Can you freeze pork chops and scalloped potatoes?
Yes, pork chops and scalloped potatoes freeze well. To do this, separate the cooked pork chops from the scalloped potatoes. Wrap the pork chops individually, then slide them into a freezer-proof baggie. Cover the scalloped potatoes tightly in a freezer-proof dish. Freeze the potatoes and the pork chops for up to three months.
To reheat, thaw the pork chops in the fridge before gently reheating them in a covered skillet or covered dish in the oven. Bake the scalloped potatoes from frozen in a 350° oven until they’re heated through and bubbling.
Pork Chops and Scalloped Potatoes Tips
What’s the secret to making tender pork chops?
The secret to perfect, tender pork chops is to not overcook them, which is easy to accidentally do—especially when they’re thin. The best way to prevent overcooking is to use a digital meat thermometer. Insert it into the thickest part of the meat, away from the bone. When the internal temperature of the pork chops reaches 145°, remove them from the oven and let them rest.
Do you need to sear the pork chops before baking them?
While this step isn’t crucial, skipping it means skipping out on some delectable flavor. Searing the pork chops changes their proteins and browns the surface (known as the Maillard reaction). The resulting umami-rich fond makes the meat so much more delicious. Since pork chops have a mild flavor, searing is an easy way to give them a boost.
How do you know when scalloped potatoes are done?
When finished baking, the scalloped potatoes should be very tender, and a fork should slide right through them. Waxy potatoes will still have some firmness, even when cooked. Yukon gold or russet potatoes are the best choices.
What can you serve with pork chops and scalloped potatoes?
Since this pork chop recipe provides the meat and potatoes, serve it with veggie side dishes. Try bacon green beans, a cold broccoli apple salad or roasted spiced carrots. A simple green salad is another easy side to try. And we won’t say no to warm drop biscuits or homemade dinner rolls.
Watch How to Make Pork Chops with Scalloped Potatoes
Ingredients
3 tablespoons butter
3 tablespoons all-purpose flour
1-1/2 teaspoons salt
1/4 teaspoon pepper
1 can (14-1/2 ounces) chicken broth
6 pork rib or loin chops (3/4 inch thick)
2 tablespoons canola oil
Additional salt and pepper, optional
6 cups thinly sliced peeled potatoes
1 medium onion, sliced
Paprika and minced fresh parsley, optional
Directions
1
In a small saucepan, melt butter; stir in the flour, salt and pepper until smooth. Add broth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat and set aside.
2
In a large skillet, brown the pork chops on both sides in oil; sprinkle with additional salt and pepper if desired.
3
In a greased 13×9-in. baking dish, layer potatoes and onion. Pour broth mixture over layers. Place pork chops on top.
4
Cover and bake at 350° for 1 hour; uncover and bake 30 minutes longer or until meat and potatoes are tender. If desired, sprinkle with paprika and parsley.
Nutrition Facts
1 serving: 574 calories, 29g fat (11g saturated fat), 128mg cholesterol, 1015mg sodium, 36g carbohydrate (3g sugars, 3g fiber), 40g protein.
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