by Marianne Pelletier

Created on: March 03, 2007   Last Updated: February 20, 2012

Pork Chops and Scalloped Potatoes

4 pork chops, trimmed of fat
2 potatoes, peeled if you like and sliced thin
One onion sliced very thin
1 stick (1/2 cup) butter

salt and pepper
1.5 cups milk

This is a one-dish meal that will satisfy the biggest hunger and leave you with excellent leftovers. You can expand the recipe to serve any number of people. Salt and pepper the pork chops and place them on the bottom of a greased casserole dish. Add one layer of potatoes over them and then one layer of onions. Dot the layer with thin slices of butter. Salt and pepper the layer. Repeat until you run out of potatoes and onion or your casserole dish is full. Pour the milk into the casserole dish until it covers the layer just under the top layer of potatoes. Bake at 350F, uncovered, for 45 minutes to an hour, testing the potatoes for doneness. If you can put a fork through all the layers, including through the pork chops, then the meal is ready.The potato slices on top may curl and the milk may brown a bit when the dish is ready.

This recipe is for a cold night when you want to make a one-dish meal that does not involve a lot of fuss. Serve the dish with applesauce, a salad, some broccoli or other green vegetable. This is an excellent farm share dish, as it uses a few potatoes and onions, which come out around the same time of year. Think about using leeks instead of onion, and adding paprika to to the top for a bit of extra spice. The last time I made this dish, I used goat's milk instead of regular milk and that gave the dish a delicious tang.

The butter in the dish adds flavor but can be omitted. I always use real butter, not margarine, as real butter melts properly in the dish. This is one dish that a happy diner would not add additional seasoning to. Enjoy!

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