*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I too agree this is a very good quick pork chop recipe. My kids are allergic to dairy and I have never found a replacement for old fashioned Scalloped Potatoes. I was skeptical but these are very good! The kids liked them too. The only thing I did different was to add and additonal cup of beef broth to the gravy to make more. The recipe handled it just fine and I didn't need to add extra flour at all. Also don't cut the potatoes too thin (as I did) or they come out a little mushy. Cut maybe 1/4 inch thin.
This recipe turned out pretty good. But I did make some changes. I only used half an onion, thought that was plenty. I just sprinkled a pinch of thyme on each layer -also plenty...Instead of beef boullion and water, (allergic to MSG) I poured a cup of chicken broth over the top. 1/4 C. butter seemed like too much too. I dotted the layers with several dabs of Smart Balance (butter substitute). I was already to make the gravy after I took the casserole out of the oven, but after removing pork and potatoes to serving dish, the dripping were already thick enough to pour on the chops.
We used beef broth instead of the bullion and added 1/8 cup white wine 1/8 tsp each minced garlic oregano and ground red pepper. After about 55 minutes in oven we topped it with 1/4 cup French fried onions and 1/4 cup shredded cheddar cheese. It was broiled till cheese was crispy to our tate about 5 minutes. I forgot to thicken the juices as it was getting late but I'll do that on my next attempt! This was good!
I don't know why more people haven't tried this recipe--it's great. I can't eat cheese, so the other scalloped potato and pork recipes don't work for me, but this was is perfect. I scaled it back for two pork chops, and I used beef stock instead of the beef bouillon and water. I took two pork chops out of the freezer and thawed them, and then my husband, who had packaged them for the freezer, told me that I had taken out turkey breasts or tenderloins. But, I made the recipe anyway, and it is very good with turkey. Next time I will make it with pork. The gravy was excellent! I served it with green beans and Irresistible Soda Bread--easy and nutritious meal.
Great idea to mix these two dishes and I don't know why I've never thought about it before! I used pork tenderloin and I cut it into medallions. I also omitted the thyme and just put dabs of butter on each layer I don't think it was anywhere near a quarter cup. No need to thicken the juice at the end either and this was great for lunches the next day. Delicious tender and quick.
I am glad I tried this the pork chops came out VERY tender and the gravy was good too. Next time I will cut the amount of pepper way down there was too much. The only thing I changed was the gravy I added salt to my taste and also added enough water to get the gravy to be the consistancy that I like. Thanks for the recipe!
My husband and I enjoyed this dish. It was easy to make had good flavor and the port chops turned out nice and juicy! The only thing I would change next time is how the gravy is made. I would mix the flour with a little of the drippings instead of regular water to prevent clumping and I would slowly add it to the rest of the drippings until I got the consistency I wanted as adding all of the flour mixture made the gravy too thick for my taste.
Great dish in no time! This was super easy to prep and the result was satisfying. I needed to add more seasoning (garlic salt pepper) because it came out kind of bland for my taste. I'm going to try this same cooking technique with other kinds of meats with the potatoes and onions. Yummy!