Belgian
👍 Beginner Friendly
35 mineasy
BelgianLunch
Recipe Story
origins & traditionsThis rustic one-pot gratin showcases Belgium's love for endive (witloof), a vegetable cultivated in Belgian cellars since the 1850s. Pork and endive are natural companions in Belgian cuisine, with the slight bitterness of the endive balancing the richness of the meat. The dish is finished with a velvety béchamel sauce enriched with nutmeg and topped with melted cheese. Perfect for a satisfying lunch, this gratin demonstrates the comforting and unpretentious nature of Belgian home cooking. The endives are first braised to remove excess bitterness, then wrapped with ham or pork and baked in a creamy sauce. This technique creates layers of flavor and texture that have made this dish a staple in Belgian households for generations.
Instructions
step by step0/9 done
Preheat oven to 375°F (190°C). Butter a 9x13 casserole dish.
Trim the base of each endive and remove any damaged outer leaves. Cut each endive in half lengthwise.
Bring a large pot of salted water to boil. Add endives and blanch for 5 minutes. Drain well and gently squeeze out excess moisture with paper towels.
Heat 2 tablespoons butter in a large skillet over medium heat. Add endive halves cut-side down and cook for 3-4 minutes until lightly caramelized. Remove and set aside.
In the same skillet, add remaining butter. Season pork chops with salt and pepper. Sear for 3-4 minutes per side until golden but not fully cooked. Remove and cut into bite-sized pieces.
Make the béchamel: In a saucepan, melt 3 tablespoons butter over medium heat. Add flour and whisk for 2 minutes. Gradually add milk, whisking constantly until smooth and thickened, about 5-6 minutes. Season with salt, pepper, and nutmeg.
Arrange endive halves in the prepared casserole dish. Nestle pork pieces between the endives.
Pour béchamel sauce evenly over the endives and pork. Sprinkle grated cheese over the top.
Bake for 35-40 minutes until golden brown and bubbling. Let stand 5 minutes before serving.
Pork and Endive Gratin
4.5 (41)
A traditional hearty dish combining tender pork, caramelized Belgian endives, and creamy béchamel sauce, baked to golden perfection under a cheese crust.
medium
1h 15m
4 servings
Ingredients
0 of 8 checked
Main Ingredients
- 600 grams pork-chops, boneless, cut into pieces
- 6 tablespoons butter, divided
Sauce
- 2 cups milk, whole milk preferred
- 1/4 cups flour, all-purpose
Topping
- 1 cups cheese-gruyere, grated
Seasonings
- 1/4 teaspoons nutmeg, freshly grated
- 1 teaspoons salt, to taste
- 1/2 teaspoons black-pepper, freshly ground
Chef Tips
expert advice•For extra richness, add a splash of heavy cream to the béchamel sauce.
•If endives are particularly bitter, add a pinch of sugar to the blanching water.
•This dish pairs wonderfully with boiled potatoes or crusty bread to soak up the sauce.
•You can substitute ham for pork chops for a more traditional variation.
•The gratin can be assembled a few hours ahead and refrigerated before baking.
•Gruyère or Emmental cheese work best for authentic Belgian flavor.
