Description

Creamy, savory, and irresistibly comforting, this Smothered Pork Chop and Scalloped Potato Casserole features tender seared pork chops nestled atop layers of cheesy, creamy scalloped potatoes. It’s a hearty all-in-one dish perfect for family dinners, Sunday suppers, or make-ahead meals that reheat like a dream.

Ingredients

Scale

For the Pork Chops:

4–6 boneless or bone-in pork chops (about 1-inch thick)
2 tbsp olive oil
Salt and freshly ground black pepper, to taste
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika

For the Creamy Sauce & Casserole:

1 medium onion, thinly sliced
3 cloves garlic, minced
4 tbsp unsalted butter
4 tbsp all-purpose flour
2 cups whole milk
1 cup chicken broth
½ cup heavy cream
½ tsp thyme (fresh or dried)
2 lbs Yukon Gold or Russet potatoes, thinly sliced (use a mandoline for best results)
1½ cups shredded mozzarella or Gruyère cheese
Salt and pepper, to taste
2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Preheat the Oven

Preheat your oven to 375°F (190°C).

2. Season and Sear the Pork Chops

Pat pork chops dry and season on both sides with salt, pepper, garlic powder, onion powder, and paprika.
Heat olive oil in a large oven-safe skillet over medium-high heat. Sear pork chops for 2–3 minutes per side until golden brown. Transfer to a plate and set aside.

3. Make the Creamy Sauce

In the same skillet, melt butter. Add sliced onions and sauté for about 5 minutes, until softened and caramelized.
Add minced garlic and cook for 1 minute more.
Sprinkle in the flour and whisk to create a roux. Cook for 1–2 minutes, then slowly whisk in milk, chicken broth, and heavy cream until the sauce is smooth and slightly thickened.
Add thyme, and season with salt and pepper to taste.

4. Assemble the Casserole

Layer half of the sliced potatoes evenly in the skillet (or casserole dish). Pour half of the sauce over the potatoes and sprinkle with half the shredded cheese.
Repeat with the remaining potatoes, sauce, and cheese.
Place the seared pork chops on top of the layered potatoes and sauce.

5. Bake

Cover tightly with foil and bake for 45 minutes.
Remove foil and bake for an additional 20–25 minutes, or until potatoes are tender and the top is bubbling and golden.

6. Rest and Serve

Let the casserole rest for 10 minutes before serving. Garnish with chopped fresh parsley.

Notes

Cheese Swap: Try sharp cheddar, Monterey Jack, or Swiss cheese for different flavor profiles.
Add Veggies: Add sautéed mushrooms or spinach in the potato layers for extra texture.

Make Ahead: Assemble up to the baking step and refrigerate overnight. Bring to room temperature before baking.