Pork Chops with Scalloped Potatoes Recipe - Allrecipes.com
Pork Chops with Scalloped Potatoes Recipe
  • READY IN hrs

Pork Chops with Scalloped Potatoes

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    30 mins
  • COOK

    1 hr
  • READY IN

    1 hr 30 mins

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. 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.
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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.

 
Most Helpful Critical Review
Dec 24, 2006

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

 

69 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.

 
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!

 
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.

 
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.

 
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!

 
Jul 05, 2010

Great dish in no time! This was super easy to prep and the result was satisfying. I needed to add more seasoning (garlic, salt, pepper) because it came out kind of bland for my taste. I'm going to try this same cooking technique with other kinds of meats with the potatoes and onions. Yummy!

 

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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.

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