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Scalloped Pork Chops Recipe

I think you'll agree this delightful meat-and-potatoes dish makes a wonderful winter meal. Every time I prepare it, the whole family showers me with compliments, especially the men.
TOTAL TIME: Prep: 15 min. Bake: 50 min. YIELD:4 servings

Ingredients

  • 4 bone-in pork loin chops (1/2 inch thick and 8 ounces each)
  • 1 tablespoon vegetable oil
  • 1/4 cup chopped onion
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1/2 cup milk
  • 3 cups thinly sliced peeled potatoes (about 1/2 pound)
  • 6 cups shredded cabbage (about 1 pound)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  • 1. In a large skillet, cook pork chops over medium heat in oil until no longer pink; remove from pan and keep warm. Drain; reserving 1 teaspoon drippings. In the same pan, saute onion in drippings until tender. Stir in soup and milk.
  • 2. In a greased 2-1/2-qt. casserole, layer half of the potatoes, cabbage, salt and pepper. Pour 3/4 cup soup mixture on top. Repeat layers. Top with pork chops.
  • 3. Pour remaining soup mixture over chops. Cover and bake at 350° for 50-60 minutes or until pork and vegetables are tender. Yield: 4 servings.

Nutritional Facts

1 each: 321 calories, 13g fat (4g saturated fat), 35mg cholesterol, 740mg sodium, 38g carbohydrate (7g sugars, 5g fiber), 15g protein

Reviews for Scalloped Pork Chops

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MY REVIEW
Reviewed Jul. 9, 2014

"A very tasty economical one dish meal. I have made this several times for guest and it was always very well liked. I add some shredded cheese over the top of mine and return it to the oven just long enough to melt the cheese for extra yumminess!"

MY REVIEW
Reviewed Apr. 21, 2010

"Very tasty. My husband loved it."

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Wine Pairings

Light-Bodied Red Wine

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