Back to Slow-Cooked Pork Chops & Scalloped Potatoes

Print Options


Card Sizes

Slow-Cooked Pork Chops & Scalloped Potatoes Recipe

Slow-Cooked Pork Chops & Scalloped Potatoes Recipe

“This is a wonderful dish. My sister gave me the recipe as a casserole baked in the oven, but I’ve also fixed it in the slow cooker and on the stovetop. Everyone who has tasted it loves it.” Here’s a homey meal that feels Sunday-special. —Elizabeth Johnston, Glendale, Arizona
TOTAL TIME: Prep: 30 min. Cook: 8 hours YIELD:6 servings


  • 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.

Nutritional Facts

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

Sort By :
Danielle User ID: 9027328 259488
Reviewed Jan. 10, 2017

"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."

wytch51 User ID: 7647247 257882
Reviewed Dec. 9, 2016

"I found this recipe and made it for supper last night using the exact recipe. My husband said it was the best pork chop dinner he ever had. I was a bit short on time so cooked it on high for about 4 hours, then reduced it to low for 2 hours. It came out perfect!"

steelers2 User ID: 3612542 257050
Reviewed Nov. 20, 2016

"very very good"

Keeterdog User ID: 8018798 252858
Reviewed Aug. 18, 2016

"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."

tammycookblogsbooks User ID: 7112115 216431
Reviewed Dec. 30, 2014

"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."

Farmcook7 User ID: 7961288 148710
Reviewed Aug. 29, 2014

"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."

slye10001000 User ID: 5787172 112557
Reviewed May. 4, 2014

"This is awesome! It was a success with the eaters. Definitely a keeper."

rozwell User ID: 1687889 176061
Reviewed Jan. 25, 2014

"The pork fell off the bones when done. I also added some sauerkraut. It was a hit in this household"

WintryKiss User ID: 527218 212069
Reviewed Nov. 3, 2013

"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 !!"

111Foodie111 User ID: 7000283 121506
Reviewed Nov. 30, 2012

"This was a tasteless boiled mess.... I would not recommend!

Truly a waste of ingredients..."

paulette4317 User ID: 5847181 148709
Reviewed Sep. 22, 2012

"My husband says that I can make pork chops like this from now on!"

kshea User ID: 2698812 112542
Reviewed Jul. 22, 2012

"I put in some garlic and basil."

euge1 User ID: 3773156 121503
Reviewed Nov. 9, 2011

"didn't like at all"

diane-gforce User ID: 4552997 176059
Reviewed Sep. 28, 2011

"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."

ladyhearts4 User ID: 309164 176057
Reviewed Sep. 9, 2011

"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..."

marciedarcie User ID: 3127814 123404
Reviewed Aug. 9, 2011

"I must have done something wrong. It didnt taste like anything to us."

gratefulservant_AZ User ID: 635512 175815
Reviewed Jul. 24, 2011

"Definitely an easy, relatively healthy comfort type food. Great for summer here. Definitely a keeper. I have a different favorite recipe for winter and fall, but this is my new favorite summer chop recipe. House smells wonderful too!"

AustinCFoster User ID: 5165165 189890
Reviewed Mar. 27, 2011

"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."

AustinCFoster User ID: 5165165 189884
Reviewed Mar. 27, 2011

"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."

ericajo2001 User ID: 5000271 189882
Reviewed Sep. 29, 2010

"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."

Loading Image