Slow-Cooked Pork Chops & Scalloped Potatoes Recipe
- 4 medium potatoes, peeled and thinly sliced
- 6 bone-in pork loin chops (7 ounces each)
- 1 tablespoon canola oil
- 2 large onions, sliced and separated into rings
- 2 teaspoons butter
- 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 can (14-1/2 ounces) reduced-sodium chicken broth
- 1 cup fat-free milk
- 1. Place potatoes in a 5- or 6-qt. slow cooker coated with cooking spray. In a large nonstick skillet, brown pork chops in oil in batches.
- 2. Place chops over potatoes. Saute onions in drippings until tender; place over chops. Melt butter in skillet. Combine the flour, salt, pepper and broth until smooth. Stir into pan. Add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
- 3. Pour sauce over onions. Cover and cook on low for 8-10 hours or until pork is tender. Skim fat and thicken cooking juices if desired. Yield: 6 servings.
1 each: 372 calories, 12g fat (4g saturated fat), 90mg cholesterol, 389mg sodium, 29g carbohydrate (6g sugars, 2g fiber), 35g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 1 fat.
Reviews for Slow-Cooked Pork Chops & Scalloped Potatoes
"I have made this several times and I have tweaked some things for more flavor. I salt and pepper the pork prior to browning it. I used yukon gold potatoes instead of russet. I use salt free creole seasoning in everything I make for extra flavor without the sodium. I added in parsley, minced garlic, and a dash of crushed red pepper flakes when saut?eing the onions. This recipe is very basic and great on its own, but adding spices according to your own taste is really necessary. I think that this is the reason some gave this recipe negative reviews."
"very very good"
"My family loved this-with a few of my own tweaks. I added an envelope of Beefy Onion soup instead of the chicken broth and increased the milk to 1 1/2 cups. I also added enough Gravy Master (browning agent) to darken the gravy to our liking. MUCH more flavor this way and far more eye appealing than the milky gravy."
"I really like scalloped potatoes. When I saw this recipe with pork instead of ham, I was excited to try it. The pork gives this dish such a different flavor. The sauce that this dish makes is tasty, so much so that it will be the only recipe I use for scalloped potatoes (with or without meat) from now on. Any food that has the words "reduced" or "fat-free" is not for me. When I made this recipe I used ingredients that were not the healthier versions. I also used salt according to my tastes, not following the recipe - meat and potatoes need a good amount of salt to be tasty in my opinion."
"This is a classic fall & winter dish at our table. I made this basic recipe, doubling it for a farm crew, but didn't have low-sodium broth, so I used regular broth, as well as upped the overall salt in the recipe. Although this version is probably much healthier, I believe potatoes require much more than 1/4 tsp. salt. It's all a matter of taste, I guess. Generally, a roux requires a tsp. of salt & 1/4 tsp. of pepper. Unless you are using a smoked meat like ham, I would use a very generous teaspoon of salt for 6 potatoes. Sometimes we add cheese to the layers of potatoes, cut back on the onion, substitute milk, cream, or canned milk, & add minced garlic to the sauce....Just whatever we happen to have on hand, but the basic recipe is the same. I happen to have a lactose intolerant employee, so we made this chicken broth version using onion, garlic, salt & pepper, with paprika & sage sprinkled on the chops."
"This is awesome! It was a success with the eaters. Definitely a keeper."
"The pork fell off the bones when done. I also added some sauerkraut. It was a hit in this household"
"i agree with a few others and wish i woulda read the reviews before ... a horrible boiled mess and a waste of time and ingredients !! i even added some fresh parsley and a few other spices to liven it up cuz it looked bland to begin with ... and the cooking time is insanely crazy .. it was HORRIBLE !!! sorry taste of home ..........big FAIL !!"
"This was a tasteless boiled mess.... I would not recommend!Truly a waste of ingredients..."
"My husband says that I can make pork chops like this from now on!"
"I put in some garlic and basil."
"didn't like at all"
"Thank you for sharing this great recipe! I used shredded potatoes that I had to use up before they went bad and still turned out great. My kids devoured it telling each other "it's actually pretty good". This will be a regular meal at our house."
"Made this last night.. It was Great!! pork Chops were tender and the sauce was good.I put peeper and garlic saly on the chops when I browned them, I did add more seasoning to the broth because of what the others said, I also used whole milk and reg chicken broth since I already had it.. This is gonna be a keeper..."
"I must have done something wrong. It didnt taste like anything to us."
"Forgot to say, I made it with just 3 pork chops, and had enough potatoes left over to serve with the 3rd chop for a lunch."
"We loved it, especially since the pork chops got so tender and stayed moist. I sauteed 3 small leeks in the butter, and I made the full amount of sauce and added a 1/2 cup of low fat cream cheese. Used about 6 smallish Yukon Gold potatoes, and seasoned them with Paula Deen's House Seasoning, plus added a T. dried sage to the sauce. Took about 4 hrs, first hour on high, then on low. I put foil under the lid to seal it tightly, then for the last 1/2 hour, took off the lid and simmered on high to thicken a bit. Lots of yummy gravy. The basic recipe would have been a little bland without the additions, but the technique was spot on."
"This is a very tasty comfort food-type of meal that is not complicated to make. The pork chops were so tender they were falling apart, and the potatoes had a great flavor. I did have to add more salt & pepper & the prep time was closer to 1 hour than 30 minutes."