Pork Chops and Scalloped Potatoes
This is a basic pork chop recipe that will be sure to please. Perfect for dinner, and absolutely delicious.
Directions
Preheat oven to 375 degrees.
In a large deep 8 x 13 oven proof dish, drop 6-8 pats of butter onto the bottom of the pan. Set aside.
Peel the potatoes and slice them very thin. I suggest slicing a couple of slices off the bottom of the potato to form a base that will keep the potato stable while slicing. Set aside.
Slice the onion very thin. Set aside.
In a large skillet on high heat, melt 2 tbsp of butter. Brown each side of the pork chops for a minute or two, shaking salt and pepper on each side. Remove from the heat and set aside.
Layer the potatoes and onions in the 8 x 13 dish, shaking salt and pepper on the top layer.
Place the pork chops on top of the potatoes and onions.
Pour enough milk into the dish to just cover the top layer of potatoes.
Place in oven and cook until potatoes are soft and the meat is cooked through. Approximately 1 hour.
When finished cooking, remove from the oven and serve.
Additional Notes
My parents were the original working couple. Mom left early and came home late. Dad was there when we got home from school and did a lot of the cooking. But there were certain meals that never tasted just right unless Mom did them. This is one of them. My siblings and I would love to help with this dish since we got to use the nifty potato slicer. Whatever happened to that potato slicer, I'm not sure, but I think of it every time I'm trying to slice the potatoes for this dish really thin.
While cooking, be sure to watch and make sure the milk does not boil over. In order to save yourself having to clean your oven, you might want to place an empty cookie sheet under the dish to catch any milk spill overs.
