Scalloped Potatoes with Pork Chops

August 27, 2010 11:28 AM

6 pork chops, ½-thickness
1 tblsp. Cooking oil
5 c. sliced, pared potatoes
6 (1 oz.) sliced processed American cheese
1 tsp. salt
¼ tsp. pepper
½ cup chopped green onions
1 (101/2 oz.) can condensed cream of celery soup
1 ¼ c. milk

Brown pork chops on one side in hot oil in skillet. Remove chops as they brown; reserve drippings. Place half of potatoes in greased 13x9x2-inch baking pan. Top with cheese slices and then remaining potatoes. Place pork chops, browned side up, on potatoes. Sprinkle with salt and pepper. Cook onions in pan drippings in skillet until tender, but do not brown. Add soup and milk. Heat; then pour over chops. Cover with aluminum foil. Bake in 350 degree oven for 1 hour. Remove cover and continue baking 30 minutes or until meat and vegetables are tender. Makes 6 servings. 
From Farm Journal’s Best-Ever Recipes (1977)


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Spell Check

9/2/2010 07:50 AM

  We have made these potatoes for years, only we use the recipe times five, we make them in a large roasting pan, and they are gone in a very short time. Delicious. - we use Kraft's Sharp Cheddar, which I think used to be labeled Old English. We serve them with Farm Jourmal's Sun Gold Fruit Salad (wicked good, as they would say in Maine), and tiny peas. A great and easy menu for entertaining guests.​


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