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Scalloped Pork Chop Combo Recipe

Sherry Schoneman knows how to dress up a box of scalloped potatoes. The Cedar Falls, Iowa cook creates a meal-in-one by adding vegetables to the potatoes before topping them with moist chops.
TOTAL TIME: Prep: 15 min. Bake: 30 min. + standing YIELD:6 servings


  • 6 bone-in pork loin chops (1/2 inch thick)
  • 2 tablespoons vegetable oil
  • 1 teaspoon salt
  • 2 cups water
  • 1 package (10 ounces) frozen French-style green beans
  • 1 cup thinly sliced carrots
  • 1 package (5 ounces) scalloped potatoes
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 2/3 cup milk
  • 2 tablespoons butter or margarine
  • 1/2 teaspoon Worcestershire sauce


  • 1. In a large skillet, brown pork chops in oil; sprinkle with salt. In a large saucepan, bring the water to a boil; add beans, carrots, potatoes with contents of sauce packet, soup, milk, butter and Worcestershire sauce. Bring to a boil.
  • 2. Transfer to a greased 13-in. x 9-in. baking dish; top with pork chops.
  • 3. Cover and bake at 350° for 25 minutes. Uncover; bake 5 minutes longer or until pork and vegetables are tender. Let stand for 10 minutes before serving. Yield: 6 servings.

Nutritional Facts

1 each: 439 calories, 21g fat (8g saturated fat), 103mg cholesterol, 1263mg sodium, 28g carbohydrate (6g sugars, 4g fiber), 35g protein.

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