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Pork Chop Mac and Cheese

by: Marilyn McCray


One of the best parts of the 4th Annual Southwest Teardrop and Vintage Trailer gathering in Tyler State Park was the Cast Iron Cook Off on March 23, 2018. We joined the group just after acquiring The Ambassador, our teardrop in 2015. Jim and I have been collecting cast iron cookware and he found a great recipe for the contest in Southern Cast Iron Magazine October 2017.

Serves 4

· 2 tablespoons vegetable or olive oil, divided

· 1 ½ cups chopped yellow onions

· 4 bone-in rib pork chops (½ inch thick)

· 2 teaspoons Kosher salt, divided

· 2 teaspoons ground black pepper, divided

· 5 tablespoons unsalted butter

· 5 tablespoons all-purpose flour

· 5 cups whole milk

· 2 tablespoons chopped fresh sage

· 2 tablespoons chopped fresh rosemary

· 1 ½ cups shredded whole milk mozzarella cheese

· 16 ounces macaroni or cavatappi pasta cooked according to package directions

· ¼ cup grated parmesan cheese

· 2 tablespoons panko (Japanese bread crumbs)

· Garnish – fresh rosemary