Pork Chops and Scalloped Potatoes

by HomeCooking
Prep: 25m
Cook: 1h 30m
pork
Pork Chops and Scalloped Potatoes - Image

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Ingredients
Servings:6
3tbspbutter
3tbspall-purpose flour
1 1/2tspsalt
1/4tspblack pepper
14 1/2ozchicken broth
6bone-in pork chops
2tbspcanola oil
6cuppotatoes
1onion
paprika
fresh parsley
Nutrition Facts

Per serving

Calculating nutrition...

Instructions
  1. 1

    Make the gravy

    In a small saucepan, melt the butter over medium heat. Stir in the flour, salt, and pepper until you've got a smooth paste. Pour in the chicken broth and bring it up to a boil, stirring the whole time, then cook and stir about 1 minute until it thickens into a light gravy. Pull it off the heat and set aside.

  1. 2

    Brown the chops

    Heat the canola oil in a large skillet over medium-high. Pat the pork chops dry and brown them on both sides, just a couple minutes per side to get some color. Season with a little extra salt and pepper if you like. They won't be cooked through yet, that happens in the oven.

  2. 3

    Layer it up

    Grease a 13x9-inch baking dish. Peel and thinly slice the potatoes and slice the onion, then layer them both into the dish. Pour that broth gravy evenly over the top so it settles down into the potatoes, and lay the browned pork chops on top.

  3. 4

    Bake covered, then uncovered

    Cover the dish and bake at 350 degrees F for 1 hour. Uncover and bake another 30 minutes, until the pork is tender and the potatoes slide easily off a fork. If you want it pretty, dust with a little paprika and scatter some fresh parsley before serving.

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Pork Chops and Scalloped Potatoes

Created by: HomeCooking

Prep Time: 25m
Cook Time: 1h 30m
Servings: 6

Ingredients

  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 1 1/2 tsp salt
  • 1/4 tsp black pepper
  • 14 1/2 oz chicken broth
  • 6 bone-in pork chops
  • 2 tbsp canola oil
  • 6 cup potatoes
  • 1 onion
  • paprika
  • fresh parsley

Instructions

  1. Make the gravyIn a small saucepan, melt the butter over medium heat. Stir in the flour, salt, and pepper until you've got a smooth paste. Pour in the chicken broth and bring it up to a boil, stirring the whole time, then cook and stir about 1 minute until it thickens into a light gravy. Pull it off the heat and set aside.
  2. Brown the chopsHeat the canola oil in a large skillet over medium-high. Pat the pork chops dry and brown them on both sides, just a couple minutes per side to get some color. Season with a little extra salt and pepper if you like. They won't be cooked through yet, that happens in the oven.
  3. Layer it upGrease a 13x9-inch baking dish. Peel and thinly slice the potatoes and slice the onion, then layer them both into the dish. Pour that broth gravy evenly over the top so it settles down into the potatoes, and lay the browned pork chops on top.
  4. Bake covered, then uncoveredCover the dish and bake at 350 degrees F for 1 hour. Uncover and bake another 30 minutes, until the pork is tender and the potatoes slide easily off a fork. If you want it pretty, dust with a little paprika and scatter some fresh parsley before serving.

Notes & Tips

This is the kind of Sunday supper that cooks itself while you get other things done. The gravy is the secret, it soaks down into the potatoes so every layer tastes like the good part of a pot roast. A few tips from my kitchen: slice the potatoes thin and even so they cook through at the same rate (a mandoline makes quick work of it), and don't skip browning the chops, that little bit of color is where a lot of the flavor lives. If your chops are on the thin side, check them at the hour mark so they don't dry out. Leftovers reheat beautifully the next day. Come hungry, this one feeds a crowd.