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“This is a wonderful dish. My sister gave me the recipe as a casserole baked in the oven, but I’ve also fixed it in the slow cooker and on the stovetop. Everyone who has tasted it loves it.” Here’s a homey meal that feels Sunday-special. —Elizabeth Johnston, Glendale, Arizona
This recipe is:
Healthy
Diabetic Friendly
Nutritional Facts 1 pork chop with 3/4 cup potatoes equals 372 calories, 12 g fat (4 g saturated fat), 90 mg cholesterol, 389 mg sodium, 29 g carbohydrate, 2 g fiber, 35 g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 1 fat.
Originally published as Pork Chops with Scalloped Potatoes in Healthy Cooking October/November 2010, p57
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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Reviewed on Nov. 09, 2011 by euge1
didn't like at all
Reviewed on Sep. 28, 2011 by diane-gforce
Thank you for sharing this great recipe! I used shredded potatoes that I had to use up before they went bad and still turned out great. My kids devoured it telling each other "it's actually pretty good". This will be a regular meal at our house.
Reviewed on Sep. 09, 2011 by ladyhearts4
Made this last night.. It was Great!! Pork Chops were tender and the sauce was good.I put peeper and garlic saly on the chops when I browned them, I did add more seasoning to the broth because of what the others said, I also used whole milk and reg chicken broth since I already had it.. This is gonna be a keeper...
Reviewed on Aug. 09, 2011 by marciedarcie
I must have done something wrong. It didnt taste like anything to us.
Reviewed on Jul. 24, 2011 by gratefulservant_AZ
Definitely an easy, relatively healthy comfort type food. Great for summer here. Definitely a keeper. I have a different favorite recipe for winter and fall, but this is my new favorite summer chop recipe. House smells wonderful too!
Reviewed on Mar. 27, 2011 by AustinCFoster
Forgot to say, I made it with just 3 pork chops, and had enough potatoes left over to serve with the 3rd chop for a lunch.
We loved it, especially since the pork chops got so tender and stayed moist. I sauteed 3 small leeks in the butter, and I made the full amount of sauce and added a 1/2 cup of low fat cream cheese. Used about 6 smallish Yukon Gold potatoes, and seasoned them with Paula Deen's House Seasoning, plus added a T. dried sage to the sauce. Took about 4 hrs, first hour on high, then on low. I put foil under the lid to seal it tightly, then for the last 1/2 hour, took off the lid and simmered on high to thicken a bit. Lots of yummy gravy. The basic recipe would have been a little bland without the additions, but the technique was spot on.
Reviewed on Sep. 29, 2010 by ericajo2001
This is a very tasty comfort food-type of meal that is not complicated to make. The pork chops were so tender they were falling apart, and the potatoes had a great flavor. I did have to add more salt & pepper & the prep time was closer to 1 hour than 30 minutes.
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