Smothered 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: 44 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