READY IN 1½ hrs

Pork Chops with Scalloped Potatoes

Read Reviews (52)

"Pork chops and scalloped potatoes are baked together then served with a rich gravy." — SAJ8192

Directions

Preheat the oven to 350 degrees F (175 degrees C).
Heat a skillet over medium-high heat and coat with nonstick cooking spray. Brown the pork chops on each side, about 2 minutes, then set aside.
Layer half of the potato slices, and half of the onion slices in the bottom of a lightly greased 9x13 inch baking dish. Season with half of the thyme and half of the pepper. Dot with 2 tablespoons of the butter. Arrange pork chops on top of the potatoes, then cover with the remaining potatoes, onion, seasonings, and butter. Dissolve the bouillon cube in hot water, and pour evenly over the casserole. Cover with a lid or aluminum foil.
Bake for 1 hour in the preheated oven. Remove the pork and potatoes to a serving dish with a slotted spoon. Pour the drippings into a skillet. In a small bowl or cup, whisk together the flour and water using a fork. Whisk into the drippings, and cook over medium heat until thickened and bubbly. Serve gravy with pork chops and potatoes.

Kitchen-Friendly View

PREP 30 mins
COOK 1 hr
READY IN 1 hr 30 mins

Reviews More Reviews

Most Helpful Positive Review

Apr 17, 2005

I too agree this is a very good quick pork chop recipe. My kids are allergic to dairy and I have never found a replacement for old fashioned Scalloped Potatoes. I was skeptical but these are very good! The kids liked them too. The only thing I did different was to add and additonal cup of beef broth to the gravy to make more. The recipe handled it just fine and I didn't need to add extra flour at all. Also, don't cut the potatoes too thin (as I did) or they come out a little mushy. Cut maybe 1/4 inch thin.

—SHILLABILA

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Most Helpful Critical Review

Dec 24, 2006

that picture should be redone.it doesn t do justice to the recipe

—cagedviper

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62 Ratings

Jul 30, 2006

This recipe turned out pretty good. But I did make some changes. I only used half an onion, thought that was plenty. I just sprinkled a pinch of thyme on each layer -also plenty...Instead of beef boullion and water, (allergic to MSG) I poured a cup of chicken broth over the top. 1/4 C. butter seemed like too much too. I dotted the layers with several dabs of Smart Balance (butter substitute). I was already to make the gravy after I took the casserole out of the oven, but after removing pork and potatoes to serving dish, the dripping were already thick enough to pour on the chops.

—CURLYGIRL12760

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Nov 09, 2005

We used beef broth instead of the bullion, and added 1/8 cup white wine, 1/8 tsp each minced garlic, oregano and ground red pepper. After about 55 minutes in oven,we topped it with 1/4 cup French fried onions and 1/4 cup shredded cheddar cheese. It was broiled till cheese was crispy to our tate, about 5 minutes. I forgot to thicken the juices as it was getting late but I'll do that on my next attempt! This was good!

—GoodFoodLover

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Mar 21, 2005

I don't know why more people haven't tried this recipe--it's great. I can't eat cheese, so the other scalloped potato and pork recipes don't work for me, but this was is perfect. I scaled it back for two pork chops, and I used beef stock instead of the beef bouillon and water. I took two pork chops out of the freezer and thawed them, and then my husband, who had packaged them for the freezer, told me that I had taken out turkey breasts or tenderloins. But, I made the recipe anyway, and it is very good with turkey. Next time I will make it with pork. The gravy was excellent! I served it with green beans and Irresistible Soda Bread--easy and nutritious meal.

—NICOLES3

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Dec 09, 2004

I am glad I tried this, the pork chops came out VERY tender and the gravy was good too. Next time I will cut the amount of pepper way down, there was too much. The only thing I changed was the gravy, I added salt to my taste and also added enough water to get the gravy to be the consistancy that I like. Thanks for the recipe!

—KATRINA89

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Oct 29, 2010

Great idea to mix these two dishes, and I don't know why I've never thought about it before! I used pork tenderloin, and I cut it into medallions. I also omitted the thyme, and just put dabs of butter on each layer, I don't think it was anywhere near a quarter cup. No need to thicken the juice at the end either, and this was great for lunches the next day. Delicious, tender, and quick.

—Kimberly

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Jan 23, 2008

My husband and I enjoyed this dish. It was easy to make, had good flavor, and the port chops turned out nice and juicy! The only thing I would change next time is how the gravy is made. I would mix the flour with a little of the drippings instead of regular water to prevent clumping, and I would slowly add it to the rest of the drippings until I got the consistency I wanted as adding all of the flour mixture made the gravy too thick for my taste.

—HoughtonSunshine

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Nutrition

Calories
341 kcal
17%

Carbohydrates
40.2 g
13%

Cholesterol
51 mg
17%

Fat
13.3 g
20%

Fiber
4.3 g
17%

Protein
16.3 g
33%

Sodium
161 mg
6%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pork Chops with Scalloped Potatoes

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 341
Calories from Fat: 120

% Daily Value *
Total Fat 13.3g 20 %
Saturated Fat 6.9g 34 %
Cholesterol 51mg 17 %
Sodium 161mg 6 %
Potassium 1180mg 33 %
Total Carbohydrates 40.2g 13 %
Dietary Fiber 4.3g 17 %
Protein 16.3g 33 %
Sugars 3g
Vitamin A 5 %
Vitamin C 34 %
Calcium 6 %
Iron 29 %
Thiamin 38 %
Niacin 60 %
Vitamin B6 33 %
Magnesium 21 %
Folate 30 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.