One of my grams go to recipes was Pork Chops with Scalloped Potatoes. The aroma of tender pork chops and creamy, cheesy potatoes would fill the house, making our mouths water in anticipation. Unlike this recipe I believe hers came from off the side of a can of Campbell’s soup.
PORK CHOPS with SCALLOPED POTATOES
5 potatoes white or Yukon Gold
4-6 pork chops
1 Vidalia onion, thinly sliced
1 cup WHOLE milk
2 tablespoons WONDRA flour
3 cups shredded cheddar cheese
3 tablespoons butter
FRESH ground sea salt and black pepper, to taste
- Preheat oven to 350°.
- Grease a large baking dish.
- Peel and thinly slice the potatoes, about ¼-inch thick.
- Slice or dice the onion.
- In a large bowl whisk milk and seasoning together with the flour until smooth.
- Stir in cheese and onions.
- Fold in potatoes.
- Transfer the mixture to the prepared baking dish and dot with butter.
- Arrange the pork chops on top of the potato mixture.
- Bake 1 hour until potatoes are tender and pork is cooked though, turning the pork chops halfway.
- Depending on thickness this may take 10-15 minutes longer. If baking longer than an hour lightly cover with foil to prevent chops from drying out.
NOTE: Shred cheese from a block for best results. Bagged shredded cheese has preservatives that alter the consistency.