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Scalloped Pork Chops

 Scalloped Pork Chops
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.
4 ServingsPrep: 15 min. Bake: 50 min.


  • 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


  • 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.
  • 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.
  • 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.

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Scalloped Pork Chops (continued)

Nutritional Facts: 1 serving (1 each) equals 321 calories, 13 g fat (4 g saturated fat), 35 mg cholesterol, 740 mg sodium, 38 g carbohydrate, 5 g fiber, 15 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.