- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1-1/2 teaspoons salt
- 1/4 teaspoon pepper
- 1 can (14-1/2 ounces) chicken broth
- 6 pork rib or loin chops (3/4 inch thick)
- 2 tablespoons canola oil
- Additional salt and pepper, optional
- 6 cups thinly sliced peeled potatoes
- 1 medium onion, sliced
- Paprika and minced fresh parsley, optional
- In a small saucepan, melt butter; stir in the flour, salt and pepper until smooth. Add broth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat and set aside.
- In a large skillet, brown the pork chops on both sides in oil; sprinkle with additional salt and pepper if desired.
- In a greased 13-in. x 9-in. baking dish, layer potatoes and onion. Pour broth mixture over layers. Place pork chops on top.
- Cover and bake at 350° for 1 hour; uncover and bake 30 minutes longer or until meat and potatoes are tender. If desired, sprinkle with paprika and parsley. Yield: 6 servings.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Pork Chops with Scalloped Potatoes
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"I make this recipe all the time, although cut back on the amount as it is just myself to cook for now. Like others, I add more broth to make a bit more sauce, and put the chops on the bottom to cook until near the end, and then transfer them to the top. I do add garlic though and a little dijon mustard as I find the dish a bit bland otherwise. A great dish though, no matter how you cook it."
"Great recipe. I didn't bother to brown the pork chops and it still came out great."
"I've made this recipe more times than I can count....because the chops are ALWAYS tender and the potato/onion combination is addictive! It never fails to please anyone sitting at my table."
"Very nice indeed!!"
"The only difference I made was that I put the chops in the middle of the potatoes"