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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Porkchop Scallop Recipe

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This recipe for Porkchop Scallop is from Gramma's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 c Potatoes peeled and sliced thin
Boiling water
1 sm Onion thinly sliced
1 tsp Salt
pinch of pepper
3/4 c Water
1/4 c Water
2 tbs Flour
1 c Evaporated milk
6 Porkchops, 1/2" thick
Directions:
Directions:
Pour boiling water over sliced potatoes until covered. let stand 5 min, drain thoroughly. Butter inside of 2 qt casserole dish, cover bottom with layer of potatoes, little onion, sprinkle with salt and pepper. Repeat, top with remaining potato slices. Pour 3/4 c water over potatoes and cover casserole. Bake in preheated oven at 425º 20 to 25 min. Blend flour with 1/4 c water until smooth, stir in milk and cook until thick. Partly cook shops in skillet, turning often to brown. Now, reduce over temp to 325º, pour cream sauce over potatoes top with browned chops. Bake uncovered for 30 min longer.
Number Of Servings:
Number Of Servings:
6

 

 

 

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