SLOW-COOKED PORK CHOPS & SCALLOPED POTATOES
Here's a meal that feels homey and Sunday-special. When my sister gave me this recipe, it was for a casserole baked in the oven, but I've adapted it to the slow cooker as well as the stovetop. Everyone who tastes it seems to love it. -Elizabeth Johnston, Glendale, Arizona
Provided by Taste of Home
Categories Dinner
Time 8h30m
Yield 6 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 372 calories, Fat 12g fat (4g saturated fat), Cholesterol 90mg cholesterol, Sodium 389mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 2g fiber), Protein 35g protein. Diabetic Exchanges
PORK CHOPS AND SCALLOPED POTATOES
This is the greatest recipe I was ever given. It is a family favorite for us. Simple yet delicious pork chops and scalloped potatoes baked with chicken broth and a hint of paprika.
Provided by JAMON0126
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 2h
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 300.3 calories, Carbohydrate 29.6 g, Cholesterol 53.8 mg, Fat 12.4 g, Fiber 2.9 g, Protein 17.6 g, SaturatedFat 6 g, Sodium 1236.1 mg, Sugar 1.8 g
SCALLOPED POTATOES AND PORK CHOPS
This is my favorite recipe and has been since childhood. I especially love the potatoes!
Provided by JOCE
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 1h30m
Yield 5
Number Of Ingredients 7
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.
Nutrition Facts : Calories 566.8 calories, Carbohydrate 35.1 g, Cholesterol 118.6 mg, Fat 33 g, Fiber 2.4 g, Protein 32.5 g, SaturatedFat 19.3 g, Sodium 448.3 mg, Sugar 6 g
SLOW-COOKER PORK CHOP SUPPER
Got 15 minutes? Start a slow-cooked supper of pork chops or pork loin and red potatoes in a creamy mushroom sauce. Sliced mushrooms and frozen sweet peas help speed things along.
Provided by Betty Crocker Kitchens
Categories Entree
Time 6h30m
Yield 6
Number Of Ingredients 11
Steps:
- Heat 12-inch nonstick skillet over medium-high heat. Cook pork chops in skillet 2 to 4 minutes, turning once, until brown.
- Spray 4- to 5-quart slow cooker with cooking spray. Place potatoes in cooker. In medium bowl, mix soup, mushrooms, wine, thyme, garlic powder, Worcestershire sauce and flour. Spoon half of the soup mixture over potatoes. Place pork on potatoes; cover with remaining soup mixture.
- Cover; cook on Low heat setting 6 to 7 hours.
- Remove pork from cooker; keep warm. Stir pimientos and peas into cooker. Cover; cook on Low heat setting about 15 minutes longer or until peas are tender. Serve with pork.
Nutrition Facts : Calories 350, Carbohydrate 34 g, Cholesterol 65 mg, Fiber 5 g, Protein 28 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 510 mg, Sugar 4 g, TransFat 0 g
PORK CHOPS WITH SCALLOPED POTATOES
Mom always managed to put a delicious hearty meal on the table for us and for our farmhands. This all-in-one comforting pork chops recipe reminds me of home. -Bernice Morris, Marshfield, Missouri
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 6 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 574 calories, Fat 29g fat (11g saturated fat), Cholesterol 128mg cholesterol, Sodium 1015mg sodium, Carbohydrate 36g carbohydrate (3g sugars, Fiber 3g fiber), Protein 40g protein.
SLOW COOKER PORK CHOPS AND SCALLOPED POTATOES
This stuff is the bomb! Seriously! Easy cheesy delicious. I got it from the Gooseberry patch website. The original recipe called for Cream of Chicken soup, but I used Cream of Celery because that's what I had.
Provided by Laura O.
Categories Pork
Time 7h15m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Spray crockpot with cooking spray.
- Layer onions, potatoes, then cheese in the crockpot, alternating as many times as you like.
- Lightly salt and pepper the pork chops.
- Place on top of other ingredients in the crockpot.
- Spread soup over all.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Stir as needed.
Nutrition Facts : Calories 775.6, Fat 31.8, SaturatedFat 15.9, Cholesterol 189.3, Sodium 1488.1, Carbohydrate 62.2, Fiber 6.9, Sugar 9.7, Protein 58.6
PORK CHOPS AND SCALLOPED POTATOES
I found this recipe some years ago in a Southern Living magazine. It has become a family favorite. And it's quick and easy. Just serve with a salad or your favorite vegetable.
Provided by Alan in SW Florida
Categories One Dish Meal
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Melt 2 tablespoons of butter in a large skillet over medium-high heat. Brown pork chops, seasoned with some salt and pepper, in butter, turning once. Set aside.
- Layer half of potato and half of onion in a lightly greased 13"x9" pan; sprinkle with half each of thyme, salt, freshly ground black pepper, and dot with 2 tablespoons butter. Top with pork chops, and repeat procedure with remaining potato, onion, seasonings, and butter.
- Dissolve bouillon cube in 1 cup of hot water, pour over potato.
- Bake, covered tightly with aluminum foil, in 350 degree oven for 1 hour or until potatoes are tender. Remove pork chops and potatoes and onions with slotted spoon, reserving drippings. Pour drippings into skillet. Whisk together all-purpose flour and 1/4 cup water until smooth; whisk into drippings, and cook, whisking constantly, until thick and bubbly. Serve gravy with pork chops and potatoes, and garnish, if desired.
Nutrition Facts : Calories 558.7, Fat 24.8, SaturatedFat 12, Cholesterol 154.6, Sodium 788.5, Carbohydrate 38.3, Fiber 4.3, Sugar 3.7, Protein 44.7
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