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"Hunger is the best sauce in the world."--Cervantes

One-Pan Deviled Pork Chops with Scalloped Potatoes Recipe

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This recipe for One-Pan Deviled Pork Chops with Scalloped Potatoes is from Family & Friends Recipes, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



2 pounds russet potatoes, peeled and sliced ¼ inch thick
¾ cup chicken broth
1½ teaspoons minced fresh rosemary or ½ teaspoon dried
½ teaspoon onion powder
½ teaspoon garlic powder
Salt and pepper
¾ cup heavy cream
2 tablespoons Wondra flour
1½ Parmesan cheese, grated (¾ cup)
1 cup panko bread crumbs, toasted
1 tablespoon Dijon mustard
1½ teaspoons mayonnaise
1½ teaspoons hot sauce
4 (6- to 8-ounce) boneless pork chops, ¾ inch thick, trimmed
1 tablespoon minced fresh parsley

Adjust oven rack to middle position and heat oven to 400 degrees. Combine potatoes, broth, rosemary, onion powder, garlic powder, and ½ teaspoon salt in large bowl, cover, and microwave until edges of potatoes are translucent and pliable, about 8 minutes.

Stir cream, Wondra, and ¼ teaspoon pepper into hot potato mixture. Transfer mixture to 13 by 9-inch baking dish and press into even layer. Cover with aluminum foil and bake until potatoes are nearly tender, about 30 minutes.

While the potatoes bake, combine ¼ cup Parmesan and panko in shallow dish. Whisk mustard, mayonnaise, and hot sauce together in small bowl. Cut 2 slits, about 2 inches apart, through fat on edges of each chop. Pat chops dry with paper towels and season with salt and pepper.

Working with 1 chop at a time, brush 1 side with mustard mixture, then press chop, mustard side down, into panko mixture, pressing gently to adhere. Lay chop, coated side up, on large plate.

Remove potatoes from oven and sprinkle evenly with remaining ½ cup Parmesan. Place chops, coated side up, on top of potatoes in dish. Bake, uncovered, until pork registers 135 degrees, 10 to 15 minutes.

Remove dish from oven and let rest until pork registers 145 degrees, about 10 minutes. Sprinkle with parsley and serve.

Personal Notes:
Personal Notes:
You can substitute an equal amount of all-purpose flour for the Wondra flour, if necessary; however, the sauce will have a pasty, slightly gritty texture.

We had to be sure the chops would get a crisp, crackling coating while staying moist within, so we boosted the crumb coating’s flavor with Parmesan cheese and made sure it clung by mixing Dijon mustard, mayonnaise, and hot sauce into a spicy upgrade from the usual egg wash. To ensure the scalloped potatoes underneath finished cooking with the chops, we parcooked thinly sliced spuds in the microwave with chicken broth, rosemary, and onion and garlic powders. Scalloped potatoes require a lush sauce, and we made quick work of it by stirring in cream and Wondra flour. We baked the potatoes for 30 minutes (which gave us enough time to dredge and bread the chops), and then placed the chops right on top of the potatoes. Soon our tender potatoes were bathed in their sauce, and the pork boasted a golden-brown crust.




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