Recipe by JAMON0126
"This is the greatest recipe I was ever given. It is a family favorite for us. Simple yet delicious pork chops and scalloped potatoes baked with chicken broth and a hint of paprika."
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1 1/2 teaspoons
ground black pepper
1 (14.5 ounce) can
thinly sliced potatoes
I have been making this for a couple of years now. To keep the meat moist, place the browned meat on the bottom of the pan with the sliced potatoes on the top and pour the sauce over everything.
Way better this way.
It was fine. Bland at best. I'm hoping it was because I like a creamy scallop potato and this wasn't.
I made this tonight following some of the suggestions: omitted the salt, seasoned chops with garlic powder, seasoning salt, onion powder and pepper, added sliced onions to potatoes, added fresh garlic and heavy cream to sauce. Baked taters 30 min, then added chops and baked covered 30 min, uncovered 15 min. EXCELLENT! This is going into my regular rotation.
I made this recipe according to direction but threw it all in the crock pot for 4 hours and it turned out AWESOME! I reduced the salt to 1 tsp. & breaded the pork chops with...yes shake & bake (hubby likes it) they came out very tender and the potatoes were delicious! Thank you Monica!
I have to give this 5 stars because my pickiest child had seconds! He's never even eaten an entire pork chop before....probably my fault...I always seem to dry them out. The chops were tender and flavorful, but I did tweak the recipe by following some suggestions from other reviewers. I did not have chicken broth, so I used 2 cups of water and 2 chicken boullion cubes. (added a pinch extra flour) I cut the salt down, but next time I will omit altogether. Also, I doubled the gravy....put 1/2 on the potatoes and baked covered for 30 minutes, then added the browned chops (seasoned well) and poured the remainder of the gravy over them. Baked covered for 45 minutes, uncovered for 15. Perfect! This is a keeper! Thanks for the recipe :)
This is a very basic recipe and is even better with onions and cheese in the potatoes. Yes, an hour and a half is a long time UNLESS you use a chop at least an inch and a half thick. Living in Iowa, we don't do thin chops. If your chops are thinner, start the potatoes first and add chops the last half hour or so depending on the thickness. You can par boil your potatoes to speed things up or cover and microwave for 10 to 15 minutes. I am not one to add much salt while cooking so we salt ours at the table since there is alot of salt in the broth unless you use low sodium. Happy cooking!
I wanted to try something new instead of the same old pork chop recipe so I tried this and my husband loved it!!! No leftovers for once. I added more potatoes and cooked them for 30 minutes before adding the chops because we like them soft. The gravy was great. I used salt reduced chicken broth and didn't add any salt to the gravy and it was wonderful. Thanks for sharing.
I loved this recipe. Good comfort food :) I substituted condensed cream soup (chicken dijon)plus 1/2 cup of water for the chicken broth for additional flavor and creaminess.
* Percent Daily Values are based on a 2,000 calorie diet.
Pork Chops and Scalloped Potatoes
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 111
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