Pork Chop 'n' Potato Scallop |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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I got this recipe out of the Three Rivers Electrical Cooperative Cookbook. It is good to make for Sunday dinner. Ingredients:
6 pork chops (1/2 inch thick) |
2 tablespoons flour |
1 teaspoon salt |
1 (10 3/4 ounce) can condensed cheddar cheese soup |
1 1/2 cups milk |
1/3 cup crumbled blue cheese |
1 1/2 cups sliced onions |
6 medium baking potatoes, peeled and sliced |
1 1/2 teaspoons salt |
2 tablespoons flour |
1/8 teaspoon pepper |
Directions:
1. Trim fat from chops.
2. In large skillet, fry trimmings.
3. Combine 2 tablespoons flour an 1 teaspoons salt; coat chops.
4. In skillet, brown chops well on both sides.
5. Remove and set aside.
6. Add soup to skillet; grdually stir in milk.
7. Heat over medium heat to boiling; remove from heat and stir in Blue cheese.
8. Arrange half of the potatoes and half the onion in buttered shallow 3 quart casserole.
9. Combine 2 tablespoons flour, 1 1/2 teaspoons salt, and pepper; sprinkle half the flour mixture over potatoes and onions,.
10. Repeat with remaining potatoes, onions, and flour mixture.
11. Pour cheese sauce over all.
12. Arrange chops on top; cover casserole with foil.
13. Bake in preheated 350 oven for 60 to 70 minutes or until potatoes are tender.
14. Allow to stand 10 minutes before serving.
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