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Slow-Cooked Pork Chops & Scalloped Potatoes Recipe

Slow-Cooked Pork Chops & Scalloped Potatoes Recipe

“This is a wonderful dish. My sister gave me the recipe as a casserole baked in the oven, but I’ve also fixed it in the slow cooker and on the stovetop. Everyone who has tasted it loves it.” Here’s a homey meal that feels Sunday-special. —Elizabeth Johnston, Glendale, Arizona
TOTAL TIME: Prep: 30 min. Cook: 8 hours YIELD:6 servings


  • 4 medium potatoes, peeled and thinly sliced
  • 6 bone-in pork loin chops (7 ounces each)
  • 1 tablespoon canola oil
  • 2 large onions, sliced and separated into rings
  • 2 teaspoons butter
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1 cup fat-free milk


  • 1. Place potatoes in a 5- or 6-qt. slow cooker coated with cooking spray. In a large nonstick skillet, brown pork chops in oil in batches.
  • 2. Place chops over potatoes. Saute onions in drippings until tender; place over chops. Melt butter in skillet. Combine the flour, salt, pepper and broth until smooth. Stir into pan. Add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
  • 3. Pour sauce over onions. Cover and cook on low for 8-10 hours or until pork is tender. Skim fat and thicken cooking juices if desired. Yield: 6 servings.

Nutritional Facts

1 each: 372 calories, 12g fat (4g saturated fat), 90mg cholesterol, 389mg sodium, 29g carbohydrate (6g sugars, 2g fiber), 35g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 1 fat.

Reviews for Slow-Cooked Pork Chops & Scalloped Potatoes

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Reviewed Aug. 30, 2017

"This didn't turn out good but mostly because it was in the slow cooker too long. I didn't get home from work as early as I expected.The potatoes were way over cooked.I will try the porkchops again without the potatoes."

Reviewed Jan. 10, 2017

"I have made this several times and I have tweaked some things for more flavor. I salt and pepper the pork prior to browning it. I used yukon gold potatoes instead of russet. I use salt free creole seasoning in everything I make for extra flavor without the sodium. I added in parsley, minced garlic, and a dash of crushed red pepper flakes when saut?eing the onions. This recipe is very basic and great on its own, but adding spices according to your own taste is really necessary. I think that this is the reason some gave this recipe negative reviews."

Reviewed Dec. 9, 2016

"I found this recipe and made it for supper last night using the exact recipe. My husband said it was the best pork chop dinner he ever had. I was a bit short on time so cooked it on high for about 4 hours, then reduced it to low for 2 hours. It came out perfect!"

Reviewed Nov. 20, 2016

"very very good"

Reviewed Aug. 18, 2016

"My family loved this-with a few of my own tweaks. I added an envelope of Beefy Onion soup instead of the chicken broth and increased the milk to 1 1/2 cups. I also added enough Gravy Master (browning agent) to darken the gravy to our liking. MUCH more flavor this way and far more eye appealing than the milky gravy."

Reviewed Dec. 30, 2014

"I really like scalloped potatoes. When I saw this recipe with pork instead of ham, I was excited to try it. The pork gives this dish such a different flavor. The sauce that this dish makes is tasty, so much so that it will be the only recipe I use for scalloped potatoes (with or without meat) from now on. Any food that has the words "reduced" or "fat-free" is not for me. When I made this recipe I used ingredients that were not the healthier versions. I also used salt according to my tastes, not following the recipe - meat and potatoes need a good amount of salt to be tasty in my opinion."

Reviewed Aug. 29, 2014

"This is a classic fall & winter dish at our table. I made this basic recipe, doubling it for a farm crew, but didn't have low-sodium broth, so I used regular broth, as well as upped the overall salt in the recipe. Although this version is probably much healthier, I believe potatoes require much more than 1/4 tsp. salt. It's all a matter of taste, I guess. Generally, a roux requires a tsp. of salt & 1/4 tsp. of pepper. Unless you are using a smoked meat like ham, I would use a very generous teaspoon of salt for 6 potatoes. Sometimes we add cheese to the layers of potatoes, cut back on the onion, substitute milk, cream, or canned milk, & add minced garlic to the sauce....Just whatever we happen to have on hand, but the basic recipe is the same. I happen to have a lactose intolerant employee, so we made this chicken broth version using onion, garlic, salt & pepper, with paprika & sage sprinkled on the chops."

Reviewed May. 4, 2014

"This is awesome! It was a success with the eaters. Definitely a keeper."

Reviewed Jan. 25, 2014

"The pork fell off the bones when done. I also added some sauerkraut. It was a hit in this household"

Reviewed Nov. 3, 2013

"i agree with a few others and wish i woulda read the reviews before ... a horrible boiled mess and a waste of time and ingredients !! i even added some fresh parsley and a few other spices to liven it up cuz it looked bland to begin with ... and the cooking time is insanely crazy .. it was HORRIBLE !!! sorry taste of home ..........big FAIL !!"

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