Best 19 Scalloped Potatoes Pork Chops Recipes

PORK CHOPS WITH SCALLOPED POTATOES

Steps:

• In a small saucepan, melt butter; stir in the flour, salt and pepper until smooth. Add broth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat and set aside. , In a large skillet, brown the pork chops on both sides in oil; sprinkle with additional salt and pepper if desired., In a greased 13x9-in. baking dish, layer potatoes and onion. Pour broth mixture over layers. Place pork chops on top. , Cover and bake at 350° for 1 hour; uncover and bake 30 minutes longer or until meat and potatoes are tender. If desired, sprinkle with paprika and parsley.

SCALLOPED POTATOES AND PORK CHOPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the sliced potatoes and sliced onion in a greased 9x13 inch baking dish; mix gently. Cover the potatoes and onions with cheese. Fill dish with milk halfway. Place butter in several places on top of the cheese. Place the pork chops on top. Salt and pepper to taste. Bake 60 minutes or until potatoes are tender. Turn pork chops over halfway through cooking.

PORK CHOPS AND SCALLOPED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In sauce pan melt 1 tablespoon butter over medium heat. Add salt, pepper and flour. Pour in the chicken broth, cook and stir until mixture boils. Remove from heat and set aside.
• In skillet brown pork chops in 1 tablespoon butter. Grease a cooking dish with the remaining tablespoon butter and layer potatoes. Pour mixture over potatoes and place browned chops on top. Sprinkle paprika on top.
• Cover and bake for 1 hour. Uncover and bake for an additional 30 minutes.

SCALLOPED POTATOES AND PORK CHOPS

Steps:

• In a greased 13-in. x 9-in. baking dish, layer half of the potatoes and onion; sprinkle with salt and pepper. Repeat layers. Combine the soup and sour cream; pour over potato mixture. Cover and bake at 375° for 30 minutes. , Meanwhile in a nonstick skillet, brown pork chops on both sides. Place chops on top of casserole. Cover and bake for 30 minutes. Uncover and bake 15 minutes longer or until chops are tender. Sprinkle with parsley.

PORK CHOPS WITH SCALLOPED POTATOES AND ONIONS

Steps:

• In a saucepan melt butter over low heat, stir in flour, salt and pepper.
• Add chicken broth; cook and stir constantly until the mixture comes to a boil.
• Cook for one minute then remove from heat and set aside.
• Season pork chops with additional salt and pepper as desired.
• Brown pork chops in a skillet coated with vegetable oil.
• Grease a 9 X 13 baking pan.
• Layer potato and onion slices in pan.
• pour broth mixture over the potatoes and onion.
• Place browned pork chops on top of potatoes.
• Sprinkle paprika and parsley.
• Cover with aluminium foil and bake at 350 for 1 hour or until potatoes are tender.
• Remove foil and bake an additional 30 minutes, or until potatoes are tender.

PORK CHOPS AND SCALLOPED POTATOES

Steps:

• Preheat oven to 350.
• In a sauce pan, 1 tbs butter over medium heat, add salt, pepper,and flour. Pour chicken broth in, stir and cook until mixture boils and thickens. Remove from heat and set aside.
• In a skillet brown pork chops in 1 tbs of butter. Grease cooking dish with remaining butter, and layer potatoes. Pour mixture over potatoes, place pork chops on top. Sprinkle paprika over chops.
• Cover and bake for 1 hour. Un cover and bake 30 minute.
• Enjoy!

PORK CHOPS AND SCALLOPED POTATOES

Steps:

• Melt butter in a 2 qt sauce pan over medium heat Whisk in flour and stir until smooth.
• Season with salt and pepper and cook for 1 minute.
• Gradually add milk, stir constantly until mixture boils.
• Boil for 1 minute.
• Pour mixture over potatoes, mix well, ensuring all potatoes are coated.
• Spray a 4 qt casserole dish with non-stick spray.
• Place a layer of potatoes in bottom of dish.
• Top with 2-3 pork chops Cover with another layer of potatoes.
• Top with 2-3 pork chops.
• Cover with a layer of potatoes Bake covered at 350 degrees for 45 minutes.
• Remove cover and bake for 1-1/2 to 2 hours or until potatoes are fork tender.

PORK CHOPS WITH SCALLOPED POTATOES

Steps:

• 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.
• In a skillet, brown pork chops in oil; season to taste with additional salt and pepper if desired.
• 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.
• 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.

PORK CHOPS WITH SCALLOPED POTATOES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat a skillet over medium-high heat and coat with nonstick cooking spray. Brown the pork chops on each side, about 2 minutes, then set aside.
• Layer half of the potato slices, and half of the onion slices in the bottom of a lightly greased 9x13 inch baking dish. Season with half of the thyme and half of the pepper. Dot with 2 tablespoons of the butter. Arrange pork chops on top of the potatoes, then cover with the remaining potatoes, onion, seasonings, and butter. Dissolve the bouillon cube in hot water, and pour evenly over the casserole. Cover with a lid or aluminum foil.
• Bake for 1 hour in the preheated oven. Remove the pork and potatoes to a serving dish with a slotted spoon. Pour the drippings into a skillet. In a small bowl or cup, whisk together the flour and water using a fork. Whisk into the drippings, and cook over medium heat until thickened and bubbly. Serve gravy with pork chops and potatoes.

PORK LOIN CHOPS AND SCALLOPED POTATOES

Steps:

• Peel and slice potatoes.
• place potatoes in a 13x9 inch pan.
• pour milk over potatoes (reserving 1/3 cup).
• put oil in frying pan.
• salt and pepper chops with above measurements.
• as soon as oil is hot, sear chops on both sides for 4 minutes each.
• put remaining salt and pepper in milk and potatoes, stir (add more salt or pepper to taste if needed).
• once chops are browned place on top of potatoes and milk.
• pour remaining 1/4 cup of milk into frying pan, heat until mixture can be poured into milk and potato baking dish.
• give a slight stir.
• bake for approximately 35-40 minutes or until potatoes are tender and milk is golden brown.
• Let rest for 5 minutes and serve.

SCALLOPED POTATOES WITH PORK CHOPS

Steps:

• In skillet brown pork chops on both sides in hot oil.
• Sprinkle with salt and black pepper if desired.
• Melt butter in sauce pan gradually stirring salt, flour,black pepper, chicken bouillon and water.
• Cook over med heat to a boil.
• Place potatoes in a bottom of a baking dish and top with the onions.
• Pour chicken broth mixture evenly over potatoes and onions.
• Put pork chops on top.
• Cover with foil.
• Bake in a preheated oven at 350 deg for 1 hour.
• Remove foil and cook another 30 min's or until meat is tender.
• Note: an 8x12 inch baking dish can be used.

CROCKPOT PORK CHOPS AND SCALLOPED POTATOES

Steps:

• 1. Spread a layer of onion rings in slow cooker. Place a layer of potatoes over onion rings, then a layer of cheese. Continue to layer until slow cooker is 2/3 full. Sprinkle chops with salt and pepper; place on top. Spread soup over top. Cook 6-8 hours on low.

SCALLOPED POTATOES & PORK CHOPS

Steps:

• 1. Pare potatoes and slice thin; coat pork chops with small amount of flour and brown on both sides in oil in a large skillet.
• 2. In a medium saucepan, melt butter; add flour, salt and pepper, and minced onion. Mix with melted butter till thickened. Slowly add the milk, stirring constantly. Keep stirring until it starts to thicken.
• 3. Place potatoes in Dutch oven or large baking dish. Pour half of white sauce over them. Place pork chops on top. Cover with remaining white sauce.
• 4. Bake, covered, in a 350-degree oven for 1 hour. Remove lid and bake another 30 minutes.
• 5. You may also add 4 to 8 ounces of cheddar cheese to the white sauce while it is hot.

SCALLOPED POTATOES WITH PORK CHOPS

Steps:

• * 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 mix in sour cream. Set aside. In a skillet, brown pork chops in oil; season to taste with additional salt and pepper if desired. * Place pork chops on bottom of a greased 13-in. x 9-in. baking dish. Layer potatoes and onion. Pour the broth mixture over. 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. Yield: 6 servings.

SLOW-COOKED PORK CHOPS & SCALLOPED POTATOES

Steps:

• Place potatoes in a 5- or 6-qt. slow cooker coated with cooking spray. In a large nonstick skillet, brown pork chops in oil in batches., Place chops over potatoes. Saute onions in drippings until tender; place over chops. Melt butter in skillet. Combine the flour, salt, pepper and broth until smooth. Stir into pan. Add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Pour sauce over onions. Cover and cook on low for 8-10 hours or until pork is tender. Skim fat and thicken cooking juices if desired.

PORK CHOPS WITH SCALLOPED POTATOES RECIPE RECIPE - (4.4/5)

Steps:

• In a small saucepan, melt butter; stir in the flour, salt and pepper until smooth. Add broth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat and set aside. In a large skillet, brown pork chops in oil; sprinkle with additional salt and pepper if desired. In a greased 13-in. x 9-inch baking dish, layer potatoes and onion. Pour broth mixture over layers. Place pork chops on top. Cover and bake at 350°F for 1 hour; uncover and bake 30 minutes longer or until meat and potatoes are tender. If desired, sprinkle with paprika and parsley.

SCALLOPED POTATOES AND PORK CHOPS RECIPE - (4.4/5)

Steps:

• In a greased 13-in. x 9-in. baking dish, layer half of the potatoes and onion; sprinkle with salt and pepper. Repeat layers. Combine the soup and sour cream; pour over potato mixture. Cover and bake at 375° for 30 minutes. Meanwhile in a nonstick skillet, brown pork chops on both sides. Place chops on top of casserole. Cover and bake for 30 minutes. Uncover and bake 15 minutes longer or until chops are tender. Sprinkle with parsley.

PORK CHOPS WITH CREAMY SCALLOPED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with 1 tablespoon butter.
• Melt 1 tablespoon butter in a skillet over medium heat. Season pork chops with salt and pepper; cook in skillet until browned, 3 to 5 minutes per side.
• Melt remaining 3 tablespoons butter in a small saucepan over medium-high heat. Stir mustard and thyme into the butter; season with salt and pepper. Whisk flour into the butter mixture to make a thick paste. Slowly whisk chicken broth and half-and-half into the paste mixture until smooth. Continue to cook, stirring occasionally, until it begins to thicken into a sauce, about 5 minutes; remove from heat.
• Cover the bottom of the prepared baking dish with about half the potato slices and diced onion. Sprinkle about half the Cheddar cheese over the potato mixture. Arrange the pork chops over cheese layer. Layer remaining potatoes and onion atop the pork chops. Pour the sauce evenly over the potato mixture.
• Bake in preheated oven for 1 hour. Top dish with remaining Cheddar cheese, switch oven to broil, and continue baking until the top is browned and bubbly, about 5 minutes.

PORK CHOPS WITH SCALLOPED POTATOES RECIPE - (4/5)

Steps:

• In a small saucepan, melt butter; stir in the flour, s & p until smooth. Add broth. Bring to a boil; cook & stir for 1 minute or until thickened. Remove from heat & set aside. In a large skillet, brown the chops on both sides in oil, sprinkle with more s & p if desired. In a greased 13x9 baking dish, layer potatoes & onion. Pour broth mixture over layers. Place chops on top. Cover & bake @350 for 1 hour. Uncover & bake 30 more minutes or until meat & potatoes are tender. Sprinkle with paprika & parsley if desired