Tender pork chops and creamy mac and cheese combine to make this hearty meal that is perfect for cooler weather.
Pork Chop Mac and Cheese
- 2 tablespoons vegetable oil, divided
- 1½ cups chopped yellow onion
- 2 teaspoons kosher salt, divided
- 2 teaspoons ground black pepper, divided
- 4 (½-inch-thick) bone-in pork rib chops
- 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
- 1 (16-ounce) package 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 deep 12-inch ovenproof skillet, heat 1 tablespoon oil over medium-high heat. Add onion; cook, stirring occasionally, until lightly browned, about 5 minutes. Remove from skillet.
- Heat remaining 1 tablespoon oil to skillet over medium heat. Sprinkle ½ teaspoon salt and ½ teaspoon pepper onto pork chops. Add chops to skillet; cook until browned, about 3 minutes per side. Remove from skillet.
- 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 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; whisk in mozzarella until melted. Stir in pasta. Top with pork chops, overlapping slightly; sprinkle with onion, Parmesan, and bread crumbs.
- Bake until pork chops are tender, about 25 minutes. Let stand for 10 minutes before serving. Garnish with rosemary, if desired.