Smothered Pork Chop Scalloped Potato

This Smothered Pork Chop Scalloped Potato Casserole is my go-to when I want a hearty meal that feels both homey and special. It layers juicy pork chops over creamy potatoes baked in a savory onion sauce with a cheesy golden top. When I want a recipe that feeds a crowd with minimal fuss and big flavors, this dish always delivers.

The first time I made this for my family Sunday dinner it was gone before I could get seconds. It quickly became the most requested meal for birthdays and busy weeknights alike.

Ingredients

• Bone in pork chops: choose ones about one inch thick for juiciness and flavor
• Salt and pepper: fresh cracked works best for seasoning
• Vegetable oil: use a neutral oil for browning the chops without overpowering flavor
• Large onion: ensures a sweet base and lovely texture
• Garlic: fresh cloves add both aroma and slight sharpness skip pre minced if possible
• All purpose flour: thickens your sauce to coat every potato layer
• Milk: whole milk creates the creamiest sauce but two percent will work in a pinch
• Chicken broth: brightens and deepens the sauce taste use low sodium if you like more control
• Potatoes: russets bring creaminess and Yukon Golds offer buttery richness slice thinly and evenly for best results
• Shredded cheddar cheese: sharp cheddar shines but smoked or blended cheese adds a twist look for freshly shredded
• Paprika: classic sweet paprika brings color and a smoky hint try smoked for more punch
• Fresh parsley: chopped at the end for color and a garden fresh scent

Always choose firm potatoes without green spots and check pork chops for even marbling and freshness.

Step-by-Step Instructions

Preheat the Oven:

Set your oven to three hundred fifty degrees Fahrenheit. This guarantees gentle even cooking so every layer comes out just right.

Season and Brown Pork Chops:

Season both sides of your pork chops generously with salt and pepper. In a large skillet over medium high heat add vegetable oil and then brown the pork chops for two to three minutes per side. Remove and set aside. This step locks in juices and builds a delicious base of flavor.

Sauté Onion and Garlic:

Without wiping out the skillet add thinly sliced onions and minced garlic. Lower heat to medium and sauté for five to seven minutes stirring often until onions are soft and fragrant. The golden bits in the pan are flavor gold.

Create the Sauce:

Sprinkle all purpose flour over the onions and garlic stirring constantly for a full minute. Gradually pour in milk and chicken broth stirring and scraping the bottom to dissolve flour and drippings. Cook until the sauce thickens like a gravy then remove from heat.

Layer the Casserole:

In a nine by thirteen inch casserole dish layer half the thinly sliced potatoes to slightly overlap. Pour half the sauce over them making sure potatoes are well coated. Sprinkle half the cheese evenly across the top. Repeat with the rest of the potatoes sauce and cheese. Dust surface with paprika.

Add Pork Chops and Bake:

Place browned pork chops gently over the casserole. Cover tightly with foil and bake for one hour for potatoes to soften and pork to cook through. Uncover and continue baking fifteen to twenty minutes until the top is bubbling and golden.

Rest and Garnish:

Remove from oven and let rest ten minutes to let everything firm up. Sprinkle chopped fresh parsley just before serving for a pop of color and freshness.

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I love using sharp cheddar cheese for its bold taste but sometimes I swap in a smoked cheddar for a wow factor. My family always gathers as the kitchen fills with that mouthwatering aroma and it never fails to bring everyone to the table hungry and happy.

Storage Tips

Let any leftovers cool completely before covering and refrigerating. It will keep well for up to four days. To reheat warm in the oven covered with foil at three hundred fifty degrees Fahrenheit until hot or microwave individual servings for quick meals.

Ingredient Substitutions

If you prefer boneless pork chops they work too just shorten baking time to avoid overcooking. Use Yukon Gold or white potatoes if you like a firmer texture. For a gluten free option substitute a one to one gluten free flour blend in the sauce.

Serving Suggestions

Serve this casserole with a crisp green salad dressed with lemon to balance the richness. Steamed green beans or roasted carrots make simple colorful sides. If you are feeding a crowd offer crusty bread to soak up the creamy sauce.

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Cultural or Historical Context

Casseroles have a long American tradition as both comfort food and smart resourceful cooking stretching back to the early twentieth century. Layering potatoes with meat and sauce goes even farther back in European kitchens where hearty baking was a way to feed families using what was on hand.

Recipe FAQs

→ What kind of potatoes work best?

Russet potatoes are ideal for their creaminess, but Yukon Golds offer a buttery texture and also work well.

→ Can I prepare this dish ahead of time?

Yes, you can slice the potatoes and prep the sauce in advance. Assemble just before baking for best results.

→ Is it possible to use boneless pork chops?

Boneless pork chops work, but monitor closely to avoid overcooking since they cook faster than bone-in cuts.

→ How do I ensure the potatoes cook evenly?

Slice potatoes uniformly about 1/8 inch thick, using a mandoline if possible, and overlap layers for even cooking.

→ What cheese alternatives can I use?

Try smoked cheddar or a cheese blend for a different flavor profile. Both melt beautifully into the potato layers.

→ How should leftovers be stored?

Store leftovers refrigerated in an airtight container. Reheat in the oven or microwave until evenly warmed through.