Categories: Meals
Ingredients
- 2 tbsp. vegetable oil, divided
- 1 1/2 cups chopped yellow onion
- 2 tsp kosher salt, divided
- 2 tsp black pepper, divided
- 4 bone-rib pork rib chops
- 5 tbsp unsalted butter
- 5 tbsp all-purpose flour
- 5 cups whole milk
- 2 tbsp chopped fresh sage
- 2 tbsp chopped fresh rosemary
- 1 1/2 cups shredded mozzarella
- 16 oz. cavatappi, cooked as directed
- 1/4 cup grated Parmesan
- 2 tbsp panko
- Garnish: fresh rosemary
Directions
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Preheat oven to 375.
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In a deep 12-inch ovenproof skillet, heat 1 tbsp oil over medium-high heat. Add onion; cook, stirring occasionally, until lightly browned, about 5 minutes. Remove from skillet.
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Heat remaining 1 tbsp oil to skillet over medium heat. Sprinkle 1/2 tsp salt and 1/2 tsp pepper onto pork chops. Add chops to skillet; cook until browned, about 3 minutes per side. Remove from skillet.
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In same skillet, melt butter over medium heat. Whisk in flour until smooth; cook, whisking constantly, for 1 minute. Gradually whisk in milk until smooth; whisk in sage, rosemary, remaining 1 1/2 tsp salt and remaining 1 1/2 tsp pepper. Bring to a boil over medium-high heat, whisking constantly. Reduce heat to medium-low. Cook, whisking constantly, until thickened, about 2 minutes.
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Remove from heat; whisk in mozzarella until melted. Stir in pasta. Top with pork chops, overlapping slightly; sprinkle with onion, Parmesan and bread crumbs.
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Bake until pork chops are tender, about 25 minutes. Let stand for 10 minutes before serving. Garnish with rosemary.