Smothered Pork Chop Scalloped Potato (Print-Friendly Version)

Tender pork chops layered over creamy, cheesy scalloped potatoes, baked to savory perfection in one dish.

# What You’ll Need to Make This:

→ Meat

01 - 4 bone-in pork chops, approximately 2.5 cm thick
02 - Salt, to taste
03 - Black pepper, to taste

→ Vegetables

04 - 2 kg potatoes, thinly sliced (ideally Russet or Yukon Gold)
05 - 1 large onion, thinly sliced
06 - 3 garlic cloves, minced
07 - Fresh parsley, chopped, for garnish

→ Sauce and Cheese

08 - 1 tablespoon vegetable oil
09 - 3 tablespoons all-purpose flour
10 - 375 ml milk
11 - 240 ml chicken broth
12 - 120 g cheddar cheese, shredded
13 - 1 teaspoon paprika

# How to Prepare:

01 - Preheat the oven to 175°C for even and gentle baking.
02 - Season both sides of the pork chops with salt and pepper. Heat oil in a large skillet over medium-high heat. Brown pork chops for 2-3 minutes per side until golden. Remove to a plate and set aside.
03 - Without cleaning the skillet, reduce heat to medium. Add sliced onion and minced garlic; sauté for 5-7 minutes, stirring occasionally, until onions are translucent.
04 - Sprinkle flour evenly over sautéed onions and garlic; stir constantly for 1 minute. Gradually pour in milk and chicken broth, stirring continuously until the sauce thickens to a gravy-like consistency. Remove from heat.
05 - In a 23x33 cm casserole dish, layer half the thinly sliced potatoes, overlapping slightly. Spoon half the sauce over potatoes. Sprinkle with half the cheddar cheese. Repeat with remaining potatoes, sauce, and cheese. Dust paprika over the top layer for color and flavor.
06 - Arrange browned pork chops over the layered casserole. Cover the dish tightly with aluminum foil and bake for 60 minutes. This allows the potatoes to become tender and the pork to cook through.
07 - Remove the foil. Continue baking for 15-20 minutes until pork chops reach at least 63°C internal temperature and potatoes are fork-tender. The cheese should be golden and bubbling.
08 - Let the casserole rest for 10 minutes out of the oven for the sauce to set. Garnish the surface with freshly chopped parsley just before serving.

# Extra Tips:

01 - Slice potatoes to a uniform thickness, approximately 3 mm, for even cooking. A mandoline slicer is helpful for consistency.
02 - Monitor seasoning as both cheddar and broth contribute sodium. Adjust salt to avoid over-seasoning.
03 - For a smokier flavor profile, substitute part of the cheddar with smoked cheese or a strong aged cheese.
04 - If the sauce thickens excessively on the stove, stir in a splash of milk or broth to adjust the consistency.
05 - Resting the casserole before serving helps the sauce stabilize and simplifies slicing.

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