Pork Chops with Scalloped Potatoes- in Savory Herb Sauce
Why I Love This Recipe
I always felt this creamy dish could easily be made into a delicious potato soup- if you were to cut up the potatoes, omit the meat, and add extra milk.
I wish I could remember where I found this recipe. I made certain to take note of of measurements, rather than "5 large potatoes and 1 large onion", for a more exact recipe. This one is a crowd-pleaser, for sure, and can easily be doubled if necessary.
Ingredients You'll Need
4-6 (appx 4 oz each) Pork Loin Chops
1 Tbsp Vegetable or Canola Oil
For Creamy Herb Sauce:
1c Yellow Onions, chopped
2 tsp Butter or Margarine
4 oz (1/2 package) Cream Cheese, cut into cubes
1/2 c Milk
1 (14.5 oz) can Chicken Broth (substitute with 1 3/4c Water + 1 1/2 Chicken Bouillon Cubes )
3 Tbsp All-Purpose Flour
2 tsp Garlic Powder
1 1/2 tsp Salt
1 tsp Dry Rosemary, crushed
1 tsp Ground Sage
1/2 tsp Dry Thyme
1/4 tsp Black Pepper
4-6c Potatoes, peeled and sliced 1/4" thick
Paprika- to sprinkle
Parsley- to sprinkle
1) **For Pork: In skillet large enough to cook meat, brown Pork in oil- you may have to do two rounds of this if they won't all fit in one pan. Set pork aside, but keep it warm.
2) For Sauce: In a medium sauce pan, melt butter over a medium-high heat; add onions and saute until they soften and start to turn clear. Whisk in milk, followed by cream cheese, broth, flour, and remaining dry Sauce seasonings; stirring until well combined. Remove from heat when all ingredients are melted together and sauce is at a boil.
4) In the bottom of a large slow-cooker, place sliced potatoes and evenly pour half the amount of Sauce over the top. Next, arrange the browned pork over the potato layer; top with remaining half of the Sauce. Last, sprinkle with paprika and parsley.
For the Oven: Follow this step, arranging layers in a greased 9x12" glass bake dish.
5) Cook on High 6 hours and Low 2 hours- or until potatoes are cooked through and pork is tender. (**If meat has been omitted, you might want to "flip" the potatoes to stir, and prevent them from over-drying.)
For the Oven: Preheat oven to 350°F. Bake covered with foil for 1 hour; then UNcovered 30 minutes or until potatoes and meat are cooked through.
**If you wish to just make scalloped potatoes, without meat, just omit step 1 and layering the meat in between the sauce in step 4.