Pork Chops And Potato Scallop Recipes

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

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.

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.

PORK CHOPS AND POTATO SCALLOP

Steps:

• Combine mushroom soup, sour cream, water and dill weed in a small bowl; blend well.
• Alternate layers of potatoes and soup mixture in a lightly greased 2 quart casserole.
• Cover and bake at 375 for 45 minutes.
• Sprinkle pork chops with salt and pepper; brown on both sides in a small amount of oil in large skillet.
• Drain on paper towels.
• Place chops on top of potatoes; cover and bake an additional 30 minutes.
• Garnish with 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 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 CHOP AND POTATO CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat oil in a large skillet over medium high-heat. Place the pork chops in the oil, and sear.
• In a medium bowl, combine the soup and the milk. Arrange the potatoes and onions in a 9x13 inch baking dish. Place the browned chops over the potatoes and onions, then pour the soup mixture over all.
• Bake 30 minutes in the preheated oven. Top with the cheese, and bake for 30 more minutes.

SCALLOPED PORK CHOPS

Steps:

• In a large skillet, cook pork chops over medium heat in oil until no longer pink; remove from pan and keep warm. Drain; reserving 1 teaspoon drippings. In the same pan, saute onion in drippings until tender. Stir in soup and milk., In a greased 2-1/2-qt. casserole, layer half of the potatoes, cabbage, salt and pepper. Pour 3/4 cup soup mixture on top. Repeat layers. Top with pork chops. , Pour remaining soup mixture over chops. Cover and bake at 350° for 50-60 minutes or until pork and vegetables are tender.

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 AND CREAMY POTATO SCALLOP

Steps:

• Preheat oven to 375F degrees.
• Season pork chops with salt and pepper; in frying pan flash fry chops in olive oil to seal.
• Blend together soup, cream, milk, and parsley.
• In a 2 quart buttered casserole dish, alternate sauce and potatoes, starting with a spoon of the sauce, then potatoes and sauce again, sprinkling with salt and pepper; repeat ending with the layer of sauce. Reserve a couple spoons of the sauce.
• Top with browned pork chops; spoon saved sauce over top of each.
• Cover and bake at 375F degrees for 1 1/4-1 1/2 hours or until bubbly, potatoes are tender and begin to brown.
• Sprinkle with snipped fresh chives to garnish.
• Trim fat off chops before transferring to serving plate.

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 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:

• 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.