Main Course
Pork Chops with Scalloped Potatoes
Serves 4
5/5(0 reviews)
Pork Chops with Scalloped Potatoes
Pork Chops with Scalloped Potatoes
Ingredients
- 6 to 8 center cut pork chops (no bone)
- 2 Tablespoons Kosher salt
- 8 cups thinly sliced russet potatoes
- 2 Tablespoons butter
- 3 Tablespoons flour
- 1 can chicken stock
- 1 teaspoon salt
- 2 teaspoons Tony Chachere’s
- 1/8 teaspoon white pepper
- 1/8 teaspoon black pepper
- Paprika to taste
Instructions
- Take 9 by 11 lasagna pan or baking pan and spray the pan with Pam. Peel and slice about 9 or 10 medium size russet potatoes thinly for 8 cups. Put sliced potatoes in baking pan. Put 3 Tablespoons of flour in with ¼ cup of chicken stock in separate bowl and mix until smooth. Put 1 Tablespoon of butter into a sauce pan with all spices except paprika and the remainder of the chicken stock. Mix in the stock and flour mixture and heat to a boil. Once the mixture boils, pour over the potatoes. Rub pork chops with Kosher salts and brown lightly in both sides in a pan on medium heat. Once browned, place on top of potatoes and sauce.
- Cover pan with foil and bake at 350 degrees for 1 hour. Uncover pan, sprinkle paprika over the dish and bake uncovered for another 30 minutes.
- Serves 6 to 8.
Cooking Tips
- • Read through all instructions before starting
- • Prep all ingredients before cooking
- • Adjust seasonings to taste
- • Let rest for best results
Storage
- • Store leftovers in refrigerator
- • Best consumed within 2-3 days
- • Can be frozen for up to 3 months
- • Reheat gently before serving
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