There’s something deeply satisfying about juicy pork chops paired with creamy, golden scalloped potatoes—a timeless duo that feels like a warm hug on a plate.
This recipe keeps it simple: pan-seared pork chops for rich flavor, and homemade scalloped potatoes baked in a silky chicken broth–butter sauce—all in under 90 minutes. It’s the kind of meal that pleases everyone at the table, from kids to grandparents, and makes leftovers feel like a gift.
Why You’ll Love This Recipe
🥩 Two classics in one meal—no extra sides needed
⏱️ 30-minute prep, then hands-off baking
💰 Budget-friendly—feeds 6 for under $25
❤️ Comfort food made from scratch—no canned cream soup!
🌟 Impressive enough for guests, easy enough for Tuesday
“It’s not fancy—but it’s the kind of dinner that makes everyone ask for seconds.”
Ingredients You’ll Need
For the Pork Chops:
6 pork rib or loin chops (¾-inch thick)
2 tbsp canola oil (or olive oil)
Salt & black pepper to taste
For the Scalloped Potatoes:
6 cups thinly sliced peeled potatoes (Yukon Gold or Russet), ~⅛-inch thick
1 medium onion, thinly sliced
3 tbsp unsalted butter
3 tbsp all-purpose flour
1½ tsp salt
¼ tsp black pepper
1 (14.5 oz) can low-sodium chicken broth
Optional: Pinch of nutmeg, ½ tsp garlic powder
Garnish: Paprika + fresh parsley
💡 Pro Tip: Use a mandoline for even potato slices—they cook uniformly and absorb sauce better.
Step-by-Step Instructions
1. Sear the Pork Chops:
