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Tuesday, January 9, 2018

Baked Pork Chops & Scalloped Potatoes


Well hello there.  I had great intentions of adding recipes on a more regular, but apparently that New Year’s Resolution was meant to be broken almost immediately.  It’s not too late to start fresh, right?

Today’s recipe is comfort food at its finest, because what’s not to love about meat and potatoes?

Hubs was initially skeptical about this one since the chops actually cook with the scalloped potatoes, but his fear were for naught, because this whole recipe was amazing!

I think having the chop pan seared before cooking adds amazing flavor and keeps them from getting rubbery in the cooking process.  Additionally, since the chops continue to cook with the sauce, they stay nice and moist until they are cooked through and ready to serve.


The kids weren’t huge on the potatoes, but that’s kids for you (my kids prefer their potatoes in fry form whenever possible).

Want more great recipes? See what the Taste of Home Tuesday ladies have cooked up today!

Amy's Cooking Adventures Baked Pork Chops & Scalloped Potatoes
Family Around the Table French Dip Sandwiches 
Jolene's Recipe Journal Golden Chicken and Autumn Vegetables
TammyCookBlogsBooks Honey-Citrus Glazed Turkey


Baked Pork Chops & Scalloped Potatoes
Adapted from Taste of Home

3 tablespoons butter
3 tablespoons all purpose flour
Salt & pepper
1 cup chicken broth
1 cup milk (2% or whole)
6 cups thinly sliced potatoes (5-6 large potatoes)
1 medium onion, sliced
2 tablespoons olive oil
6 pork chops (about 1 ½ pounds)
Paprika, to taste


Preheat the oven to 400 degrees F.

Melt the butter in a small saucepan.  Whisk in the flour and cook for 1-2 minutes.  Season with salt and pepper.  Slowly whisk in the chicken broth, allowing the mixture to thicken with each addition.  Then, whisk in the milk.  Cook for another minute or two until it thickens slightly.

Spray a 9x13-inch baking dish with nonstick spray.  Place a layer of potatoes across the bottom of the dish.  Top with the onions, then the rest of the potatoes. 

Pour the sauce over the potatoes.

Heat the oil in a cast iron skillet over high heat.  Season the pork chops with salt and pepper.  Add the pork chops.  Cook for 2-3 minutes on each side until browned.  Place the pork chops over the potatoes and sprinkle with paprika. 


Cover the baking dish with foil and bake in the preheated oven for 1 hour.  Remove foil and test potatoes for tenderness.  Cook for another 15-30 minutes, as needed and serve.





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Baked Pork Chops & Scalloped Potatoes
Baked Pork Chops & Scalloped Potatoes are the ultimate comfort food
Ingredients
  • 3 tablespoons butter
  • 3 tablespoons flour
  • pinch salt
  • pinch pepper
  • 1 cup chicken broth
  • 1 cup milk
  • 6 cups potatoes, sliced
  • 1 onion, slices
  • 2 tablesoons olive oil
  • pinch paprika
Instructions
Preheat the oven to 400 degrees F.Melt the butter in a small saucepan. Whisk in the flour and cook for 1-2 minutes. Season with salt and pepper. Slowly whisk in the chicken broth, allowing the mixture to thicken with each addition. Then, whisk in the milk. Cook for another minute or two until it thickens slightly. Spray a 9x13-inch baking dish with nonstick spray. Place a layer of potatoes across the bottom of the dish. Top with the onions, then the rest of the potatoes. Pour the sauce over the potatoes.Heat the oil in a cast iron skillet over high heat. Season the pork chops with salt and pepper. Add the pork chops. Cook for 2-3 minutes on each side until browned. Place the pork chops over the potatoes and sprinkle with paprika. Cover the baking dish with foil and bake in the preheated oven for 1 hour. Remove foil and test potatoes for tenderness. Cook for another 15-30 minutes, as needed and serve.
Details
Prep time: Cook time: Total time: Yield: 6 Servings

2 comments:

  1. Perfect for the chilly weather we've been having!

    ReplyDelete
  2. I'm with your hubby, I'd be skeptical but know that the chops would add great flavor to the potatoes. Glad it was a success.

    ReplyDelete

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