Back to Pork Chops with Scalloped Potatoes

Print Options


Card Sizes

Pork Chops with Scalloped Potatoes Recipe

Pork Chops with Scalloped Potatoes Recipe

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 YIELD: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.

Wine Pairings

Light-Bodied Red Wine

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