Scalloped Potatoes and Pork Chops
Cheddar-Corn Muffins and Green Peas
Ingredients
- ¾ cup canned cream of chicken soup
- ¼ cup sour cream
- ¼ cup low-sodium chicken broth
- ¼ tsp dried dill
- 3 cups thinly sliced russet potatoes (about 2 small potatoes)
- 2 (6-oz) boneless pork chops
- 1 tsp Montreal steak seasoning
- 1 Tbsp butter
Instructions
- Preheat oven to 350°F. Stir together soup, sour cream, broth, and dill in a bowl.
- Alternate layers of potatoes and soup mixture in a lightly greased 8-inch baking dish. Cover, and bake 30 minutes.
- Sprinkle pork with seasoning. Melt butter in a skillet over medium-high heat. Add pork, and cook 2 minutes per side or until browned.
- Place pork over potatoes mixture; cover, and cook 20 minutes or until potatoes are tender.
Side Dish Ingredients
- 1 (6-oz) pkg buttermilk cornbread-and-muffin mix
- ⅔ cup milk
- ½ cup shredded sharp Cheddar cheese
- ½ (12-oz) pkg frozen green peas
- 1 Tbsp butter
Side Dish Instructions
- Preheat oven to 450°F. Whisk together muffin mix and milk in a bowl until smooth. Stir in cheese. Divide batter among 6 lightly greased muffin cups.
- Bake 15 to 18 minutes or until golden brown.
- Meanwhile, cook peas according to package directions; drain. Toss peas with butter. Season with salt and pepper, if desired.
- Serve peas and 2 muffins alongside Scalloped Potatoes and Pork Chops recipe.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
543
|
275
|
818
|
| Fat (g) | 24 | 12 | 36 |
| Sat. Fat (g) | 10 | 6 | 16 |
| Protein (g) | 47 | 9 | 56 |
| Carb (g) | 36 | 33 | 69 |
| Fiber (g) | 7 | 5 | 12 |
| Sodium (mg) | 1166 | 566 | 1732 |
Kid-Friendly Meal Plan
This recipe selected from the eMeals Kid-Friendly Meal Plan.
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