There’s something deeply satisfying about juicy pork chops paired with creamy, golden scalloped potatoes—a timeless duo that feels like a warm hug on a plate.
This recipe keeps it simple: pan-seared pork chops for rich flavor, and homemade scalloped potatoes baked in a silky chicken broth–butter sauce—all in under 90 minutes. It’s the kind of meal that pleases everyone at the table, from kids to grandparents, and makes leftovers feel like a gift.
Why You’ll Love This Recipe
Two classics in one meal—no extra sides needed
30-minute prep, then hands-off baking
Budget-friendly—feeds 6 for under $25
Comfort food made from scratch—no canned cream soup!
Impressive enough for guests, easy enough for Tuesday
“It’s not fancy—but it’s the kind of dinner that makes everyone ask for seconds.”
Ingredients You’ll Need
For the Pork Chops:
6 pork rib or loin chops (¾-inch thick)
2 tbsp canola oil (or olive oil)
Salt & black pepper to taste
For the Scalloped Potatoes:
6 cups thinly sliced peeled potatoes (Yukon Gold or Russet), ~⅛-inch thick
1 medium onion, thinly sliced
3 tbsp unsalted butter
3 tbsp all-purpose flour
1½ tsp salt
¼ tsp black pepper
1 (14.5 oz) can low-sodium chicken broth
Optional: Pinch of nutmeg, ½ tsp garlic powder
Garnish: Paprika + fresh parsley
Pro Tip: Use a mandoline for even potato slices—they cook uniformly and absorb sauce better.
Step-by-Step Instructions
1. Sear the Pork Chops:
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