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

Pork Chops with Scalloped Potatoes Recipe

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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


  • 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


  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.
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.

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Reviewed Nov. 22, 2015

"So easy and great comfort food! Doesn't freeze well. I cooked it in a slow cooker on low for 3 hrs and worked great."

Reviewed Oct. 22, 2015

"Love this recipe, especially during the cold months! Would I be able to put this in a slow cooker too instead of baking it?"

Reviewed Oct. 20, 2015

"This was good... not great"

Reviewed Oct. 19, 2015

"Easy and delicious. Will make again! Next time I will do as many others recommended, put the chops on the bottom, and for the last 30 minutes put them on top."

Reviewed Oct. 13, 2015

"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."

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