Name: Pork Chops and Scalloped Potatoes
Prep time: 25 min
Cook time: 25 min
Yield: 6
Ingredients: 3 tablespoons butter -; 3 tablespoons all-purpose flour -; 1-1/2 teaspoons salt -; 1/4 teaspoon pepper -; 1 can (14-1/2 ounces) chicken broth -; 6 pork rib or loin chops (3/4 inch thick) -; 2 tablespoons canola oil -; Additional salt and pepper, optional -; 6 cups thinly sliced peeled potatoes -; 1 medium onion, sliced -; Paprika and minced fresh parsley, optional -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Pork Chops and Scalloped Potatoes

1. 3 tablespoons butter -

2. 3 tablespoons all-purpose flour -

3. 1-1/2 teaspoons salt -

4. 1/4 teaspoon pepper -

5. 1 can (14-1/2 ounces) chicken broth -

6. 6 pork rib or loin chops (3/4 inch thick) -

7. 2 tablespoons canola oil -

8. Additional salt and pepper, optional -

9. 6 cups thinly sliced peeled potatoes -

10. 1 medium onion, sliced -

11. Paprika and minced fresh parsley, optional -

How to cook deliciously - Pork Chops and Scalloped Potatoes

1. Stage

In a small saucepan, melt the butter. Add the flour, salt, and pepper and whisk everything until the mixture is smooth. Add the chicken broth. Increase the heat and bring the mixture to a boil. Cook and stir the sauce for one minute until it has thickened. Remove the pan from the heat and set it aside.

2. Stage

Heat the oil in a large skillet. Once it's hot, add the pork chops to the pan and brown them on both sides. Sprinkle with extra salt and pepper, if you'd like. Once browned, remove the pan from the heat. Editor's Tip: For a good sear, blot the pork chops with a paper towel to remove excess moisture. Cook the chops in batches if necessary; don't crowd the pan.

3. Stage

Preheat the oven to 350°F and grease a 13x9-inch baking dish. Layer the sliced potatoes and onions evenly over the bottom of the dish. Pour the gravy over the layers, then arrange the seared pork chops on top. Cover the pan tightly with foil.

4. Stage

Bake the pork chops and scalloped potatoes for one hour. Remove the foil from the pan and bake the casserole for an additional 30 minutes until the pork chops and scalloped potatoes are tender. If you'd like, garnish the casserole with paprika and chopped fresh parsley. Editor's Tip: If you're using thin pork chops, lean pork loin or boneless chops, the long bake time could dry them out. To prevent this, bake the scalloped potatoes alone for the first hour, then add the pork chops to the top for the last 30 minutes of baking. Some readers have also had success baking the pork chops under the scalloped potatoes!