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.