Are you tired of turkey, yet? I bought a pasta salad at the school cafeteria, yesterday, and discovered that the meat on the top of it was turkey and not chicken like usual. It made me wonder how old it was! I decided that I would share a pork chop recipe with you today instead of the usual “holiday fare.”
If you remember, I shared with you back in September that I had come across the orange 1971 Betty Crocker Recipe Box that my grandmother had given to me. My local supermarket was having a sale on pork products so I decided to give the “Pork Chop Scallop” recipe from the box a try because it looked so very easy. It only has five ingredients!
- 4 pork chops
- Salt
- Pepper
- 1 package of Better Crocker scalloped potatoes
- 2 Tbsp. chopped pimiento
The directions included instructions to brown the chops, remove them, put the scalloped potatoes mix into the skillet (following box directions), placing chops back on top and then simmering for 30-35 minutes. Easy.
But less than satisfying because of the potatoes.
So, I decided to “downdate” the recipe (is that the opposite of updating?) so that it is made entirely from scratch. And it was just as easy but a whole lot more satisfying. I adapted the recipe for escalloped potatoes from The Modern Family Cookbook by Meta Given (1953). My pork loin chops were huge and boneless, so I cut them into serving sizes. As you can see from the photo, even though the recipe calls for four chops, you could easily add many more if they fit into your skillet.
By the way, according to Dictionary.com, escallop means “to bake (food cut into pieces) in a sauce or other liquid, often with crumbs on top; scallop.” My version has you simmering the pork chops and potatoes instead of baking but if you decided to be a “purist” and bake this casserole, you could bake it, covered, in a moderate 350º oven for about 30 minutes.
Quick Escalloped Pork Chops and Potatoes
4 pork loin or rib chops, 1/2 to 3/4″ thick Salt & Pepper to taste2 Tablespoons butter 2 Tablespoons flour 3/4 teaspoon salt 1 3/4 cups milk 5 cups sliced potatoes 1/2 cup french fried onions (optional)
- Brown chops on both sides; season with salt and pepper. Remove from skillet.
- Melt butter in skillet, stir in flour and salt, then add milk slowly, stirring constantly until sauce boils and thickens (Note: depending on the size of your skillet, you may need to do this step in a saucepan to avoid lumps or burning).
- Add potatoes and heat with occasional stirring until the sauce boils again.
- Reduce heat. Place pork chops on top. Cover.
- Simmer for 30-35 minutes until potatoes are tender and pork is cooked through.
- Top with french fried onions and serve.
4 Servings
Have you ever “downdated” a recipe?
As interesting as I found your “downdating” to be, I was even more interested in the cookbook and its author, Meta Given. I had only ever heard the name Meta Given in my mother’s kitchen. Mother had Given’s two-volume “Modern Encyclopedia of Cooking,” which she could not have owned prior to 1955, since that’s the last publication date in the volumes. Those books now rest on my bookshelf. The forward mentions the cookbook you cite, Modern Family Cook Book, as Given’s first cookbook and that it was published in 1942. Hmmmm — “blog fodder.”
I’m not sure if I have “downdated” a recipe. I’m only now beginning to find the confidence to substantially change a recipe. But, I have by-passed recipes when I didn’t want to use the less-than-satisfying package mix.
Good job! Innovative and inspiring!
I, too, have her “Modern Encyclopedia of Cooking” from 1955!
I double-checked the cookbook date and the copyright page says an earlier edition was published in 1942. I wonder if, since the 1953 is an update of the 1942 version, Elvera Rest didn’t feel the need to mention the update in her forward to the Encyclopedia.
Interesting, indeed.