Sage-Scented Pork Chops
Place chops in an airtight container; seal. Chill for up to 3 days or freeze for up to 3 months. Thaw in refrigerator overnight before using.
Pork and Potato Gratin with Gruyère Cheese:
Peel and thinly slice 2 pounds of red or white potatoes (do not use russet potatoes). For sauce, in a medium saucepan, cook 1/2 cup chopped onion in 3 tablespoons hot butter over medium heat until tender. Stir in 3 tablespoons all-purpose flour, 3/4 teaspoon salt, 1/2 teaspoon ground black pepper, and 1/4 teaspoon ground nutmeg. Cook and stir for 1 minute. Add 1 3/4 cups milk all at once. Cook and stir until thickened and bubbly. Add 1 1/4 cups shredded Gruyère cheese; cook and stir until melted. Spread half of the potatoes in a greased 2 1/2- to 3-quart rectangular baking dish or au gratin dish. Top with reserved pork chops, chopped. Cover with half of the sauce. Repeat potato and sauce layers. Bake, covered, in a 375°F oven about 45 minutes until potatoes are tender. Let stand for 10 minutes before serving. Makes 6 servings.
Nutrition Facts per serving of Pork and Potato Gratin with Gruyère Cheese: 488 cal., 24 g total fat (12 g sat. fat), 109 mg chol., 618 mg sodium, 29 g carb., 2 g dietary fiber, 37 g. protein.