Pork Chop 'n' Potato Scallop

"I got this recipe out of the Three Rivers Electrical Cooperative Cookbook. It is good to make for Sunday dinner."
 
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Ready In:
1hr 30mins
Ingredients:
11
Serves:
6
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ingredients

  • 6 pork chops (1/2 inch thick)
  • 2 tablespoons flour
  • 1 teaspoon salt
  • 1 (10 3/4 ounce) can condensed cheddar cheese soup
  • 1 12 cups milk
  • 13 cup crumbled blue cheese
  • 1 12 cups sliced onions
  • 6 medium baking potatoes, peeled and sliced
  • 1 12 teaspoons salt
  • 2 tablespoons flour
  • 18 teaspoon pepper
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directions

  • Trim fat from chops.
  • In large skillet, fry trimmings.
  • Combine 2 tablespoons flour an 1 teaspoons salt; coat chops.
  • In skillet, brown chops well on both sides.
  • Remove and set aside.
  • Add soup to skillet; grdually stir in milk.
  • Heat over medium heat to boiling; remove from heat and stir in Blue cheese.
  • Arrange half of the potatoes and half the onion in buttered shallow 3 quart casserole.
  • Combine 2 tablespoons flour, 1 1/2 teaspoons salt, and pepper; sprinkle half the flour mixture over potatoes and onions,.
  • Repeat with remaining potatoes, onions, and flour mixture.
  • Pour cheese sauce over all.
  • Arrange chops on top; cover casserole with foil.
  • Bake in preheated 350 oven for 60 to 70 minutes or until potatoes are tender.
  • Allow to stand 10 minutes before serving.

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RECIPE SUBMITTED BY

<p>Like my name states I love Jazz. &nbsp;I discovered after the kids moved out, that I love to cook. &nbsp;No more jar spaghetti sauce for us!!</p>
 
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