Scalloped potatoes and pork chops sounded delicious this week. Mrs. Houk brings us this very humble dish. This is fairly fast to throw together and it took one hour to bake in a 350 degree oven. I only added one little ingredient…cheese. Everything is better with cheese, right? You don’t need to add it, I won’t judge. To me, this dish was just begging for a cup of cheese in the middle of the potatoes.
The recipe really only has three main ingredients: pork chops, potatoes, and milk. Toss a little flour, salt, pepper (and cheese!) in and you have a really tasty dinner.
The process of slicing a bunch of potatoes can be made so much easier if you have a Mandoline slicer. I bought mine years ago and it has no markings on it, so I did a little work to find out which one I own. I did finally find mine online and the brand is Farberware. I’m going to put a link to the one I currently use and really like. I’m not going to tell you that mine is the best or that you even need an extra kitchen gadget to wash, but the number one thing I love about this slicer is that you get all the slices the same thickness. This is important when you are cooking. You really want all the potato slices to be the same thickness so they cook at the same rate. If you struggle with knife slicing skills like I do, check into getting a Mandoline slicer.
Disclosure: The link below is an affiliate link, meaning, at no additional cost to you, I will earn a commission if you click through and make a purchase.
The first couple of potatoes have been sliced and are ready to be placed in the dish.
I used six medium potatoes to fill up my pan. I broke the dish into layers, bottom potatoes, cheese, top potatoes and pork chops. The layers of potatoes are three each, but I salted and peppered them as I layered on top of each other. Don’t go crazy with the salt, but potatoes are pretty plain on their own and really need the salt.
The first layer of potatoes, salt and pepper are down. This is three potatoes.
I couldn’t stop myself from pulling cheddar cheese out of the fridge. I used about a cup of cheese.
Top layer of potatoes are down and the pork chops are out. Don’t be shy with the salt and pepper on these potatoes. They really need it.
The recipe says to dredge the layers with flour, but I opted to mix the flour with the milk and pour it over the top of the potatoes. I used 1 tablespoon of flour and 1 1/2 cups of milk. You will want to make sure you whisk the flour into the milk with a fork so you don’t get lumps, but even after doing that, you will probably end up with some small lumps. I did, but it didn’t affect the dish in the end.
You are ready to break out the pork chops and season them liberally with salt and pepper on both sides. I’m serious about being liberal, you will have a hard time over seasoning this dish.
Place the pork chops on the potatoes and put them into a 350 degree oven for 45 minutes to one hour. This dish could serve 5 or 6 people. I ended up with only 4 pork chops because I use Walmart Grocery. It is a blessing, but also has a few drawbacks. The best feature is that I don’t have to drag my five year old through a store and have her request me to buy everything that catches her eye. The downside is that sometimes I have to guess how much meat or produce I will get. Most times I end up with more than I needed. I am willing to accept that trade-off as an acceptable one for me personally.
After the dish is cooked, you will have something similar to this. Yum!
It’s been awhile since I’ve cooked pork chops and honestly, pork is a little tricky to me. If you cook it too long, you end up with something very dry that will take 10 minutes to chew. I was really worried when I looked in the oven after an hour and saw what looked like pink meat. I broke out the meat thermometer and they were well above the temp they needed to be. My pork chops did end up a little on the dryer side, so you probably want to check them after 45 minutes to make sure you don’t over cook them.
The cost of the ingredients for this dish came to $7.57 and that includes the extra cheese I tossed in. Your cost may vary depending on how many pork chops you buy. For under $2.00 per serving for dinner, I feel good about that price.
Second Prize. Escalloped Potatoes and Pork Chops. Pare potatoes and slice rather thin. Put a layer of potatoes in casserole, season with salt and pepper and dredge with flour. Add layers of potatoes with flour and seasoning until dish is nearly full and cover all with milk. Then place pork chops, which have been seasoned with salt and pepper, nicely on top of potatoes. Bake 1 hour.
Mrs. Ivan E. Houk, 521 Oxford Avenue Dayton, Ohio
Printed in The Dayton Herald on February 17, 1921
Mrs. Houk's Scalloped Potatoes and Pork Chops
A scalloped potatoes and pork chops recipe from 1921
- 4 ea pork chops
- 6 medium potatoes
- 1 1/2 cups milk
- 1 cup cheddar cheese
- 1 tbsp flour
- salt and pepper to taste
Slice potatoes and layer in 9x13" dish. Season each layer with salt and pepper.
After half the potatoes are in the dish, layer cheddar cheese and cover with remaining potatoes
Mix the flour and mix together, pour over top of the potatoes.
Season the pork chops on both sides with salt and pepper. Place on the potatoes and bake in a 350 degree oven for 45 minutes to 1 hour.