Pork Chops and Scalloped Potatoes is great to put together in the morning before work because there is not a lot of ingredients. Dishes are more affordable when they call for few ingredients. The hard part is getting satisfying flavors and maximum nutrition out of the ingredients.
Nutrition Highlights
Everyone has their own nutritional deficiencies and goals they are trying to manage on a daily basis. Our household is trying to accomplish anti-inflammatory, high protein and high fiber. It’s not easy and every meal does not always meet the mark.
Pork chops and scalloped potatoes is a high protein dish but really needs a high fiber vegetable or salad on the side. An easy way to increase the nutritional value of this dish is to use yellow or purple potatoes. Yellow potatoes are high in protein, vitamin C, potassium and purple potatoes have the added benefit of antioxidants.
We try to focus on making sure we incorporate a variety of fresh fruits, vegetables, berries, fatty fish, healthy oils, lean protein, legumes, fermented foods, nuts, warm spices, and whole grains through the week. We really try to limit or not eat fried foods, processed cheeses, processed meats, packaged snacks, sugary drinks, and baked sweets.
Cookbook Library
I found this recipe in my Taste of Home Healthy Cooking 2011 Annual Recipes Cookbook. I have modified it a bit as I always do.
Crock-Pot & Stove Top
Recipe serves: 4
Serving size: 1 pork chop
Total time: 8 – 10 hours
Let's grocery shop!
I am assuming you have salt and pepper. It is not included in pantry and spices.
Pantry & Spices
-
dried thyme
-
olive oil
-
butter
-
flour
Grocery
-
4 boneless pork chops
-
4 potatoes
-
2 medium onions
-
1 can chicken broth 14.5 oz
-
milk
Let's prep!
| 4 medium potatoes |
| 4 bone in pork chops |
| 1 teaspoon dried thyme |
| 1 tablespoon olive oil |
| 2 medium onions |
| 1 tablespoon butter |
| 3 tablespoons flour |
| 1 teaspoon salt |
| 1/2 teaspoon pepper |
| 1 cup chicken broth |
| 1/2 cup milk |
- Gather all of your ingredients and measuring tools
- Slice the potatoes.
- If you have a mandolin slicer or food processor use them to slice the potatoes to 1/8 inch.
- If you don’t have a mandolin or food processor then slice the potatoes about 1/8 inch using a sharp knife.
- Place potatoes in the crock pot and mix in 1/2 teaspoon salt
- If you have a mandolin slicer or food processor use them to slice the potatoes to 1/8 inch.
- Slice the onions to 1/8 inch using a mandolin, food processor or sharp knife. Leave on cutting board or in food processor
- Get a measuring cup that will hold 1 cup of liquid. Add 1 cup broth
- Get a measuring cup that will hold 1/2 cup of liquid. Add 1/2 cup milk, set aside.
Let's cook!
- Complete prep from prep tab above.
- Season each side of the pork chop lightly with thyme, 1/2 teaspoon salt, 1/2 teaspoon pepper
- Heat a skillet with 1 tablespoon olive oil and brown pork chops 1 – 2 minutes per side. Place browned pork chops on the potatoes.
- Sauté the onions in drippings 3 – 5 minutes until they are tender and brown. Spread onions and drippings evenly over pork chops.
- Add 1 tablespoon of butter to the pan, once it melts add 3 tablespoons of flour and brown the flour in the butter. About a minute
- Slowly pour in the broth while stirring. Cook for 4 – 5 minutes. Slowly add the milk and bring to a boil for 4 – 5 minutes or until thickened.
- The sauce will thin over the cooking time.
- Pour sauce over the onions, pork and potatoes. Cover and cook on low for 6 – 8 hours. Enjoy!
This recipe can also be found in Weekly Dinners for 2 under $70 – Menu 1
Side Options
I like to treat myself to homemade bread and soak up some of the sauce. Check out our homemade Yogurt Bread with Wheat Germ recipe.
