Reviewed: Feb. 9, 2007

I was very disappointed in the overall flavor. it was just lacking. Too soupy even the second day.

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Betty T

Cooking Level: Intermediate

Home Town: Taylor, Michigan, USA

Living In: Houston, Texas, USA

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Reviewed: Feb. 8, 2007

Monica...you took me back home again to my mother's cooking. I haven't had "Hot Pot" (it's what we call it) since her death 26 years ago and have been looking for this recipe FOREVER. I savored every bite. Thank you for bringing a smile to my face and helping me remember my mother through this recipe.

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WHSPRS

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Voorhees, New Jersey, USA

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Reviewed: Jan. 31, 2007

Excellent recipe. chops were very tender. I took suggestions of other reviews and cut the salt in 1/2. definitely wouldn't add the whole amount. very good recipe!

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Mom of Two

Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

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Reviewed: Jan. 29, 2007

We absolutely LOVED this recipe. There were no leftovers & even the little ones agreed that it was wonderful. I did follow the advice of some of the others. I wanted it done quicker than the recipe called for so I precooked the potatoes by boiling them for about 10 mintutes before placing them in the baking dish. I also used less salt, as suggested & added a little more pepper (my own touch). My favorite, which everyone tends to overlook is the power of paprika! I love paprika on poultry. It gives it great flavor so I used it generously. I only had to cook for about 30 min covered & 15 uncovered and it was scrumptuous! Thanks for the quick & easy recipe!

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jennifer_95

Cooking Level: Intermediate

Living In: Williamsburg, Virginia, USA

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Reviewed: Jan. 15, 2007

Tremendous! I nuked the sliced potatoes for 5 minutes, omitted the salt and added a touch of seasoned salt to the gravy. Only had to bake it for 1 hour, and the chops were pretty thick. What a great recipe!

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PUSHINRN

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Reviewed: Jan. 13, 2007

My family thought this was a great dish. Made a roux from the butter/flour as someone had suggested. Used olive oil instead of butter to brown the chops. After chops browned I sauteed an onion in the olive oil, then added onion and oil to the gravy. Also since in a hurry I followed another suggestion and microwaved the taters a little first. Cooked in oven for 30 minutes. This was a hit with the family, just wish I had made more gravy, it was VERY tasty.

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valerie

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Reviewed: Jan. 9, 2007

I've made this a few times now. The first time I thought it was missing something. It was bland and a little too salty. The next time I threw in some thyme, garlic powder, and minced onion, and I cut down on the salt. Delish!

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JUMAHA

Cooking Level: Intermediate

Home Town: Fridley, Minnesota, USA

Living In: Maple Grove, Minnesota, USA

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Reviewed: Jan. 6, 2007

Family LOVED it! I followed Loriann's suggestion ALL the way! Thanks!

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kristi

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Reviewed: Jan. 3, 2007

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.

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Lori

Cooking Level: Intermediate

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Reviewed: Dec. 5, 2006

Potatoes were excellent but the pork wasn't as moist as I was expecting it to be.

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missalea

Living In: Edgerton, Wisconsin, USA

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Reviewed: Sep. 29, 2006

great recipe. simple to make. what more could i ask for?

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Richard

Living In: Corpus Christi, Texas, USA

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Reviewed: Sep. 24, 2006

I found this to be a little bland. Liked the potatoes, the chops were dull. Will probably make again omitting the chops.

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Becky Smith

Cooking Level: Expert

Living In: Hamilton, Ohio, USA

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Reviewed: Sep. 24, 2006

I added cream of chicken soup to the chicken broth, and I added lots of seasonings to the pork chops. My husband really enjoyed this.

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MTFBWY

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Reviewed: Sep. 21, 2006

i really did not care for this recipe at all. It was extremely bland. The pork chops were a little dry as well. The potatoes needed more seasoning. They tasted too much like chicken soup.

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Tracy

Cooking Level: Intermediate

Home Town: Canton, Massachusetts, USA

Living In: Austin, Texas, USA

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Reviewed: Sep. 21, 2006

I made just the potatoes and changed the recipe a little to eliminate the butter fat. I finely chopped one onion and sauted it in a tiny bit of oil. Then I added the flour to make a roux followed by 1 cup of chicken broth, 1 cup of skim milk, salt and pepper. I simmered and whisked the mixture with a whisk until it boiled and all the lumps dissolved. I cooked the potatoes for about 10 minutes in the microwave while I was making the sauce and then baked it all for about 30 minutes. It turned out delicous!

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Melissa

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Reviewed: Sep. 9, 2006

I am going to give this 4 stars although I am truly undecided. I have a problem with the flavor. I added to the chops Mrs. Dash, garlic & onion powder, season salt, pepper and salt and still felt it was lacking. My husband came to the same conclusion. It's missing something. I just can't figure it out. Cheese soup maybe? I don't know. The potatoes are yummy but the chops need something more. Maybe a slow cooker?? We both like it enough to make it again but I'll need to work on additional flavor.

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ryann

Cooking Level: Intermediate

Home Town: Kelseyville, California, USA

Living In: Seymour, Texas, USA

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Reviewed: Sep. 6, 2006

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 :)

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LoriAnn

Cooking Level: Intermediate

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Reviewed: Jul. 26, 2006

I thought this recipe was just ok. I took other members' advice and baked the potatoes for 30 minutes before adding the chops. I decided to cover the potatoes in ALL the gravy, then baked it covered in foil. Pulled it out, added the browned chops, and decided to add some cream of chicken soup + water so the chops wouldn't dry out. I then baked for 40 minutes with foil, 20 without. Potatoes turned out perfect, chops were perfect, I just thought it was lacking flavor. Don't add the salt at the beginning - the broth adds plenty. I would only make this again if I didn't have ingredients to make something else.

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Sarah B.

Cooking Level: Intermediate

Home Town: Paola, Kansas, USA

Living In: Wichita, Kansas, USA

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Reviewed: Jul. 20, 2006

Was looking for a different pork chop recipe the whole family would eat and ended up quite pleased. I followed some of the tips from previous reviewers. I didn't add the salt and cooked the potatoes 30 minutes on their own. Turned out really good. Will definitely make again.

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ladybug

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Reviewed: Jul. 20, 2006

very good! I didn't have any potatoes so I opened a box of dehydrated potatoes from a scalloped potatoes box and ditched the seasoning packet. I also doubled the sauce recipe (only ended up using 3/4 of it. Cut the salt AT LEAST in half. I mixed dehydrated onions in with the potatoes and sprinkled some on the pork chops and seasoned them with Natures Seasoning, garlic salt, pepper and onion powder. Very easy to prepare and delicious-not 5 star delicious, but still yummy enough to make again. Thanks!

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TRACIBEAR

Living In: Frisco, Texas, USA

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Pork Chops and Scalloped Potatoes

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