Pork Chops with Scalloped Potatoes

Pork Chops with Scalloped Potatoes

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SAJ8192 1

"Pork chops and scalloped potatoes are baked together then served with a rich gravy."
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1 h 30 m servings 341 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 341 kcal
  • 17%
  • Fat:
  • 13.3 g
  • 20%
  • Carbs:
  • 40.2g
  • 13%
  • Protein:
  • 16.3 g
  • 33%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 161 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  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.


  1. 73 Ratings

Most helpful positive review

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 v...

Most helpful critical review

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

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 v...

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 b...

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 Fren...

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 b...

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 ...

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...

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 g...

I didn't use the flour. Used white wine instead of water, added a chopped red sweet pepper I had in the fridge and needed to use, also a couple of chopped green onions.

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 wou...

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