Pork Chops and Scalloped Potatoes

Pork Chops and Scalloped Potatoes

236
JAMON0126 0

"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."

Ingredients 2 h {{adjustedServings}} servings 300 cals

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Nutrition

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  • Calories:
  • 300 kcal
  • 15%
  • Fat:
  • 12.4 g
  • 19%
  • Carbs:
  • 29.6g
  • 10%
  • Protein:
  • 17.6 g
  • 35%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 1236 mg
  • 49%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In sauce pan melt 1 tablespoon butter over medium heat. Add salt, pepper and flour. Pour in the chicken broth, cook and stir until mixture boils. Remove from heat and set aside.
  3. In skillet brown pork chops in 1 tablespoon butter. Grease a cooking dish with the remaining tablespoon butter and layer potatoes. Pour mixture over potatoes and place browned chops on top. Sprinkle paprika on top.
  4. Cover and bake for 1 hour. Uncover and bake for an additional 30 minutes.
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Reviews 236

  1. 300 Ratings

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MICHK35
10/21/2013

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.

Lori
3/25/2006

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'm nuts too...
7/23/2003

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!