As a kid my dad made Pork Chops and Scalloped Potatoes and it was one of my favorite childhood dishes. His recipe is made with canned cream soup. I found this lighter recipe in my Taste of Home Healthy Cooking 2011 Annual Recipes Cookbook. It is very close to his without the cream soup. I love to sop up the gravy with a piece of bread. Check out our homemade Yogurt Bread with Wheat Germ.
Crock-Pot & Stove Top
Recipe serves: 6
Serving size: 1 pork chop
Total time: 8 – 10 hours
Let's grocery shop!
I am assuming you have salt and pepper. It is not included in pantry and spices.
Pantry & Spices
-
season all salt
-
canola oil
-
butter
-
flour
Grocery
-
6 bone-in pork chops
-
1 bag potatoes 5 pound
-
1 bag onions 3 pound
-
1 can chicken broth 14.5 oz
-
1/2 gallon milk
Let's prep!
Ingredients
Prep
Ingredients
| 4 medium potatoes |
| 6 bone in pork chops |
| 1/2 teaspoon season all salt |
| 1 tablespoon canola oil |
| 2 large onions |
| 2 teaspoons butter |
| 3 tablespoons flour |
| 1/4 teaspoon salt |
| 1/4 teaspoon pepper |
| 1 can chicken broth 14.5 oz |
| 1 cup milk |
Prep
- Gather all of your ingredients and measuring tools
- Slice the potatoes.
- If you have a mandolin slicer or food processor this recipe will put them to good use. If you don’t then do the best you can to get uniform slices for the potatoes. Don’t be too picky with yourself because this dish will cook for hours and will be forgiving of your slices.
- Place potatoes in the crock pot
- Slice the onions into thin rings. Leave on the cutting board.
- Get a bowl or measuring cup that will hold 4 cups of liquid and add flour, salt, pepper, and chicken broth. Stir until smooth; set aside.
- Measure 1 cup of milk set aside.
Let's cook!
- Complete prep from prep tab above.
- Season each side of the pork chop lightly with season all salt
- Heat a skillet with 1/2 tablespoon canola oil and 3 brown pork chops 1 – 2 minutes per side. Place browned pork chops on the potatoes.
- Add the other 1/2 tablespoon canola oil and brown the rest of the pork chops 1 – 2 minutes per side. Place browned pork chops on the potatoes.
- Sauté the onions with a dash of salt and pepper for 3 – 5 minutes until they are tender and brown. Spread onions and drippings evenly over pork chops.
- Add 2 teaspoons of butter to the pan then slowly pour in the broth and flour mixture. Cook for 4 – 5 minutes. Slowly add the milk and bring to a boil for 4 – 5 minutes until thickened.
- The sauce will thin over the cooking time.
- Pour sauce over the onions, pork and potatoes. Cover and cook on low for 8 – 10 hours. Enjoy!
This recipe can also be found in Weekly Dinners for 2 under $70 – Menu 1
