1.03.2009

Scalloped Potatoes with Pork Chops

Scalloped Potatoes with Pork Chops
Preheat oven to 350 degrees. On a shallow plate, combine 3 tablespoons flour, ½ teaspoon seasoned salt and 1/8 teaspoon pepper. Sprinkle this mixture over both sides of 6 boneless loin pork chops.
In large skillet, heat 2 tablespoons olive oil. Brown coated chops on both sides, about 5 to 6 minutes; remove from skillet and set aside. Remove skillet from heat; do not wash.
Thinly slice 6 unpeeled russet potatoes and 3 peeled onions. Arrange half of potato slices and half of onions in a 3-quart casserole.
Combine 2 tablespoons flour, ½ teaspoon seasoned salt and 1/8 teaspoon pepper in small bowl. Sprinkle half this mixture over potatoes and onions. Add remaining potatoes and onions; sprinkle with rest of flour mixture.
Add one 16-ounce jar Cheddar cheese pasta sauce and 1 cup milk to skillet; heat over medium-high heat until mixture just comes to a boil. Pour over potatoes and onions. Top with browned pork chops.
Cover dish tightly with foil and bake for 1 hour. Remove foil and bake 25 to 35 minutes longer or until pork chops and potatoes are tender and sauce is bubbling. Let stand for 10 minutes then serve. Serves 6.

Joyce Lamont's Favorite Minnesota Recipes & Radio Memories

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