Grilled Pork Chops with Potato, Cauliflower, and Camembert Gratin

Any time a gratin is served at dinner, it’s the first thing I dig into. I feel like I struck gold with this combination of cauliflower and Camembert. The cauliflower gives the gratin a subtle layer of flavor while Camembert makes it more luxurious. The simply grilled pork chops are great too—I can’t resist nibbling the sweetest bits off the bone.

Any time a gratin is served at dinner, it’s the first thing I dig into. I feel like I struck gold with this combination of cauliflower and Camembert. The cauliflower gives the gratin a subtle layer of flavour while Camembert makes it more luxurious. The simply grilled pork chops are great too—I can’t resist nibbling the sweetest bits off the bone.

Gratin:

2 tablespoons unsalted butter, plus more for the baking dish

1 yellow onion, thinly sliced

3 garlic cloves, finely chopped

4 large sprigs of fresh thyme

2 cups finely chopped cauliflower

2 cups heavy cream

2 cups whole milk

4 ounces Camembert cheese, with rind, cut into large pieces

Kosher salt and freshly ground black pepper

2 3/4 pounds baking potatoes, such as russets, peeled, sliced into 1/8-inch-thick slices

Pork Chops:

8 pork loin chops (about 9 to 10 ounces and 1 inch thick)

Kosher salt and freshly ground black pepper

Gratin:

30g unsalted butter, plus more for the baking dish

1 brown onion, thinly sliced

3 garlic cloves, finely chopped

4 large sprigs of fresh thyme

2 cups finely chopped cauliflower

2 cups cream

2 cups milk

125g Camembert cheese, with rind, cut into large pieces

Sea salt and freshly ground black pepper

1.375kg baking potatoes, such as Sebagos, peeled, sliced into 2.5mm-thick slices

Pork Chops:

8 pork loin chops (about 270-300g and 2.5cm thick)

Sea salt and freshly ground black pepper

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Directions

PREP TIME

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COOKING TIME

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Serves

Make-Ahead:

The cauliflower-cream mixture can be made up to 1 day ahead, cooled, covered, and refrigerated; reheat over low heat before assembling the gratin.

Make-Ahead:

The cauliflower-cream mixture can be made up to 1 day ahead, cooled, covered, and refrigerated; reheat over low heat before assembling the gratin.

Preheat the oven to 325°F. Lightly butter a 3-quart shallow baking dish.

To make the gratin:

Heat a large pot over medium heat. Add the butter and stir until melted. Add the onions, garlic, and thyme and sauté for about 5 minutes, or until the onions are tender but have not taken on any color. Add the cauliflower and cook for about 6 minutes, stirring often, or until softened. Add the cream and milk and bring to a simmer. Add the cheese and stir until it melts, then remove from the heat and discard the thyme stems.

Working in batches, puree the mixture in a blender; return to the pot. Season generously to taste with salt and pepper.

Stir the potato slices into the hot cream mixture to coat. Spoon 1 cup of the cream mixture into the baking dish. Spread the potatoes and the remaining cream mixture evenly in the dish. Cover with aluminum foil and put on a rimmed baking sheet. Bake for about 1 hour, or until a knife can be inserted easily into the potatoes. Uncover the dish, raise the oven temperature to 400°F, and continue baking for about 10 minutes, or until golden brown on top. Remove from the oven and let stand for 10 to 20 minutes.

To cook the pork:

Prepare an outdoor grill for medium-high cooking over direct heat.

Season the pork chops with salt and pepper. Grill for about 5 minutes per side, or until the pork shows only the barest hint of pink when pierced at the bone with the tip of a sharp knife. Transfer to a platter and let stand for 5 minutes before serving with the gratin.

Preheat the oven to 170°C/150°C fan-forced. Lightly butter a 3-litre shallow baking dish.

To make the gratin:

Heat a large pot over medium heat. Add the butter and stir until melted. Add the onions, garlic, and thyme and sauté for about 5 minutes, or until the onions are tender but have not taken on any colour. Add the cauliflower and cook for about 6 minutes, stirring often, or until softened. Add the cream and milk and bring to a simmer. Add the cheese and stir until it melts, then remove from the heat and discard the thyme stems.

Working in batches, puree the mixture in a blender; return to the pot. Season generously to taste with salt and pepper.

Stir the potato slices into the hot cream mixture to coat. Spoon 1 cup of the cream mixture into the baking dish. Spread the potatoes and the remaining cream mixture evenly in the dish. Cover with aluminum foil and put on a rimmed baking tray. Bake for about 1 hour, or until a knife can be inserted easily into the potatoes. Uncover the dish, raise the oven temperature to 200°C/180°C fan-forced, and continue baking for about 10 minutes, or until golden brown on top. Remove from the oven and let stand for 10 to 20 minutes.

To cook the pork:

Prepare an outdoor grill for medium-high cooking over direct heat Season the pork chops with salt and pepper. Grill for about 5 minutes per side, or until the pork shows only the barest hint of pink when pierced at the bone with the tip of a sharp knife. Transfer to a platter and let stand for 5 minutes before serving with the gratin.