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Tuesday, February 5, 2019

Pork Chops Chop-Chop

Janet Groene's

Scalloped Pork Chops

    I don’t apologize for my shameless shortcuts in RV cooking. We prefer to eat in, when and where we want to.  Of course that means shopping, planning, meal preparation, cleanup and dish washing. It also means the smug satisfaction of eating in the middle of nowhere with a million dollar view through the RV windshield of a different view each day of mountains, water, sunsets, woodlands or meadows.

This recipe is made in one, nonstick skillet using what is basically two ingredients, the pork chops and a box of scalloped potato mix. If you want to throw in, say, a can of drained baby carrots,  extra cream for the potatoes, a cheese topping or other frills,  that’s up to you. (I like to stir a little prepared mustard into pan juices after browning the chops.)

4 lean, meaty pork chops
Salt, pepper
1 tablespoon vegetable oil
1 teaspoon minced garlic (optional)
1 box scalloped potato mix
Milk, water called for on the box

    Sprinkle chops lightly with salt and pepper. Brown chops in hot oil with the garlic and remove them from the pan. (I lay them on the upturned skillet lid). Stir in ingredients called for on the potato box including the seasoning packet. Bring to a boil, put chops on top of potatoes, cover and cook over low heat 30 to 45 minutes. Turn off heat and let steep another 10 minutes. Serves 4. 

See more of Janet Groene's RV-ready recipes at


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