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Pork Chops with Scalloped Potatoes

2 c Potatoes; raw, thinly sliced
1 sm Onion; sliced
1 ts Salt
4 Pork chops; loin or rib (1/2 to 3/4 inch thick)
4 tb Flour, all-purpose; divided
1 c Milk

Arrange potatoes and onion in layers in a greased 3-quart baking dish, seasoning each layer with salt and pepper.

Trim fat from pork chops and save it for later use. Lightly season each chop with salt and pepper and coat well with 3 tablespoons of flour. Brown chops on both sides in some of the pork fat in a fry pan. When chops are well browned, remove them from pan.

Set aside all except 1 tablespoon drippings from fry pan. Mix the remaining 1 tablespoon flour with the drippings in the pan. Add milk, blend lightly until smooth, and cook to the consistency of thin white sauce.

Pour sauce over potatoes in baking dish. Top with browned chops. Cover the baking dish. Bake at 350 degrees for 50 to 60 minutes or until potatoes are soft and meat is tender.

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