Smothered Pork Chop Scalloped Potato Casserole
This Smothered Pork Chop Scalloped Potato Casserole combines juicy, well-seasoned pork chops with creamy, onion-infused potatoes. It's a comforting, all-in-one dish perfect for family meals or gatherings.
Equipment
- Large Skillet or Frying Pan
- Cutting Board & Knife
- Measuring cups and spoons
- Casserole Dish (9x13 inches)
- Aluminum foil
- Spatula or Wooden Spoon
- Paper Towels (optional)
Ingredients
Main Ingredients
- 4 bone-in pork chops about 1-inch thick; boneless works too
- salt & pepper to taste
- 1 Tbsp vegetable oil can substitute with olive or avocado oil
- 1 large onion thinly sliced; shallots for sweeter flavor
- 3 cloves garlic minced; garlic powder works in a pinch
- 3 Tbsp all-purpose flour whole wheat flour for a nuttier taste
- 1.5 cups milk half-and-half for richer sauce
- 1 cup chicken broth vegetable broth for lighter version
- 2 lb potatoes thinly sliced; Yukon gold or russet preferred
- 1 cup shredded cheddar cheese Gruyere or mozzarella as alternative
- 1 tsp paprika smoked paprika adds depth
- fresh parsley chopped, for garnish
Instructions
- Step 1: Preheat Your Oven
Set oven to 350°F (175°C) to ensure even baking. - Step 2: Season and Brown the Pork Chops
Season chops with salt & pepper. Heat 1 Tbsp vegetable oil in skillet, brown chops 2-3 min per side, then set aside. - Step 3: Sauté Onions and Garlic
Using drippings, add onions and garlic. Sauté 5-7 minutes until translucent. - Step 4: Create the Roux and Sauce
Sprinkle flour, stir 1 min. Gradually add milk & broth, stirring until thickened. Remove from heat. - Step 5: Layer the Casserole
Layer half the potatoes, half the sauce, half cheese, then repeat. Sprinkle paprika on top. - Step 6: Top with Pork Chops and Bake
Place pork chops on top, cover with foil, bake 1 hr. Remove foil, bake additional 15-20 min until internal temp 145°F (63°C) and potatoes are tender. - Step 7: Rest and Garnish
Let rest 10 min, then sprinkle fresh parsley before serving.
Notes
Tips: Uniform potato slices ensure even cooking. Russet or Yukon Gold preferred. Adjust salt carefully. Tent with foil if top browns too quickly. Sauce consistency can be adjusted with milk or broth.