Pork Chops With Scalloped Potatoes

“Wipe them with vinegar,” you say? I might just dip them in vinegar or pour some on, but okay, wipe–fair enough.

A stripped-down version appeared in the August 29, 1934 edition of The (Madison) Wisconsin State Journal:

Baked Pork Chops with Scalloped Potatoes


6 pork chops
Salt and pepper
6-8 potatoes, sliced thin

Arrange layers of raw potatoes in a greased baking dish, seasoning and sprinkling with flour each layer as for scalloped potatoes. Add enough milk to just cover the potatoes. Arrange pork chops over the top. Cover and bake 1-1/2 hours at 325 degrees F. Remove cover the last 10 minutes to brown the chops.

From a box sold in Quincy, Massachusetts.

Pork Chops With Scalloped Potatoes

1 Tablespoon butter or margarine
3/4 cup milk
2 cups sliced raw potatoes
1/3 cup chopped onions
1 Tablespoon flour

salt and pepper

4 (6 oz.) pork chops, lean

On low heat, melt butter or margarine and add milk. Place in casserole. Add 1 cup of sliced potatoes. Sprinkle with half the onion, flour, salt, and pepper.

Add second cup of potatoes and sprinkle with onion, salt, and pepper.

Remove excess fat from pork chops and wipe them with vinegar. Place chops on top of casserole. Sprinkle with salt, pepper, and paprika.

Bake uncovered 1 to 1-1/2 hours at 350 deg. until tender and browned.

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