Scalloped Potatoes And Pork Chops

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Servings: 6 Difficulty: Intermediate
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Creamy, cheesy scalloped potatoes topped with juicy pan-seared pork chops for a comforting one-pan dinner.
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This comforting one-dish meal combines tender, thinly sliced potatoes in a rich creamy mushroom sauce with perfectly seasoned pork chops. The potatoes bake until fork-tender and golden, absorbing the savory flavors of the sauce, while the pork chops finish cooking on top, ensuring they remain juicy and flavorful. It’s an ideal weeknight dinner that feels special enough for company but is simple enough for busy evenings. Serve with a side of green vegetables for a complete, satisfying meal that brings home-style warmth to your table.

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Scalloped Potatoes And Pork Chops

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 450

Description

This comforting one-dish meal combines tender, thinly sliced potatoes in a rich creamy mushroom sauce with perfectly seasoned pork chops. The potatoes bake until fork-tender and golden, absorbing the savory flavors of the sauce, while the pork chops finish cooking on top, ensuring they remain juicy and flavorful. It&# 226;ÂÂs an ideal weeknight dinner that feels special enough for company but is simple enough for busy evenings. Serve with a side of green vegetables for a complete, satisfying meal that brings home-style warmth to your table.

Ingredients

Directions

  1. Preheat oven to 375ðF (190ðC). Grease a 13x9-inch baking dish.
  2. Season pork chops with salt and pepper on both sides.
  3. Heat a large skillet over medium-high heat. Brown the pork chops on both sides for about 2-3 minutes per side. They do not need to be fully cooked through. Set aside.
  4. In the greased baking dish, layer half of the sliced potatoes and half of the chopped onions. Sprinkle with salt and pepper.
  5. Repeat the layering with the remaining potatoes and onions, finishing with potatoes on top.
  6. In a bowl, combine the cream of mushroom soup and sour cream until smooth. Pour this mixture evenly over the potato layers.
  7. Cover the dish tightly with aluminum foil and bake for 30 minutes.
  8. Remove the dish from the oven. Place the partially cooked pork chops on top of the potato mixture.
  9. Re-cover the dish loosely with foil and return to the oven. Bake for 40 minutes.
  10. Uncover the dish and bake for an additional 15 minutes, or until the potatoes are tender when pierced with a fork and the pork chops reach an internal temperature of 145ðF (63ðC).
  11. Sprinkle with chopped fresh parsley before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 450kcal
% Daily Value *
Total Fat 18g28%
Saturated Fat 8g40%
Cholesterol 110mg37%
Sodium 650mg28%
Total Carbohydrate 45g15%
Dietary Fiber 3g12%
Sugars 4g
Protein 35g70%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, use a mandoline to slice the potatoes uniformly for even cooking.

Ensure pork chops reach a safe internal temperature of 145ðF. Let them rest for 3 minutes after cooking.

You can substitute cream of chicken soup if preferred.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Keywords: scalloped potatoes, pork chops, one pan meal, comfort food, baked pork, cream sauce, mushroom soup, family dinner, easy main, potato casserole, oven baked, savory, hearty, classic, homestyle, meat and potatoes, crowd pleaser, dinner idea
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