Pork Chops with Scalloped Potatoes
Total TimePrep: 25 min. Bake: 1-1/2 hours
This is a great recipe! I make it often and my family really likes it. My son in law doesn’t like scalloped potatoes, but he really likes this dish. It’s a great meal to make for a new mom. I serve it with peas.
Bernice Morris, recipe is GREAT! BTW, I was born in Marshfield, Mo. Do you know any Hastings or Tuckers???
I think my family must have been last :) We never made separate white sauce.. we layered potatoes, flour, butter pats , salt and pepper..then we poured milk over the top ...if we had pork chops as our meat we put them on top of the potatoes..
I made this according to recipe except sprinkled Lawry's on the chops, baked the potatoes and onions covered for 30 minutes then added pork chops and baked uncovered for 30 minutes. Pretty good.
I read all the reviews first and then made this dish. I preboiled the potatoes after they were sliced, then used that pan to make the sauce to put over the potatoes. I seared the pork steaks in the iron skillet, moved them to a platter and arranged the potatoes and onions in the iron skillet and poured over the sauce. I put the pork steaks on top of the potatoes and baked this for 30 minutes covered. I removed the foil and baked it 15 more minutes. Everything was done and delicious. My family raved. I will make this again.
Not impressed won’t make this again.
Sounds great, but, three pans in order to make one dish! No way.
Delicious! But I tweaked it a little. I baked the potatoes and gravy first for half hour. And I put onion powder in the gravy. I also marinated the pork with cajun seasoning and olive oil for a few hours before hand. Then I coated the pork with corn starch to hold the moisture inside. Pan fried it with a little olive oil enough to sear it. Then add to the potatoes. And I keep it closed the whole time. Bake another 30 min in 325F
I made this for dinner tonight, but cut it down to 2 pork chops for the two of us. I made it per the recipe, except for the addition of poultry seasoning sprinkled on the chops (I like this on chops) and the potatoes (I thought they could probably use more than just salt and pepper). I used a mandolin to slice the potatoes and onions very thin. The potatoes were delicious, but after 25 minutes the 1/2 inch thick pork chops were dry and way overdone. I could not see baking this for the recommended hour and a half since the chops are browned, which par-cooks them. I would recommend checking for doneness early. I did have my doubts about "scalloped" potatoes with chicken broth, but they were so good I would make them on their own next time.
Made this for my family