Small Batch One Pan Pork Chops and Scalloped Potatoes.

We have been busy recreating our family favorites in small batch recipes! Come and take a look at one of our favorites, Small Batch One Pan Pork Chops and Scalloped Potatoes...

With the kids grown and gone, we had reached "small batch" status!

Now that the kids are grown and cooking for families of their own, it was time to take some of our favorites and create a small batch version to enjoy! And with cooler weather in the air, it was the perfect day for a dinner cooked in the oven. It seems some of my favorite dinners come out of the oven, like this recipe for Small Batch One Pan Pork Chops and Scalloped Potatoes. 

As the years go by and the kids move out the cook of the house will search out and find recipes for smaller meatloaves or fewer cookies in a batch. But there will always be favorites that need to be made again, because they are so well liked, only in a smaller batch. Which led to Small Batch One Pan Pork Chops and Scalloped Potatoes. Joining another favorite that had been turned into small batch version,  Small Batch Applesauce Spice Chocolate Chip Cake. My guess is, there will be more small batch versions coming to join this pair.

Home cooking has two distinct advantages, cook more or cook less. 

The one great advantage with home cooking is the ability to up the number of servings as needed, which I have found is much more user friendly than say, making less food. For some reason learning to cook less food has been difficult for me since the kids moved out. And while it has taken me a while to succeed, I still view learning to cook smaller amounts of food as a challenge, for a number of reasons. 

• Leftovers are nice, but leftover leftovers are not!
• Keeping the food budget in check is important for every family. 
• Creativity in the kitchen is important, nothing gets more stale than eating the same meals, week after week. 

While nutritional needs may change through the years, 

speaking for myself, I still want to enjoy the same delicious recipes shared around a table full of family and friends. I have been lucky to find some new recipes that started out smaller, and as previously touched on, they are very easy to multiply. It's those old family favorites that need a helping hand, and a smaller hand at that. 

Some additional thoughts on this recipe:

If you prefer you may sauté the diced onion using the same pan you will use to brown the chops. Set the onions aside until needed. 

For a quick and easy change to Au Gratin potatoes, use some grated cheddar over the top before baking. 

If you do not have a medium sized pan that can go from stove top to oven, use a frying pan to brown the chops and a standard baking pan and foil for in the oven.

Ingredients needed for this recipe:

• pork chops
• potatoes
• garlic salt
• salt
• fresh ground pepper
• flour
• thyme
• canned milk
• oil

You will also need the following:

• medium sized pan with a lid
• potato peeler
• measuring spoons
• kitchen knife
• cutting board

Now we are ready to begin!

 

Small Batch One Pan Pork Chops and Scalloped Potatoes

by the seat of my pants, via One Pan Pork Chops and Scalloped Potatoes.

375-degree oven

2 or 3 pork chops depending on size

2 or 3 potatoes, depending on size

oil

1 medium onion

garlic salt 

salt

fresh ground pepper

1/2 t thyme leaves

2 T whole wheat flour

1 12-oz can milk

Parmesan Cheese (yep the green lid shaker stuff!)

Peel and dice the onion, set aside or sauté in the pan using 1 T oil until tender but not brown. Remove from the pan, set aside. 

Add 1 T oil to the pan, brown the chops, turn and brown the other side. 

Peel the potatoes, slice into thin slices. 

Season the pork chops with garlic salt, a touch of salt and fresh ground pepper, and half of the thyme leaves.

Add half of the potatoes over the pork chops, followed by half of the onions. Sprinkle with 1 T of the flour. Sprinkle with the remaining thyme leaves and a good sprinkling of Parmesan Cheese. 

Add remaining potato slices, flour, and diced onions. Season once again with garlic salt, fresh ground pepper. Pour the canned milk evenly over the top. 

Add another generous sprinkling of Parmesan Cheese. Cover and bake for 45 minutes, remove the lid and bake for an additional 25-30 minutes or until done in your oven.

Storage options for Small Batch One Pan Pork Chops and Scalloped Potatoes. Store covered in the refrigerator for up to three days. I do not recommend freezing this dish. 

UPDATE:  For your convenience, a "copy and paste" version of Small Batch One Pan Pork Chops and Scalloped Potatoes has been included below. 

You may also enjoy: 

Small Batch Applesauce Spice Chocolate Chip Cake. 

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#scratchmadefoodforyourfamily

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Printable "copy and paste" version:

Small Batch One Pan Pork Chops and Scalloped Potatoes

by the seat of my pants, via One Pan Pork Chops and Scalloped Potatoes.

375-degree oven

2 or 3 pork chops depending on size

2 or 3 potatoes, depending on size

oil

1 medium onion

garlic salt 

salt

fresh ground pepper

1/2 t thyme leaves

2 T whole wheat flour

1 12-oz can milk

Parmesan Cheese (yep the green lid shaker stuff!)

Peel and dice the onion, set aside or sauté in the pan using 1 T oil until tender but not brown. Remove from the pan, set aside. 

Add 1 T oil to the pan, brown the chops, turn and brown the other side. 

Peel the potatoes, slice into thin slices. 

Season the pork chops with garlic salt, a touch of salt and fresh ground pepper, and half of the thyme leaves.

Add half of the potatoes over the pork chops, followed by half of the onions. Sprinkle with 1 T of the flour. Sprinkle with the remaining thyme leaves and a good sprinkling of Parmesan Cheese. 

Add remaining potato slices, flour, and diced onions. Season once again with garlic salt, fresh ground pepper. Pour the canned milk evenly over the top. 

Add another generous sprinkling of Parmesan Cheese. Cover and bake for 45 minutes, remove the lid and bake for an additional 25-30 minutes or until done in your oven.

Storage options for Small Batch One Pan Pork Chops and Scalloped Potatoes. Store covered in the refrigerator for up to three days. I do not recommend freezing this dish. 

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