Low-Key Easter Dinner with Creamy Spring Peas & Scalloped Potatoes

Instructions

1. Preheat oven to 325 degrees. Pat pork chops dry with paper towels. Mix Greek seasoning and dijon mustard then coat both sides of pork chops. Sprinkle with salt and pepper (if desired). Cover with plastic wrap and refrigerate 30 minutes or up to one day.
2. In a medium skillet, heat 1 tablespoon oil over medium heat. Add bacon and cook until crispy and browned. Set aside on paper towel-lined plate to cool.
3. In the same skillet, add flour to bacon drippings, whisking constantly, to combine and cook 1–2 minutes over medium heat. Slowly add chicken broth, milk and garlic powder, whisking until combined. Bring to boil, lower heat and simmer until reduced by one–third, about 5–6 minutes. Season with salt and pepper (if desired).
4. Remove half of sauce from pan and set aside. To remaining sauce, add egg yolks, pecorino romano cheese, rosemary and cinnamon, whisking constantly, over low heat until combined. Remove from heat and set aside.
5. Pour half of cheese sauce into 8x8 oiled baking dish, spread to cover bottom evenly. Lay onion rings in a single layer over sauce. Alternately shingle potatoes with tomatoes in an even layer on top. Season with salt and pepper (if desired).
6. Top potatoes with remaining sauce. Cover with foil and bake for 30 minutes. Remove foil and bake 25–30 minutes more or until golden brown and fork-tender. Set aside to cool 10–15 minutes.
7. In a large skillet over medium-high heat, add remaining oil and pork chops. Sear 3–5 minutes or until golden brown, flip and reduce heat to medium, cooking until pork is 145 degrees internally. Remove from pan to rest 10 minutes under tin foil tent.
8. To the same pan, add reserved cream sauce and all peas. Cook over medium heat to warm through, stirring occasionally, about 6–8 minutes. Add bacon, lemon juice, feta and mint; stir to combine. Remove from heat and garnish with extra feta cheese and mint leaves. Serve immediately with potatoes and pork chops.