I swear this is like my husband’s favorite thing to eat! This Smothered Pork Chop Scalloped Potato Casserole combines the comforting flavors of tender, juicy pork chops with rich, creamy, cheesy scalloped potatoes. Drawing from classic Midwestern comfort food traditions, this dish is perfect for a family dinner or special occasion, where everyone gathers around to enjoy a warm, hearty meal.
The smothering technique keeps the pork chops moist and flavorful while the scalloped potatoes add a rich, hearty component, making this casserole a satisfying and indulgent choice for any night of the week. It’s an excellent choice for anyone seeking a filling, homestyle meal that’s both comforting and sophisticated.
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Why You’ll Love This Smothered Pork Chop Scalloped Potato Casserole
Comfort Food Perfection: The combination of tender pork chops and creamy potatoes makes this dish the ultimate comfort food.
Easy to Prepare: This casserole requires just a few simple steps and ingredients, making it perfect for weeknights or special occasions.
Hearty and Filling: With protein-packed pork chops and cheesy potatoes, this dish is sure to satisfy even the heartiest of appetites.
Versatile: Great for family dinners, potlucks, or anytime you want to serve a comforting, crowd-pleasing meal.
Ingredients You’ll Need
6 boneless pork chops: Tender and flavorful, these are the star of the dish.
1 teaspoon salt: For seasoning the pork chops.
1/2 teaspoon black pepper: Adds a bit of heat and depth to the seasoning.
1 teaspoon garlic powder: Adds a mild, garlicky flavor.
1 teaspoon onion powder: Adds a bit of sweetness and savory depth.
2 tablespoons olive oil: Used to brown the pork chops and start the flavor base.
4 cups thinly sliced potatoes: Use Russet or Yukon Gold potatoes for their starchy texture that absorbs the sauce well.
1 small onion, thinly sliced: Adds sweetness and flavor to the dish.
2 cups shredded cheddar cheese: Melts into the creamy sauce, adding a rich, tangy flavor.
2 tablespoons all-purpose flour: Helps thicken the cheese sauce.
2 cups milk: The base for the creamy sauce.
1/2 cup chicken broth: Adds flavor and helps thin the sauce to the perfect consistency.
1 teaspoon dried thyme: Adds a fragrant, earthy note.
1/2 teaspoon paprika: Adds warmth, a touch of color, and depth to the flavor.
2 tablespoons butter: Adds richness and helps create a flavorful roux for the sauce.
Fresh parsley, chopped (optional, for garnish): Adds a fresh, herbaceous finish.
Ingredient Tips and Substitutions
Pork Chop Options: Use bone-in pork chops for extra flavor, but you may need to adjust the cooking time slightly. Thin-cut pork chops work best for this recipe, as they cook quickly.
Cheese Substitutes: Use a mix of cheeses like Gruyère, Monterey Jack, or Fontina for a different flavor profile.
Milk Alternatives: Use half-and-half or a mix of milk and heavy cream for an even richer sauce.
Herb Variations: Fresh herbs like rosemary or parsley can be used in place of thyme for a different flavor.
Potato Alternatives: Swap regular potatoes with sweet potatoes for a sweeter, lower-calorie version, or use a mix of both.
Instructions: How to Make Smothered Pork Chop Scalloped Potato Casserole
Preheat Your Oven: Preheat your oven to 375°F (190°C). Grease a large baking dish with butter or cooking spray and set aside.
Season the Pork Chops: Season the pork chops on both sides with salt, black pepper, garlic powder, and onion powder.
Brown the Pork Chops: In a large skillet, heat the olive oil over medium-high heat. Add the pork chops and brown for about 3-4 minutes on each side until they have a nice golden crust. Remove the pork chops from the skillet and set them aside.
Tip: Browning the pork chops adds flavor and color. Do not overcrowd the skillet; cook in batches if necessary.
Prepare the Onion and Sauce: In the same skillet, add the butter and let it melt over medium heat. Add the sliced onions and cook until they are soft and translucent, about 5 minutes. Sprinkle the flour over the onions and stir continuously for about 2 minutes to create a roux.
Make the Cheese Sauce: Slowly whisk in the milk and chicken broth, making sure there are no lumps. Continue whisking until the sauce thickens, about 5 minutes. Stir in the dried thyme, paprika, and 1 cup of the shredded cheddar cheese. Stir until the cheese is fully melted and the sauce is smooth. Remove from heat.
Layer the Casserole: Grease a large baking dish. Layer half of the sliced potatoes on the bottom of the dish, overlapping them slightly. Pour half of the cheese sauce over the potatoes, spreading it evenly.
Add Pork Chops and Remaining Layers: Arrange the browned pork chops on top of the first layer of potatoes. Then, layer the remaining sliced potatoes over the pork chops. Pour the remaining cheese sauce over the top layer of potatoes and sprinkle the remaining 1 cup of shredded cheddar cheese on top.
Bake the Casserole: Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes. Remove the foil and bake for an additional 15 minutes, or until the potatoes are tender and the top is golden and bubbly.
Rest and Serve: Let the casserole rest for 10 minutes before serving. This helps the sauce set and makes it easier to serve. Garnish with fresh parsley if desired.
Serving Suggestions
This Smothered Pork Chop Scalloped Potato Casserole is a complete meal in itself, but here are a few ideas to complement it:
Fresh Green Salad: Serve with a crisp green salad with a light vinaigrette to balance the richness of the dish.
Steamed Vegetables: Steamed green beans, broccoli, or sautéed asparagus add color and nutrition to the meal.
Crusty Bread: A slice of warm, crusty bread or dinner rolls will help soak up the delicious sauce.
Beverage Pairing: Pair with a light, fruity white wine like Pinot Grigio or a sparkling cider to complement the flavors.
Storage and Meal Prep Tips
Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 15-20 minutes until warmed through.
Freezing: You can freeze this casserole! Assemble it, but do not bake it. Cover tightly with plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator and bake as directed.
Make-Ahead: Prepare the casserole up to the point of baking and store it in the refrigerator. Bake just before serving.
Creative Variations
Mushroom Lovers: Add a layer of sautéed mushrooms between the pork chops and potatoes for an earthy flavor boost.
Spicy Twist: Add a pinch of red pepper flakes to the cheese sauce for a bit of heat.
Bacon Upgrade: Sprinkle cooked bacon bits over the top of the casserole before baking for an extra layer of flavor.
Loaded Potato Style: Add chopped green onions, crumbled bacon, and a dollop of sour cream on top after baking for a loaded potato twist.
Final Note
This Smothered Pork Chop Scalloped Potato Casserole is a comforting, hearty dish that combines tender pork chops with creamy, cheesy potatoes for a meal that’s both delicious and satisfying. It’s the perfect dish for family dinners, special occasions, or any time you’re craving something warm and comforting.
Give it a try and see why it’s quickly become my husband’s favorite! Enjoy every rich, flavorful bite—you won’t be disappointed!
Smothered Pork Chop Scalloped Potato Casserole
Ingredients
- 6 boneless pork chops
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp olive oil
- 4 cups thinly sliced potatoes
- 1 small onion thinly sliced
- 2 cups shredded cheddar cheese divided
- 2 tbsp all-purpose flour
- 2 cups milk
- 1/2 cup chicken broth
- 1 tsp dried thyme
- 1/2 tsp paprika
- 2 tbsp butter
- Fresh parsley chopped optional, for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Season the pork chops with salt, black pepper, garlic powder, and onion powder.
- In a large skillet, heat the olive oil over medium-high heat. Brown the pork chops for about 3-4 minutes on each side until golden. Remove and set aside.
- In the same skillet, melt the butter. Add the onions and cook until soft and translucent, about 5 minutes.
- Sprinkle the flour over the onions and stir continuously until lightly browned and well incorporated, about 2 minutes.
- Gradually whisk in the milk and chicken broth, ensuring there are no lumps. Continue to whisk until the sauce thickens, about 5 minutes.
- Stir in the dried thyme, paprika, and 1 cup of shredded cheddar cheese. Mix until the cheese is fully melted and the sauce is smooth. Remove from heat.
- Grease a large baking dish. Layer half of the sliced potatoes on the bottom, overlapping slightly. Pour half of the cheese sauce over the potatoes.
- Place the browned pork chops over the potatoes. Layer the remaining potatoes on top of the pork chops.
- Pour the remaining cheese sauce over the top layer of potatoes. Sprinkle the remaining 1 cup of cheddar cheese on top.
- Cover the baking dish with aluminum foil and bake for 45 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the potatoes are tender and the top is golden and bubbly.
- Allow the casserole to rest for 10 minutes before serving. Garnish with fresh parsley if desired.