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Scalloped Pork Chop Combo Recipe

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Sherry Schoneman knows how to dress up a box of scalloped potatoes. The Cedar Falls, Iowa cook creates a meal-in-one by adding vegetables to the potatoes before topping them with moist chops.
TOTAL TIME: Prep: 15 min. Bake: 30 min. + standing
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Bake: 30 min. + standing
MAKES: 6 servings

Ingredients

  • 6 bone-in pork loin chops ( 1/2 inch thick and 7 ounces each)
  • 2 tablespoons canola oil
  • 1 teaspoon salt
  • 2 cups water
  • 1 package (10 ounces) frozen French-style green beans
  • 1 cup thinly sliced carrots
  • 1 package (4.9 ounces) scalloped potatoes
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 2/3 cup milk
  • 2 tablespoons butter
  • 1/2 teaspoon Worcestershire sauce

Nutritional Facts

1 serving (1 each) equals 439 calories, 21 g fat (8 g saturated fat), 103 mg cholesterol, 1,263 mg sodium, 28 g carbohydrate, 4 g fiber, 35 g protein.

Directions

  1. In a large skillet, brown pork chops in oil; sprinkle with salt. In a large saucepan, bring the water to a boil; add beans, carrots, potatoes with contents of sauce packet, soup, milk, butter and Worcestershire sauce. Bring to a boil.
  2. Transfer to a greased 13-in. x 9-in. baking dish; top with pork chops.
  3. Cover and bake at 350° for 25 minutes. Uncover; bake 5 minutes longer or until a meat thermometer reads 160&;. Let stand for 10 minutes before serving. Yield: 6 servings.
Originally published as Scalloped Pork Chop Combo in Quick Cooking January/February 2003, p63

Nutritional Facts

1 serving (1 each) equals 439 calories, 21 g fat (8 g saturated fat), 103 mg cholesterol, 1,263 mg sodium, 28 g carbohydrate, 4 g fiber, 35 g protein.

Light-Bodied Red Wine

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

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