Scalloped Pork Chops Recipe

4.5 2 3
Publisher Photo

Scalloped Pork Chops Recipe

Read Reviews
4.5 2 3
Publisher Photo
I think you'll agree this delightful meat-and-potatoes dish makes a wonderful winter meal. Every time I prepare it, the whole family showers me with compliments, especially the men.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Bake: 50 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Bake: 50 min.

Ingredients

  • 4 bone-in pork loin chops (1/2 inch thick and 8 ounces each)
  • 1 tablespoon vegetable oil
  • 1/4 cup chopped onion
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1/2 cup milk
  • 3 cups thinly sliced peeled potatoes (about 1/2 pound)
  • 6 cups shredded cabbage (about 1 pound)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

In a large skillet, cook pork chops over medium heat in oil until no longer pink; remove from pan and keep warm. Drain; reserving 1 teaspoon drippings. In the same pan, saute onion in drippings until tender. Stir in soup and milk.
In a greased 2-1/2-qt. casserole, layer half of the potatoes, cabbage, salt and pepper. Pour 3/4 cup soup mixture on top. Repeat layers. Top with pork chops.
Pour remaining soup mixture over chops. Cover and bake at 350° for 50-60 minutes or until pork and vegetables are tender. Yield: 4 servings.
Originally published as Scalloped Pork Chops in Country Pork 1996, p83

Nutritional Facts

1 each: 321 calories, 13g fat (4g saturated fat), 35mg cholesterol, 740mg sodium, 38g carbohydrate (7g sugars, 5g fiber), 15g protein.

  • 4 bone-in pork loin chops (1/2 inch thick and 8 ounces each)
  • 1 tablespoon vegetable oil
  • 1/4 cup chopped onion
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1/2 cup milk
  • 3 cups thinly sliced peeled potatoes (about 1/2 pound)
  • 6 cups shredded cabbage (about 1 pound)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  1. In a large skillet, cook pork chops over medium heat in oil until no longer pink; remove from pan and keep warm. Drain; reserving 1 teaspoon drippings. In the same pan, saute onion in drippings until tender. Stir in soup and milk.
  2. In a greased 2-1/2-qt. casserole, layer half of the potatoes, cabbage, salt and pepper. Pour 3/4 cup soup mixture on top. Repeat layers. Top with pork chops.
  3. Pour remaining soup mixture over chops. Cover and bake at 350° for 50-60 minutes or until pork and vegetables are tender. Yield: 4 servings.
Originally published as Scalloped Pork Chops in Country Pork 1996, p83

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MY REVIEW
gunslinger User ID: 544392 23174
Reviewed Jul. 9, 2014

"A very tasty economical one dish meal. I have made this several times for guest and it was always very well liked. I add some shredded cheese over the top of mine and return it to the oven just long enough to melt the cheese for extra yumminess!"

MY REVIEW
pburchell User ID: 984199 45672
Reviewed Apr. 21, 2010

"Very tasty. My husband loved it."

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