There’s something magical about a warm, bubbly casserole fresh out of the oven—and this Smothered Pork Chop and Scalloped Potato Casserole delivers all the cozy vibes you could ask for. With layers of juicy pork chops, tender scalloped potatoes, and a creamy, flavorful sauce, it’s a true family favorite that’s perfect for Sunday dinners, potlucks, or a satisfying weeknight meal.
Table of Contents
Why You’ll Love This Smothered Pork Chop and Scalloped Potato Casserole
This recipe is the ultimate comfort food! Here’s why it’ll become a regular in your recipe rotation:
- One-dish wonder: Everything bakes together in one pan for maximum flavor and minimal cleanup.
- Hearty and filling: Packed with protein and carbs to keep everyone satisfied.
- Make-ahead friendly: Assemble ahead of time and bake when you’re ready.
- Crowd-pleasing: It’s a guaranteed hit with kids and adults alike.
Ingredients You’ll Need For Smothered Pork Chop and Scalloped Potato
To make this Smothered Pork Chop and Scalloped Potato Casserole, gather the following ingredients:
For the Casserole:
- 4 bone-in or boneless pork chops
- 4 cups thinly sliced russet or Yukon gold potatoes (about 4 large potatoes)
- 1 tablespoon olive oil or butter
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
For the Creamy Sauce:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk (whole or 2% preferred)
- 1 cup chicken broth
- 1 cup shredded cheddar cheese (optional, to boost creaminess and flavor)
- Salt and pepper to taste
Let’s Cook: Smothered Pork Chop and Scalloped Potato Casserole
Step 1: Prep and Preheat
Begin by preheating your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and set it aside.
Step 2: Brown the Pork Chops
Place a large skillet on the stove over medium-high heat. Add the olive oil, then cook the seasoned pork chops for a couple of minutes on each side, until they develop a nice golden crust. Set them aside on a plate.
Step 3: Make the Sauce
In the same skillet, melt the butter. Whisk in the flour and cook for about 1–2 minutes until the roux turns a light golden color. Slowly pour in the milk and chicken broth while whisking continuously to prevent lumps. Cook until the sauce thickens, then season with salt and pepper. Stir in the cheese if you’re using it.
Step 4: Layer It Up
Spread the sliced potatoes in an even layer in the baking dish. Pour half of the creamy sauce over the top, coating the potatoes thoroughly.
Step 5: Add the Pork Chops
Arrange the pork chops over the sauced potatoes. Spoon the remaining cream sauce over everything to smother the chops completely.
Step 6: Bake to Perfection
Cover the casserole dish tightly with foil and place it in the oven. Bake for 45 minutes, then uncover and continue baking for another 15–20 minutes. The potatoes should be tender and the top beautifully golden.
Step 7: Rest and Finish
Once baked, let the casserole rest for about 10 minutes before serving. This helps the sauce set and makes serving easier. Top it off with freshly chopped parsley or thyme to brighten things up.
Helpful Tips for Casserole Success
- Uniform potato slices: Using a mandoline ensures even cooking and a great texture.
- Searing matters: A quick sear enhances the flavor of the pork chops and adds delicious depth.
- Cheese lovers: Feel free to add extra cheese or sprinkle some on top before the final bake.
- Veggie boost: Add layers of cooked spinach, mushrooms, or sautéed onions to make it even more satisfying.
Storage, Freezing & Reheating
- Storing leftovers: Allow the casserole to cool, then place it in an airtight container. Keep refrigerated for up to three days.
- Freezing instructions: Wrap well in foil or transfer to a freezer-safe container. Freeze for up to two months.
- Reheating: Defrost in the refrigerator overnight, then warm in the oven at 350°F (175°C) until heated through. You can also reheat individual portions in the microwave.
What to Pair with This Hearty Casserole
This Smothered Pork Chop and Scalloped Potato Casserole is rich and satisfying on its own, but it also pairs beautifully with:
- A fresh green salad with a light vinaigrette to cut through the richness
- Steamed veggies like green beans, broccoli, or carrots
- Crusty artisan bread or buttery dinner rolls to mop up every bit of sauce
Here’s Why You’ll Want to Make This Again and Again
If you love comforting, home-cooked meals that are easy to prepare and full of flavor, this Smothered Pork Chop and Scalloped Potato Casserole is the recipe for you. It’s the perfect blend of creamy, savory, and satisfying, all in one dish. Plus, it’s versatile enough to adapt to your preferences and reheats like a dream.
Whether you’re cooking for family, friends, or just treating yourself, this casserole hits all the right notes—warm, indulgent, and absolutely crave-worthy.
Final Thoughts
You don’t need a bunch of fancy ingredients or hours in the kitchen to make a meal that feels like a warm hug. With this Smothered Pork Chop and Scalloped Potato Casserole, you get a classic comfort dish that’s perfect for any time of year. Try it once, and it might just earn a permanent spot in your meal plan.
PrintSmothered Pork Chop and Scalloped Potato
This Smothered Pork Chop and Scalloped Potato Casserole is the ultimate comfort food dish. Tender pork chops are seared and layered over creamy, cheesy scalloped potatoes, then baked until everything is perfectly golden and bubbling. It’s a satisfying, all-in-one meal that’s perfect for family dinners and cozy weekends.
- Cook Time: 65–70 minutes total (plus prep time)
- Total Time: 16 minute
- Cuisine: American
Ingredients
For the Pork Chops:
4 bone-in pork chops (¾–1 inch thick)
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
Salt and black pepper, to taste
For the Scalloped Potatoes:
2 tablespoons butter
1 small onion, finely diced
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 ½ cups whole milk
½ cup heavy cream
1 cup shredded cheddar cheese
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon dried thyme
2 pounds russet potatoes, peeled and thinly sliced (about ⅛ inch)
Optional Garnish:
Chopped fresh parsley
Extra shredded cheese for topping
Instructions
Preheat Oven:
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Season and Sear the Pork Chops:
Pat pork chops dry with paper towels. Season both sides with garlic powder, onion powder, paprika, salt, and pepper.
In a skillet, heat olive oil over medium-high heat. Sear pork chops for 2–3 minutes per side, until golden brown. Set aside (they will finish cooking in the oven).
Make the Cheese Sauce:
In the same skillet, reduce heat to medium. Melt butter, then sauté diced onion until soft, about 3 minutes. Add minced garlic and cook for 30 seconds.
Stir in flour and cook for 1 minute to form a roux. Slowly whisk in milk and cream, stirring constantly until the mixture thickens, about 3–5 minutes.
Stir in shredded cheese, salt, pepper, and thyme. Remove from heat once the cheese is melted and sauce is smooth.
Assemble the Casserole:
Layer half of the sliced potatoes in the prepared baking dish. Pour half of the cheese sauce evenly over the potatoes. Repeat with remaining potatoes and sauce.
Add the Pork Chops:
Arrange the seared pork chops on top of the potatoes. Cover the dish tightly with foil.
Bake:
Bake covered for 45 minutes. Remove foil and bake uncovered for another 20–25 minutes, until the potatoes are tender and the top is golden.
For a crispier top, broil for 2–3 minutes at the end.
Rest and Serve:
Let the casserole rest for 5–10 minutes before serving. Garnish with parsley or additional cheese, if desired.
Notes
Potato Slicing Tip: Use a mandoline for even slices and faster prep.
Cheese Options: Try gruyère, Monterey jack, or smoked gouda for extra flavor.
Boneless Pork Chops: Can be used, but reduce baking time slightly to avoid drying out.
Make-Ahead Tip: Assemble the casserole (without baking) up to 1 day in advance and refrigerate. Bring to room temp before baking.
Add Veggies: Layer in sautéed mushrooms or spinach between potato layers for a veggie boost.
Keywords: Smothered Pork Chop and Scalloped Potato
