Go Back

Indulgent Smothered Pork Chop and Scalloped Potato Casserole

A one-pan wonder featuring tender pork chops smothered in a rich, cheesy sauce layered over perfectly baked potatoes, perfect for a cozy dinner.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

For the pork chops
  • 6 pieces Boneless pork chops Use thicker cuts for better flavor
  • 1 tsp Salt
  • 1/2 tsp Black pepper
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 2 tbsp Olive oil For browning the chops
For the casserole
  • 4 cups Potatoes, thinly sliced Use a mandoline for even slices
  • 1 Small onion, thinly sliced
  • 2 cups Shredded cheddar cheese, divided Reserve 1 cup for topping
  • 2 tbsp All-purpose flour For thickening the sauce
  • 2 cups Milk
  • 1/2 cup Chicken broth
  • 1 tsp Dried thyme
  • 1/2 tsp Paprika
  • 2 tbsp Butter (optional) For flavor when sautéing onions
  • Fresh parsley, chopped For garnish

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Season the pork chops on both sides with salt, black pepper, garlic powder, and onion powder.
Cooking
  1. Heat olive oil in a large skillet over medium-high heat; brown the pork chops for 3–4 minutes per side.
  2. Add butter in the same skillet, then sauté the sliced onions for about 5 minutes.
  3. Sprinkle flour over the onions and stir continuously for about 2 minutes.
  4. Gradually whisk in the milk and chicken broth. Cook and whisk for about 5 minutes or until the sauce thickens.
  5. Stir in dried thyme, paprika, and 1 cup of cheddar cheese until it melts.
Assembly
  1. In a large baking dish, layer half of the sliced potatoes over the bottom.
  2. Place the browned pork chops evenly on top of the potatoes.
  3. Pour the remaining cheese sauce over the top potatoes and sprinkle the remaining cheddar cheese on top.
  4. Cover the dish with aluminum foil and bake for 45 minutes.
  5. Remove the foil and bake for another 15 minutes, or until the potatoes are tender.
  6. Let the casserole rest for 10 minutes before serving.

Notes

For best flavor, let the casserole rest before serving. You can make this a day ahead and bake it when ready. Store in the fridge for about 3-4 days or freeze for up to 3 months.