Scalloped Potatoes with Pork Chops brings together browned pork chops, thinly sliced potatoes, onion, and a homemade white sauce in one comforting skillet meal. It belongs to the practical tradition of home cooking that pairs an affordable cut of meat with potatoes and a simple milk sauce to make a filling family supper. This handwritten version includes the cheerful aside “Hope you know how” beside the white sauce instructions, giving it a personality all its own. As the covered skillet cooks gently, the potatoes soften and the flavors mingle beneath the creamy sauce. The card also offers an oven option, making this a flexible, satisfying dinner with familiar ingredients and very little fuss at serving time.
Ingredients
For the white sauce:
- 2 tbsp butter (or margarine)
- 1 ½ tbsp all-purpose flour
- 2 cups milk
- 1 tsp salt
For the pork chops and potatoes:
- 1 tbsp shortening
- 4 to 5 pork chops
- salt (to taste)
- black pepper (to taste)
- 4 potatoes (medium, thinly sliced)
- ½ large onion or 1 small onion (or 1 small onion, grated or finely minced)
Instructions
Step 1: Make the White Sauce
- Melt the butter in a saucepan over medium-low heat.
- Stir in the flour and cook for about 1 minute, stirring constantly.
- Gradually whisk in the milk until smooth.
- Cook, stirring frequently, until lightly thickened.
- Stir in the 1 tsp salt and set aside.
Step 2: Brown the Pork Chops
- Heat a large, deep electric skillet over medium-high heat and melt the shortening.
- Season the pork chops lightly with salt and pepper.
- Brown the chops on both sides, working in batches if needed.
Step 3: Drain and Reduce the Heat
- Reduce the skillet to low heat.
- Carefully drain excess fat, leaving the pork chops in the skillet.
Step 4: Add the Potatoes and Onion
- Arrange the thinly sliced potatoes around and over the pork chops.
- Distribute the grated or minced onion over the potatoes.
- Season lightly with pepper and additional salt if desired.
Step 5: Add the Sauce
- Pour the prepared white sauce evenly over the potatoes and pork chops.
Step 6: Cover and Cook
- Cover tightly and cook gently over low heat for 50 to 60 minutes.
- Check occasionally to prevent scorching, adding a small splash of milk or water if the sauce becomes too thick.
- Continue cooking as needed until the potatoes are tender and the pork chops are cooked through.
Step 7: Serve
- Let stand for about 5 minutes before serving.
- Spoon the potatoes and sauce onto plates with the pork chops.
Oven Option:
- After browning the chops, assemble everything in a covered oven-safe skillet or baking dish. Bake at 325°F for 1½ to 2 hours, checking for tenderness before the end of the cooking time.
Tips
- Slice the potatoes evenly, approximately ⅛ inch thick, so they cook at the same rate.
- Yukon Gold potatoes hold their shape well; russets give the sauce a starchier, softer finish.
- Choose pork chops of similar thickness for more even cooking.
- Keep the heat low after adding the milk sauce to prevent scorching.
- Grate the onion for a gentler texture or mince it for more noticeable pieces.
- Add a little milk if the sauce thickens before the potatoes are tender.
- For a variation, add a small pinch of dried thyme to the white sauce.
- Serve with green beans, peas, or a crisp salad.
Transcription of the Original Recipe
Read or copy the transcription
ESCALLOPED Potatoes with Pork Chops. 2 Tablespoons butter or oleo 1 1/2 table " flour 2 cups milk + 1 teaspoon salt * * * * * 1 Tablespoon shortening 4 or 5 pork chops Salt & pepper 4 medium sized potatoes, sliced 1/2 lg or 1 small onion grated or minced fine Make a white sauce of butter, flour & milk (Hope you know how) then add salt mine 300° Preheat electric skillet at 5 1/2 Melt shortening & brown chops on both sides. Reduce heat to 3. Drain our off fat. Cover chops with potatoes & onion. Season with salt & pepper. Pour white sauce over mixture. Cover & cook 50 to 60 minutes or til done. Serve from Skillet. Bake 325 for 1 1/2-2 hr.
From Transcription to Instructions
The original directions give you the recipe in a friendly shorthand, even writing "Hope you know how" for the white sauce, so we spelled that bit out in the instructions: melt the butter, stir in the flour, whisk in the milk and cook until lightly thickened, then salt. The instructions also guide you through browning the chops, layering potatoes and onion, pouring the sauce over everything and either gently cooking covered on the skillet for 50–60 minutes or finishing in a 325°F oven for 1½–2 hours, which makes choosing stovetop or oven straightforward.
Nutrition
Calories: 570kcalCarbohydrates: 45gProtein: 39gFat: 26gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.3gCholesterol: 120mgSodium: 725mgPotassium: 1350mgFiber: 5gSugar: 8gVitamin A: 420IUVitamin C: 38mgCalcium: 180mgIron: 3mg
