Show Subscription Form

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

Pork Chops with Scalloped Potatoes Recipe

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

Reviews for Pork Chops with Scalloped Potatoes

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Jan. 26, 2015

"wonderful! I sprinkled the paprika in the sauce mixture."

Reviewed Jan. 19, 2015

"Made this a one pot meal by browning the pork chops in a 12" cast iron skillet then removing them to a plate (I only had 4 - 1" loin chops). Next I made the gravy scraping the bits from browning the pork chops. Had read reviews and put the pork chops back in the gravy followed by the onions and potatoes. Pulled the pork chops back to the top during the last 30 minutes. Perfect! Excellent meal and hardly any dishes."

Reviewed Jan. 18, 2015

"Very good"

Reviewed Jan. 12, 2015

"My family loved it, but I would cut the salt in half next time. I even used my own homemade chicken broth without salt, just poultry seasoning. I too cooked the chops on the bottom and they came out perfectly moist and fork tender. Thanks for sharing the recipe."

Reviewed Jan. 12, 2015

"Wow! I made this dish tonight and my entire family LOVED it (& they can be very picky--3 teenagers)!!! I had 2 packs of pork chops and followed this recipe for 1 pack and a different recipe for the other pack. This one won - - hands down! I used everything listed in the recipe, but used Lawry's Seasoning Salt with the pepper. This is by far the best pork chop dish I have ever made. Something to note: After an hour, I took the cover (tin foil) off and checked the pork chops and potatoes. They were done, therefore, my meal was done in 1 hour instead of 1 1/2 hours. I'm so glad I checked them so that they didn't end up dry. This was an easy and delicious 5 star meal that I will be making often! (*I did not need to double the sauce because this recipe made plenty of sauce.)"

Loading Image