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Pork Chops with Scalloped Potatoes

 Pork Chops with Scalloped Potatoes
Mom always managed to put a delicious hearty meal on the table for us and for our farmhands. This all-in-one main dish has a comforting flavor. -Bernice Morris, Marshfield, Missouri
6 ServingsPrep: 25 min. Bake: 1-1/2 hours


  • 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 pork chops 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

2 of 2

Pork Chops with Scalloped Potatoes (continued)

Directions (continued)

  • with paprika and parsley. Yield: 6 servings.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.