Pork Chops With Scalloped Potatoes

Total Time
1hr 55mins
Prep 25 mins
Cook 1 hr 30 mins

Yummy comfort food.

Ingredients Nutrition

  • 3 tablespoons butter or 3 tablespoons margarine
  • 3 tablespoons all-purpose flour
  • 1 12 teaspoons salt
  • 14 teaspoon pepper
  • 1 (14 1/2 ounce) can chicken broth
  • 6 pork ribs (3/4 inch thick) or 6 pork loin chops (3/4 inch thick)
  • 2 tablespoons cooking oil
  • additional salt and pepper (optional)
  • 6 cups thinly sliced peeled potatoes (about 4 pounds)
  • 1 medium onion, sliced
  • paprika and chopped fresh parsley (optional)


  1. In a saucepan, melt butter; stir in flour, salt and pepper. Add chicken broth; cook and stir constantly until mixture boils. Cook for 1 minute; remove from the heat and set aside.
  2. In a skillet, brown pork chops in oil; season to taste with additional salt and pepper if desired.
  3. In a greased 13-in. x 9-in. x 2-in. baking dish, layer potatoes and onion. Pour the broth mixture over. Place pork chops on top.
  4. Cover and bake at 350° for 1 hour; uncover and bake 30 minute longer or until potatoes are tender. If desired, sprinkle with paprika and parsley.
Most Helpful

4 5

Pretty good as a starting point. These are the changes I made:
I used Nature's Seasoning liberally on the chops and got my cast iron skillet med hi hot. This gave a nice brown to each side and yummy bits in the bottom.
Rather than waste the yummy bits left in the skillet after browning the chops, I added the butter to melt in the skillet. Then added the flour, stirring well. Finally added the chicken stock (1 3/4 C from a box) in two parts, allowing the gravy to thicken between additions.
I used red skinned potatoes so I just scrubbed them really well and left the skin on.
Baked with foil at 375 for 30 min. Then removed the foil to check potato doneness. Everything was done so I served it up. In retrospect I believe I sliced the potatoes too thin. The "gravy" was more like au jus but yummy nevertheless. Just needed lots of crusty bread to sop it up!

5 5

Great recipe! Not to much effort from a great meal. The whole family loved it!!!

5 5

looneytunesfan, thank you from the bottom of my stomach for this recipe. I really enjoyed it. I only had 4 boneless chops, but I followed the rest of the recipe mostly as directed; I subbed Smart Balance Spread with Flaxseed Oil for the butter, and only estimated the amt I used to be about 3 T. I estimated the salt, used a lot more pepper because my bf and I love pepper. My chicken broth was water and chicken boullion cubes. I also used a bit more salt and a generous amount of pepper during browning, using a bit of canola and a bit of grapeseed oil. I thought the cook time/temp and the ratios were right on. The pork chops were extremely tender, although a bit dry since they were on top of the potatoes, but the flavor was wonderful. The potatoes and onions were delicious and the broth made a perfect thick sauce. I was so hungry by the time we ate dinner, that I forgot about the optional garnish. I don't really think I missed it. Bf enjoyed this too. For my first (oven) pork chop and scalloped potato recipe, I was impressed by the simplicity of the ingredients, but what nice flavor! UPDATE: Btw, I decided to try this with leftover ham from Christmas and to the recipe I added a med-large green pepper chopped. I layered the potatoes, onions, green pepper, and 3 cups of ham (it was spiral sliced which I just chopped into smaller pieces) and cooked as directed. I omitted any salt because of the salt in the ham. This was really good this way! Bf really liked it too. :)