Pork Chops with Scalloped Potatoes Recipe

4.5 103 113
Pork Chops with Scalloped Potatoes Recipe
Pork Chops with Scalloped Potatoes Recipe photo by Taste of Home
Publisher Photo

Pork Chops with Scalloped Potatoes Recipe

Read Reviews
4.5 103 113
Publisher Photo
Mom always managed to put a delicious hearty meal on the table for us and for our farmhands. This all-in-one comforting pork chops recipe reminds me of home. —Bernice Morris, Marshfield, Missouri
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 1-1/2 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 1-1/2 hours

Ingredients

  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1 can (14-1/2 ounces) chicken broth
  • 6 pork rib or loin chops (3/4 inch thick)
  • 2 tablespoons canola oil
  • Additional salt and pepper, optional
  • 6 cups thinly sliced peeled potatoes
  • 1 medium onion, sliced
  • Paprika and minced fresh parsley, optional

Directions

In a small saucepan, melt butter; stir in the flour, salt and pepper until smooth. Add broth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat and set aside.
In a large skillet, brown the pork chops on both sides in oil; sprinkle with additional salt and pepper if desired.
In a greased 13-in. x 9-in. baking dish, layer potatoes and onion. Pour broth mixture over layers. Place pork chops on top.
Cover and bake at 350° for 1 hour; uncover and bake 30 minutes longer or until meat and potatoes are tender. If desired, sprinkle with paprika and parsley. Yield: 6 servings.

Test Kitchen Tips
  • A mandoline makes quick work of slicing potatoes and onions.
  • Rib chops are recommended because they have a slightly higher fat content than leaner loin chops. Even with longer cooking times, they tend to stay juicy and flavorful. Bonus: They're usually less expensive!
  • Originally published as Pork Chops with Scalloped Potatoes in Taste of Home August/September 1994, p37

    Nutritional Facts

    1 serving: 574 calories, 29g fat (11g saturated fat), 128mg cholesterol, 1015mg sodium, 36g carbohydrate (3g sugars, 3g fiber), 40g protein.

    Popular Videos

    • 3 tablespoons butter
    • 3 tablespoons all-purpose flour
    • 1-1/2 teaspoons salt
    • 1/4 teaspoon pepper
    • 1 can (14-1/2 ounces) chicken broth
    • 6 pork rib or loin chops (3/4 inch thick)
    • 2 tablespoons canola oil
    • Additional salt and pepper, optional
    • 6 cups thinly sliced peeled potatoes
    • 1 medium onion, sliced
    • Paprika and minced fresh parsley, optional
    1. In a small saucepan, melt butter; stir in the flour, salt and pepper until smooth. Add broth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat and set aside.
    2. In a large skillet, brown the pork chops on both sides in oil; sprinkle with additional salt and pepper if desired.
    3. In a greased 13-in. x 9-in. baking dish, layer potatoes and onion. Pour broth mixture over layers. Place pork chops on top.
    4. Cover and bake at 350° for 1 hour; uncover and bake 30 minutes longer or until meat and potatoes are tender. If desired, sprinkle with paprika and parsley. Yield: 6 servings.

    Test Kitchen Tips
  • A mandoline makes quick work of slicing potatoes and onions.
  • Rib chops are recommended because they have a slightly higher fat content than leaner loin chops. Even with longer cooking times, they tend to stay juicy and flavorful. Bonus: They're usually less expensive!
  • Originally published as Pork Chops with Scalloped Potatoes in Taste of Home August/September 1994, p37

    Select the Newsletters that interest you to subscribe

    By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

    Please enter a valid email

    You Are successfully subscribed

    ERROR! Please try Again

    Reviews forPork Chops with Scalloped Potatoes

    My Review
    Click stars to rate
    Loading Image
    Any changes to your rating or review will appear where you originally posted your review
    Sort By :

    Average Rating
    MY REVIEW
    Margo User ID: 9440884 285517
    Reviewed Mar. 24, 2018

    "Used the onion soup marinade. Also put chicken broth in pan after Browning pork chops to get the flavor from Browning and then added it to the roux. Also saiutade onions. Excellent."

    MY REVIEW
    Beverly User ID: 9440520 285478
    Reviewed Mar. 23, 2018

    "I didn't make any changes and found this recipe using one sliced onion would have been much better with less onion."

    MY REVIEW
    frank User ID: 9430773 285419
    Reviewed Mar. 21, 2018

    "Put a package of lipton onion soup mix in the chicken broth in a gallon freezer bag with the pork chops. shake it up and put in refrigerator over nite. then proceed with step 1. Not enough flavor is solved. slice potatoes thin and only bake 1 hour for juicy chops. with you roux and onion powder soup it is not runny and VERY flavorful."

    MY REVIEW
    justkathere User ID: 8870035 285415
    Reviewed Mar. 21, 2018

    "I followed what the reviewer Wintere suggested and OMG - will make these again. They were fantastic. But I cut the entire recipe down for 2 since there is only me. Thanks again."

    MY REVIEW
    4800 User ID: 1111548 285402
    Reviewed Mar. 21, 2018

    "A friend fixed this dinner for us many years ago. We loved it and got the recipe from her. This is one of my husband's favorite dishes. It's a winner!"

    MY REVIEW
    Robyne User ID: 9439751 285380
    Reviewed Mar. 21, 2018

    "I used boneless/skinless cutlets.

    Excellent Dish."

    MY REVIEW
    Wintere User ID: 8964099 283663
    Reviewed Feb. 13, 2018

    "Wow!!! Just finished cleaning up after making these for dinner tonight. Everyone loved them! I liked the fact that the pork chops stayed moist, but crispy at the same time; baking them with the potatoes make it simple. I coated the pork chops in 1/2 C Flour 1 tsp Paprika 1/2 tsp Salt 1/2 tsp Pepper 1 tsp Oregano. For the sauce, I chopped the onion and sauteed it in the butter, added 3 TBS of the seasoned flour mixture, and followed the rest of the recipe as written. I served this with a side of steamed carrots and buttermilk biscuits. Yum!! Thank you so much for sharing. I will make this one of my regular recipes for pork Chops."

    MY REVIEW
    [email protected] User ID: 6259572 283002
    Reviewed Jan. 31, 2018

    "Great potato sauce - better than any cream of XXXX soup"

    MY REVIEW
    Lisa User ID: 9418183 282960
    Reviewed Jan. 30, 2018

    "I have a recipe by the same name, but it's a bit different. You dredge the pork chops in seasoned flour, then saute them in oil in a skillet till browned. Then remove the pork chops, add 1 tablespoon to the drippings in the pan, add more seasoning if needed, then add 1 cup milk. Cook on medium heat until thick. Slice potatoes and onions and layer in a baking dish. Pour gravy over the potatoes and onions, then top with the pork chops. bake at 400 degrees, covered, for 45 minutes. Remove cover and bake for another 15 minutes....delicious"

    MY REVIEW
    kathyras User ID: 6209435 282419
    Reviewed Jan. 21, 2018

    "Unfortunately I felt like this recipe had very little taste. I won't be making it again."

    Loading Image