Pork Chop and Potato Scallop

Ok guys, I prepared my first dinner using “The Record Book”.  Guess what?  It wasn’t so bad!  My husband and daughter thought the dish was wonderful.  My middle son was iffy.  My oldest thought it was so awful, but he does not like anything, so we will leave him out of most final judgements!  The pork chop and potato scallop was fairly easy to make.  I actually made it a little more complicated by changing some of the recipe.  Couple of reasons for the change. The first, many of the recipes call for some fattening ingredients.  Even though I want to cook the way my great grandmother did, I do not want to gain 20 pounds!  Secondly, my son is  allergic to so much.  In this recipe he is allergic to the canned cheese sauce.  I went ahead and used the milk, but added shredded cheese and melted it in a double boiler.  The choice is yours.  I made the sauce healthier by using skim milk as well. Making the cheese sauce did ont take up too much extra time, so if you prefer to make it yourself instead of using the soup, go right ahead.  The second thing I changed was trimming the fat from the chops and using the fat to fry up the pork chops.  I chose the healthier way instead.  I did trim the fat, but decided to use extra virgin olive oil instead.  Again, you can choose to use the fat.  It goes along with the concept of waist nothing! 

Pork Chop and Potato Scallop

Ingredients:
6 pork chops                                6 medium potatoes, pared and thinly sliced (2lbs)
Flour                                            3 medium onions, thinly sliced
1 1/2tsp
   seasoned salt                           1 can cheddar cheese soup.  Or make cheese sauce using
                                                        double boiler
Pepper                                         1 1/2 cups milk
1 1/2 tsp salt

1.  Wipe pork chops with a damp paper towel.  Trim excess fat, and reserve.  Combine 3 tablespoons flour, the seasoned salt, and 1/4 tsp pepper; use to coat chops
2.  Heat fat trimmed from the chops in a skillet. Or use 2 tablespoons EVOO.  Add chops and brown well on both sides-about 20 minutes.
3.Preheat oven to 350.
4.  Meanwhile,combine 2 tablespoons flour, the salt and 1/4 tsp pepper.  Arrange half the potato slices and half the onion slices in a 3 quart shallow baking dish:  sprinkle with half of flour mixture.  Add remaining potato, onion and flour mixture.
5.  In a small saucepan, combine canned soup and milk. Or combine milk and 1 1/2 cups shredded cheese and milk in a double boiler. Pour over potato mixture in the baking dish.  Arrange pork chops on top and cover.
6.  Cover for 1 hour and then remove the foil.  Cook for another 30 minutes or until potatoes are fork tender.
Fun note:  Makes 6 servings; and approximately 34 cents per serving. (of course that is in the 1950’s)

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