Smothered Pork Chop Scalloped Potato Casserole

When the oven timer’s ticking down and my whole kitchen starts filling up with the smell of bubbling cheese and roasting pork, I just know dinner’s about to get interesting. It’s like the grand finale of a cozy weekday—the comforting kind of night where everyone at the table (including my husband, who likes to narrate the smell of dinner) stands around pretending they’re taste-testing for a big secret competition. But, really, it’s just us, hungry and happy, ready for something warm on our plates.

I swear, this Smothered Pork Chop Scalloped Potato Casserole has become one of those “don’t bother making anything else” recipes in our house. If you’ve got tender pork chops, a mound of sliced potatoes, and enough cheese to make your heart skip, you’re in for an absolute treat. When your fork glides through all those savory layers and pulls up that cheesy, creamy goo? Oh my goodness—cozy doesn’t even start to cover it. (Honestly, you’ll want to eat it straight from the dish, but maybe wait for the steam to die down just a little bit.)

Why You’ll Love It

• It’s a true one-dish wonder (fewer pans to wash, more time to chat at the table).
• The pork stays juicy and soaks up all those creamy flavors.
• Cheese—you get the drama of the cheese pull and the comfort of gooey sauce in every bite.
• Family hit! Even picky eaters usually ask for seconds.
• Perfect for prepping ahead of time or making on a lazy Saturday night. (I’ve done both. No complaints!)

Ingredient Notes (and a Few Substitutes!)

• Boneless Pork Chops (about ½-inch thick): I reach for thinner ones since they cook nice and even—if all you’ve got are bone-in, just give them a couple extra minutes in the skillet and you’re golden.
• Potatoes: Russets are classic (and cheap, which I love), but Yukon Golds turn out creamier and pretty much foolproof. I even tossed in sweet potatoes once for a little color—and wow, that’s a keeper if you like a sweet twist!
• Cheddar Cheese: Sharp is my go-to for that flavor punch, but feel free to clean out your cheese drawer—Monterey Jack for stretch, Gruyère for a little “fancy night” feel, or a blend if you’re feeling wild.
• Onion: Slice it nice and thin so it melts right into the sauce, not just for flavor but that touch of sweetness you don’t want to miss.
• Chicken Broth: Adds extra oomph and depth—honestly, if you’re out, veggie broth works too, in a pinch (been there, taste’s still fab).
• Spices: I lean heavy on garlic powder, onion powder, paprika, dried thyme… and if you want a little heat, toss in a pinch of cayenne or red pepper flakes.
• Milk & Flour: This is for that classic creamy base. You could lighten up with reduced-fat milk or even oat milk if you want to swing dairy-free.
• Butter & Olive Oil: For browning, flavor, and, you know—extra coziness. Sometimes I swap half with light olive oil to feel a tad less guilty.
• Fresh Parsley: Totally optional, but I swear it makes everything look gourmet.

Tip: This casserole doesn’t mind stragglers! If you find some baby spinach, spare mushrooms, or that last piece of bell pepper—toss ‘em in. It’s all good.

Step-by-Step Directions

1. Preheat the oven to 375°F (190°C). Grease a large baking dish (I always reach for my trusty 9×13) with cooking spray or a swipe of butter. You’ll thank yourself at cleanup.
2. Season the pork chops all over with salt, pepper, garlic powder, and onion powder. Let them hang out on the counter for a sec—takes the chill off so they brown better.
3. Sear the pork chops! Heat a big skillet on medium-high, add olive oil, and get those chops golden—3–4 minutes per side does the trick. No need to cook them through, they will cozy up in the oven soon. Set aside on a plate.
4. Make the sauce: Lower the heat, melt butter in the same skillet, and add the sliced onions. Let them go until soft and smelling sweet (about 5 minutes).
5. Add the flour, stirring well for about 2 minutes to get rid of that raw taste—don’t walk away, or you’ll have lumps (ask me how I know!).
6. Whisk in the milk and broth, a little at a time so the sauce gets creamy and smooth. Cook, stirring, for 5 minutes until thickened. If you see a lump, use some elbow grease—it’s fixable!
7. Flavor it up: Toss in the thyme, paprika, and half the cheese (about 1 cup). Stir until it melts down into glorious creamy goodness. Try not to sample too much with the spoon—but I won’t judge if you do.
8. Layer time! Arrange half the potato slices on the dish bottom, overlapping gently. Pour half the sauce over the spuds, and use a spatula to nudge it into all the nooks.
9. Now add the pork chops, lined up in a single layer. Top with the rest of the potatoes and pour the remaining sauce over everything. Oh, and spread it out—it’s worth the extra second.
10. Cheese it up: Sprinkle the rest of the cheddar on top. Cover tightly with foil (I do a double layer if my foil is flimsy) for that steamy, melty effect.
11. Bake 45 minutes, then pull off the foil and bake another 15. You want that beautiful golden top and potatoes tender when you poke through with a fork. The kitchen will smell incredible about halfway through—just warning you.
12. Rest it up: Let it sit 10 minutes before you dig in. This is hard, but worth it. Everything sets a bit, so you’ll get those pretty layers. If you’re impatient (hello, me!), even five minutes helps.
13. If you’re feeling chef-y, sprinkle on some chopped parsley. Take a photo, because honestly, it’s casserole glam at its best.

Variations & Twists

• Mushrooms: Sauté a good handful with your onions for another layer of savory flavor. Mushrooms soak up that sauce like nobody’s business.
• Bacon: Sprinkle on crispy bits before the final bake—go ahead, live a little. It’s smoky and rich and never lasts long.
• A Little Heat: Pinch of cayenne or red pepper flakes in the sauce. If your house is spice-cautious, maybe just a sprinkle on top instead.
• Try Sweet Potatoes: Mix or swap regular potatoes for sweet—gives a slightly sweet, still-savory feel. Also very pretty in the baking dish!
• Sneaky Veggies: I sometimes layer in spinach, bell peppers, or even a few frozen peas. Call it “hidden vegetables”—no one seems to mind, I promise.

Storage & Reheating Tips

• Fridge: Leftovers go in an airtight container and keep for about 3 days. To reheat, use a 350°F oven, uncovered, for 15–20 minutes—tastes almost better the next day, honestly!
• Freezer: Assemble but don’t bake, then wrap tight and freeze for up to 3 months. Thaw overnight in the fridge before baking like usual—it may need a bit more time in the oven if still chilled.
• Make-Ahead: You can assemble it in the morning and stash in the fridge unbaked. Let it warm up on the counter for 15–20 minutes before sliding into the oven to avoid dish shock (cold glass and hot ovens don’t mix well—ask my old casserole dish RIP).

If—and that’s a big “if”—there’s leftovers, they make a perfect lunch the next day. I’ve even eaten it cold out of the container in front of the fridge, and it was still good (maybe better?).

FAQs

Can I use bone-in pork chops? Yep! Just brown them a couple extra minutes per side in the skillet. Bone-in tends to be juicier and a little more flavorful—you just want them to hit 145°F before serving.

What if I’m out of cheddar? Use what you have—honestly, nearly any melty cheese works. Monterey Jack, Gruyère, Fontina, even Colby. It’s all delicious. (I’ve been known to raid the cheese odds and ends and it’s always good.)

How thin do I slice the potatoes? About 1/8-inch if you can swing it. The thinner, the better for even cooking. Mandoline’s handy (watch your knuckles!), but a steady hand and sharp knife does the job just fine too.

Is there a lighter version? Sure! Go for skim or lowfat milk, use reduced-fat cheese, and swap some of the butter for an olive oil spray. Still crave-worthy, a little lighter, totally comforting.

Conclusion

If you’re on the hunt for a down-home, feel-good meal that sends everyone running to the kitchen, this Smothered Pork Chop Scalloped Potato Casserole is your ticket. It somehow manages to be nostalgic and a little new all at the same time—with those cozy, big-hearted flavors that just bring people together. Whip it up for Sunday dinner, bring it to a potluck, or make a “just because” night feel extra special. And if you add your own twist or have a secret shortcut, please share—I absolutely love seeing these recipes get folded into other families’ stories. Happy, hungry, and always ready for a cheesy bite—that’s my kind of night!

Smothered Pork Chop Scalloped Potato Casserole

A hearty and comforting dish that combines tender pork chops with creamy, cheesy scalloped potatoes. Drawing inspiration from Midwestern comfort food traditions, this casserole is perfect for family dinners or special occasions, delivering a filling and satisfying meal that’s both homestyle and sophisticated.

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course casserole, Main Course

Cuisine American

Servings 6

Calories 600 kcal

Ingredients

  

1x2x3x

• 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.

Notes

For added flavor, consider adding sautéed mushrooms or bacon bits. If you prefer a spicier kick, a pinch of red pepper flakes in the cheese sauce will do the trick. Sweet potatoes can be used as a lower-calorie alternative to regular potatoes.

Nutrition

Calories: 600kcal

Keyword baked, casserole

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