Smothered Pork Chop and Scalloped Potato Casserole is a hearty, stick-to-your-ribs comfort dish that layers tender pork chops over creamy, cheesy scalloped potatoes—all baked to golden perfection. Rich, flavorful, and satisfying, it’s a complete meal in one pan.
Why You’ll Love This Recipe
This casserole combines two comfort food favorites in one dish. Juicy, seasoned pork chops soak up flavor from the creamy potatoes beneath, while the top bakes to a bubbly, golden crust. It’s ideal for family dinners, potlucks, or cozy weekends at home.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
bone-in or boneless pork chopspotatoes (Yukon Gold or Russet)onionsgarlicclovebutterflourmilkheavy creamshredded cheddar cheesechicken brothpaprikasaltblack pepperonion powdergarlic powderparsley (for garnish)
directions
Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Peel and thinly slice the potatoes and onions. Set aside.
In a saucepan, melt butter over medium heat. Add garlic and cook until fragrant.
Whisk in flour and cook for 1–2 minutes to form a roux.
Gradually whisk in milk, cream, and chicken broth. Simmer until thickened.
Season with salt, pepper, garlic powder, and onion powder. Stir in half the shredded cheese until melted and smooth.
In a skillet, sear pork chops seasoned with salt, pepper, and paprika until browned on both sides. Set aside.
Layer half the potatoes and onions in the baking dish. Pour half the cheese sauce over.
Repeat with remaining potatoes, onions, and sauce.
Place seared pork chops on top and cover with foil.
Bake for 45–50 minutes. Remove foil, sprinkle with remaining cheese, and bake uncovered for another 15–20 minutes until bubbly and golden.
Let rest for 10 minutes before serving. Garnish with chopped parsley.
Servings and timing
This recipe yields 6 servings.Preparation time: 20 minutesCooking time: 60–70 minutesResting time: 10 minutesTotal time: 90–100 minutes
Variations
Use sweet potatoes for a sweeter twist.
Add mushrooms or spinach for extra vegetables.
Swap cheddar with Gruyère or Monterey Jack for different flavors.
Make it spicy with cayenne or hot sauce in the cheese sauce.
Use boneless chicken instead of pork for a lighter option.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat in the oven at 350°F for 15–20 minutes or microwave individual portions for 1–2 minutes.Freeze tightly wrapped portions for up to 2 months; thaw before reheating.
FAQs
Can I make this ahead?
Yes, assemble and refrigerate before baking. Add 10–15 extra minutes to bake time if cold.
Do I have to sear the pork chops first?
Searing locks in flavor and prevents sogginess—it’s highly recommended.
What kind of potatoes work best?
Yukon Golds or Russets are ideal for creamy texture and layering.
Can I use bone-in pork chops?
Yes, they add flavor and moisture, but adjust cook time slightly.
Can I make it gluten-free?
Use a gluten-free flour blend for the roux and check all ingredients.
How do I know it’s done?
Pork should reach an internal temp of 145°F and potatoes should be fork-tender.
Can I double the recipe?
Yes, use a larger baking dish or two separate pans and adjust baking time.
Is it spicy?
Not unless you add heat—seasonings are mild and family-friendly.
Can I make it dairy-free?
Substitute plant-based milk and cheese, and use oil instead of butter.
Does it need a side dish?
It’s a complete meal, but a green salad or roasted veggies make a nice addition.
Conclusion
Smothered Pork Chop and Scalloped Potato Casserole is the ultimate comfort dish—creamy, savory, and full of homestyle goodness. Whether you’re feeding a hungry crowd or prepping for a hearty weeknight dinner, this satisfying recipe is sure to become a favorite at your table.
Print
Smothered Pork Chop and Scalloped Potato Casserole
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Halal
Description
Smothered Pork Chop and Scalloped Potato Casserole is a hearty and comforting dish that layers tender pork chops over creamy, cheesy scalloped potatoes. It’s a satisfying all-in-one meal perfect for weeknight dinners or family gatherings.
Ingredients
- 4 bone-in pork chops
- 1 tbsp olive oil
- 6 cups thinly sliced potatoes (Yukon Gold or Russet)
- 1 medium onion, thinly sliced
- 2 cups shredded cheddar cheese
- 2 tbsp all-purpose flour
- 2 tbsp butter
- 2 cups milk
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- Chopped parsley for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- In a skillet, heat olive oil over medium-high heat. Season pork chops with salt, pepper, and paprika, and sear for 2-3 minutes per side until golden brown. Set aside.
- In the same skillet, melt butter. Stir in flour and cook for 1 minute.
- Gradually whisk in milk, then add garlic powder, salt, and pepper. Stir until thickened, about 3–5 minutes. Remove from heat and mix in 1 1/2 cups of shredded cheddar cheese.
- Layer half the potatoes in the baking dish, followed by half the onion slices and half the cheese sauce. Repeat layers.
- Place seared pork chops on top of the potatoes and cover dish with foil.
- Bake covered for 45 minutes, then uncover and bake for an additional 20–25 minutes or until potatoes are tender and top is golden and bubbly.
- Let rest for 10 minutes before serving. Garnish with parsley if desired.
Notes
- Slicing potatoes evenly ensures even cooking.
- Can substitute cream for milk for a richer sauce.
- Bone-in pork chops add more flavor but boneless can be used.
- Use a mandoline for quick and uniform potato slices.