I promise this is one of my husband’s favorite meals! This Smothered Pork Chop Scalloped Potato Casserole is the perfect combination of tender, juicy, pork chops, with rich, creamy, cheesy scalloped potatoes. Hearkening back to classic Midwestern comfort food traditions, this dish is well-suited for a family dinner or special occasion meal where all are gathered to share a warm, hearty meal.
The covered technique keeps the pork chops juicy and flavorful, and the scalloped potatoes provide the richness of a really hearty component, making this casserole a satisfying and decadent option for any night of the week. It’s a wonderful option for anyone looking for a filling, homestyle meal that’s comforting but sophisticated.
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The Smothered Pork Chop Scalloped Potato Casserole that you’ll love
The Ultimate Comfort Food: Tender pork chops and creamy potatoes, if that isn’t the ultimate comfort food, what is?
Simple to make: This recipe is made up of just a few steps and a handful of ingredients, making it easy for weeknights or special occasions.
Hearty and Filling: Between the protein-packed pork and the cheesy potatoes, it will satisfy even the biggest appetites.
Versatile: Perfect for family dinners, potlucks and, really, whenever you want to serve a comforting, crowd-pleasing meal.
Ingredients You’ll Need
6 Boneless Pork Chops: The star of the dish, tender and flavorful.
1 teaspoon salt: To season the pork chops.
1/2 teaspoon black pepper: for some heat and depth of flavor in the seasoning
1 teaspoon garlic powder: Contributes a mild, garlicky notes.
1 teaspoon onion powder: Adds a touch of sweetness and savory depth.
2 tablespoons olive oil: To brown the pork chops and get the flavor base going.
4 cups thinly sliced potatoes: Use either Russet or Yukon Gold potatoes, as they are starchy and will absorb the sauce beautifully.
1 small onion, thinly sliced: For sweetness and flavor.
2 cups shredded cheddar cheese: Melts into the creamy sauce for the rich, tangy flavor.
2 tablespoons all-purpose flour: For thickening the cheese sauce.
2 cups milk: The foundation of the creamy sauce.
1/2 cup chicken broth: This adds flavor and thins the sauce to the right consistency.
1 teaspoon dried thyme: Contributes a lovely, earthy fragrance.
1/2 teaspoon paprika: Adds warmth, color, and some flavor depth.
2 tablespoons butter: Adds richness and aids in developing a flavorful roux for the sauce.
Chopped fresh parsley (optional, for garnish): Provides a fresh, herbaceous flourish.
Tips for Ingredients and Substitution
Pork Chop Options: Bone-in pork chops add extra flavor but may require a slight adjustment to cook time. This recipe works best with the very thin cut of pork chop, because they cook quickly.
Cheese Substitutes: A combination of Gruyère, Monterey Jack or Fontina.
Milk Alternatives: Blend half-and-half or a combination of milk and heavy cream for an even richer sauce.
Herb Variations: Instead of thyme, fresh herbs like rosemary or parsley can be substituted for a different flavor.
Potato Substitutes: Sweet potatoes make a sweet, lower-calorie alternative to regular potatoes — or feel free to use a combination of both.
Instructions: How to Make Smothered Pork Chop Scalloped Potato Casserole
The First Step: Preheat Your Oven to 375°F (190°C) Butter or grease a large baking dish and set aside.
Sear 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 over medium-high heat, heat the olive oil. Add the pork chops and sear them until golden brown, about 3-4 minutes per side. Take out pork chops and place the back aside.
Tip: Browning the pork chops gives it flavor and color. Don’t crowd the skillet; cook in batches if needed.
Make The Onion and Sauce: To the same skillet, add the butter and let it melt over medium heat. Add the sliced onions and cook them until they’re softened and translucent, about 5 minutes. Add the flour, sprinkle it over the onions and stir, reduce the heat to medium low and, continue stirring for about 2 minutes for a roux.
Make the Cheese Sauce: Whisk in the milk and chicken broth a little at a time, taking care to avoid lumps. Keep whisking until the sauce is thick, about 5 minutes. Add the dried thyme, paprika and 1 cup of the shredded cheddar cheese, and stir. Whisk until the cheese is melted and the sauce is smooth. Remove from heat.
Layer the Casserole: Grease a large baking dish. Arrange half of the potato slices on the bottom of the dish, slightly overlapping. Top with half the cheese sauce, spreading it evenly over the potatoes.
Add Pork Chops and Remaining Layers: Place the browned pork chops on top of the first layer of potatoes. Next, layer the rest of the sliced potatoes on top of 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.
For the Casserole: Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes. Uncover and bake another 15 minutes, or until both potatoes are tender and the top is golden and bubbly.
Rest and Serve: Allow the casserole to rest for 10 minutes before serving. This allows the sauce to set, and it makes serving easier. Sprinkle with fresh parsley, if using.
Serving Suggestions
This Smothered Pork Chop Scalloped Potato Casserole is a meal in itself, but here are a few ideas to make the feast complete:
Fresh Green Salad: Accompany with a light green salad with a vinaigrette to offset the richness of the dish.
Steamed Vegetables: Steamed green beans, broccoli, or sautéed asparagus are colorful and nutritious accompaniments to the meal.
Crusty Bread: A slice of warm, crusty bread or dinner rolls will soak up that delicious sauce.
Wine Pairing: A light, fruity white, such as a Sauvignon Blanc or a sparkling cider would nicely complement the flavor.
Storage and Meal Prep Tips
Refrigerate: Keep any leftovers in an airtight box in the fridge for up to 3 days. Melt in the oven at 350°F (175°C) for 30 to 15 minutes or until heated.
Freezing: This casserole can be frozen! Assemble it, but don’t bake it. Wrap tightly in plastic wrap and aluminum foil and freeze for up to 3 months. Defrost overnight in the refrigerator and bake as instructed.
Make-Ahead: Prepare the casserole up to the point of baking, then refrigerate. Bake just before serving.
Creative Variations
Mushroom Lovers: Add a layer of sautéed mushrooms between the pork chops and potatoes for a boost of earthy flavor.
Spicy Twist: Mix a pinch of red pepper flakes in the cheese sauce for a kick.
Bacon It Up: Before putting the casserole in the oven, sprinkle some cooked bacon bits over the top for an extra layer of flavor.
Loaded Potato Style: After baking, top each potato cup with chopped green onions, crumbled bacon, and a dollop of sour cream for a loaded potato twist.
Frequently Asked Questions
Can I use bone-in pork chops here instead of boneless?
Yes, bone-in pork chops will work, just make sure to cook them a little longer if needed. Make sure they’re cooked to an internal temperature of 145 °F (63 °C) before serving.
Can this casserole be made in advance?
Absolutely! You can assemble the casserole one day ahead, tightly wrapped and refrigerated. To keep it ready for baking, allow the dough to rest at room temperature for about 15-20 minutes before putting it in the oven.
Can the cheddar cheese be changed with a different kind of cheese?
Yes! Leave the cheddar, try mozzarella, gouda, Colby Jack or Monterey Jack for a different flavor profile. A combination of cheeses can add to the dish, too.
How do I make sure my potatoes cook evenly?
Cut the potatoes into thin, even slices (about ⅛-inch thick) so they cook evenly. Use a mandoline slicer for evenly sized slices.
Can I make additions to this casserole?
Yes! Don’t be afraid to throw in additional sauteed mushrooms, bell peppers, or cooked bacon for added flavor. (You can throw in spinach or kale, too, for some greens.)
What do I serve this casserole with?
This dish is hearty on its own, but makes a good match with steamed vegetables, a fresh green salad or crunchy bread for a balanced meal.
Can I make this dish lighter?
You can also drop calories by using light cheese, skim milk and a lighter cooking spray instead of butter. Another option would be to use sweet potatoes instead of regular potatoes, as they contain more nutrients.
Final Note
This Smothered Pork Chop Scalloped Potato Casserole is a comforting, filling meal that packs in delicious, tender pork chops, and creamy, cheesy potatoes! It’s also an ideal dish to serve to family at dinner, on special occasions, or whenever you’re looking for something warm and comforting.
Try it out and see why it has quickly become my husband’s favorite! Savor every rich, flavorful bite—you won’t regret i
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.