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Pork Chops with Scalloped Potatoes Recipe
Pork Chops with Scalloped Potatoes Recipe photo by Taste of Home
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Pork Chops with Scalloped Potatoes Recipe

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4.5 87 97
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Mom always managed to put a delicious hearty meal on the table for us and for our farmhands. This all-in-one comforting main dish reminds me of home. —Bernice Morris, Marshfield, Missouri
TOTAL TIME: Prep: 25 min. Bake: 1-1/2 hours
MAKES:6 servings
TOTAL TIME: Prep: 25 min. Bake: 1-1/2 hours
MAKES: 6 servings

Ingredients

  • 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

Nutritional Facts

1 serving: 574 calories, 29g fat (11g saturated fat), 128mg cholesterol, 1015mg sodium, 36g carbohydrate (3g sugars, 3g fiber), 40g protein.

Directions

  1. 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.
  2. In a large skillet, brown the pork chops on both sides in oil; sprinkle with additional salt and pepper if desired.
  3. In a greased 13-in. x 9-in. baking dish, layer potatoes and onion. Pour broth mixture over layers. Place pork chops on top.
  4. 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.

Test Kitchen Tips
  • A mandoline makes quick work of slicing potatoes and onions.
  • Rib chops are recommended because they have a slightly higher fat content than leaner loin chops. Even with longer cooking times, they tend to stay juicy and flavorful. Bonus: They're usually less expensive!
  • Originally published as Pork Chops with Scalloped Potatoes in Taste of Home August/September 1994, p37

    Light-Bodied Red Wine

    Enjoy this recipe with a light-bodied red wine such as Pinot Noir.


    Reviews for Pork Chops with Scalloped Potatoes

    AVERAGE RATING
    (97)
    RATING DISTRIBUTION
    5 Star
     (71)
    4 Star
     (17)
    3 Star
     (7)
    2 Star
     (0)
    1 Star
     (2)
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    MY REVIEW
    triciacuff User ID: 3951055 264524
    Reviewed Apr. 10, 2017

    "great recipe. Since there are only 2 of us, I halved it with no problems. Also made with like amount of chicken broth made with bullion since I was out of broth. Tasted great and met with Husband approval! Watch the salt amount if using bullion or not homemade chicken broth. Skipped extra 30 min uncover time as they were done already."

    MY REVIEW
    RSP1949 User ID: 8401440 264519
    Reviewed Apr. 10, 2017

    "First time writing a review but wanted to comment after following some of the other reviewer recommendations. Sadly, I should have tried the recipe first as written but so many said that additional sauce was needed. So rather than double the ingredients, I did a 1.5X the amounts and had enough sauce to sufficiently cover the potatoes. After an hour, I removed the foil and there was so much sauce/juice that the dish was swimming in liquid. I literally spooned out all of the extra sauce which easily made up the extra 1/2 that I added. The potatoes were very tender (used a mandolin for thinner slices) and the sauce was a hit -- delicious. Next time I would brown the chops and only add to the dish at the last 30 minutes of cooking. I used 1 inch chops and they turned out dryer than I'd like. Will make again but without the extra sauce"

    MY REVIEW
    48nascar User ID: 820843 264407
    Reviewed Apr. 6, 2017

    "I followed the directions and to me it was a waste of meat. The chops were horrible, very hard. Potatoes were good with the gravy."

    MY REVIEW
    cawilliamson User ID: 3331836 263879
    Reviewed Mar. 25, 2017

    "Very tasty and moist! The only thing I would change would be to skip the last 30 minutes uncovered. It seems to dry the pork out. Mine were done in the hour the chops were covered. Delicious!!"

    MY REVIEW
    Kevinw59 User ID: 8895507 263752
    Reviewed Mar. 22, 2017

    "Absolutely delicious. One of our favorite recipes."

    MY REVIEW
    KookieB User ID: 8859340 263737
    Reviewed Mar. 21, 2017

    "MMM MMM Good! Easy comfort food. Keeper!"

    MY REVIEW
    Farela User ID: 9074991 261120
    Reviewed Feb. 11, 2017

    "It's the first time that I try to prepare something so easy, It turned delicious and even my 3 yo son enjoyed."

    MY REVIEW
    wagondorfer User ID: 1632905 260388
    Reviewed Jan. 27, 2017

    "Prepping takes a bit of time but the meal was good. Only fixed four pork chops because there are only two of us. Potatoes were better the second night warmed up with the remaining two chops."

    MY REVIEW
    Lobstergirl User ID: 7734767 257066
    Reviewed Nov. 21, 2016

    "I'm thinking 1 hour is too long to cook these chops. I think I would just brown the chops and put them on top of my scalloped potatoes that have been in the oven for awhile and let everything finish at the same time."

    MY REVIEW
    Lola User ID: 8972117 257043
    Reviewed Nov. 20, 2016

    "The gravy was bland..no flavor. I added some sharp cheddar to the broth mixture and it made it much tastier. More like a scalloped potato."

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