with pork chops, overlapping slightly; sprinkle with onion, Parmesan, and bread crumbs.
- Bake until pork chops are tender, about 25 minutes. Garnish with rosemary, if desired.
Find more delicious cast-iron recipes in our newest issue of Southern Cast Iron.