Pork Chops with Scalloped Potatoes

The quality of the ingredients plays a crucial role in the success of this dish. Starting with the pork chops, opt for cuts that are not too lean, as a bit of fat enhances the flavor and keeps the chops moist during cooking. Bone-in pork chops are particularly good for baking as they tend to retain more moisture than boneless cuts.

For the potatoes, choosing the right variety can make a difference in texture and flavor. Starchy potatoes like Russets or Yukon Golds are ideal for scalloped potatoes because they hold up well during baking and have a creamy texture when cooked. Be sure to slice the potatoes thinly and evenly to ensure they cook through and absorb the sauce beautifully.

Onions add a subtle sweetness when cooked down and complement both the pork and potatoes. A standard yellow onion works best in this recipe for its balanced flavor and ability to meld into the dish without overpowering the other ingredients.

How to Prepare Pork Chops with Scalloped Potatoes

Ingredients:
6 pork chops, preferably bone-in for added flavor and moisture retention
4 large Russet or Yukon Gold potatoes, peeled and thinly sliced
1 large yellow onion, thinly sliced
2 tablespoons of unsalted butter
2 tablespoons of all-purpose flour
1 can (14 oz) of chicken broth
Salt and freshly ground black pepper, to taste
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon paprika
Instructions:

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