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.
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