The only recipe I ever knew placed the pork chops on top and they always were too well cooked! This method probably originated when there were all the concerns about pork not being well cooked. Fortunately, I came across three different recipes that changed this arrangement. These turned out very well and the liquid went all the way through to keep the chops moist.
- 2 Tablespoons butter
- 1 1/2 teaspoons salt
- 1/4 teaspoon pepper
- 3 Tablespoons flour
- 14 oz. chicken broth
- 6 pork chops not too thin
- 6 cups thinly sliced potatoes (choose skins on or off)
- 1/2 cup sliced onions or more
- dash paprika
- 2 teaspoons Dijon mustard
- 2 teaspoons thyme
- 1/2 cup sour cream
Set the oven to 350 degrees
Melt 1 Tablespoon of butter, adding salt and pepper, flour, Dijon mustard and thyme. Pour in the broth, cook and stir until it boils. Remove from heat and add the sour cream.
Brown chops in 1 Tablespoon of butter.
Grease cooking dish with butter.
Layer the chops in the bottom of the dish. Layer the potatoes and onions over the chops evenly.
Sprinkle with paprika. Cover and bake for 1 hour.
Uncover and continue to bake 1/2 hour more until starting to golden.
2 thoughts on “Scalloped Potatoes with Pork Chops”
Hi! where do the dijon and herbs come in?
Good to see someone is reading the recipes carefully…I have made the corrections. Thanks Jan!