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Pork Chops with Scalloped Potatoes

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
  • Total Time
    Prep: 25 min. Bake: 1-1/2 hours
  • Makes
    6 servings


  • 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


  • 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 13x9-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.

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


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    Average Rating:
    • Nancy
      Jan 21, 2021

      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.

    • Carol
      Jan 9, 2021

      Bernice Morris, recipe is GREAT! BTW, I was born in Marshfield, Mo. Do you know any Hastings or Tuckers???

    • Teresa
      Jan 1, 2021

      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..

    • Stephanie
      Nov 24, 2020

      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.

    • maryec14
      Nov 2, 2020

      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.

    • Marilyn
      Nov 2, 2020

      Not impressed won’t make this again.

    • MollylovesMommy
      Sep 19, 2020

      Sounds great, but, three pans in order to make one dish! No way.

    • JP
      Sep 16, 2020

      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

    • Kathy
      Jul 30, 2020

      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.

    • Nicole
      May 12, 2020

      Made this for my family