What the heck is this?
This is what happens when creamy scalloped potatoes and tender, juicy pork chops decide to team up and become the ultimate comfort food power couple. Smothered Pork Chop and Scalloped Potato Casserole is one of those cozy, stick-to-your-ribs dishes that makes you feel like you’re wrapped in a fluffy blanket while your favorite movie plays. It’s layers of thin-sliced potatoes drenched in a cheesy, garlicky cream sauce, all baked up with seared pork chops nestled right on top. The pork gets ridiculously tender, the potatoes get melt-in-your-mouth soft with crispy edges, and the whole thing just screams Sunday supper done right.
Why You’ll Love This Recipe
It’s a full meal in one pan — meat, potatoes, sauce. Boom.
No need for side dishes unless you’re feeling fancy.
Cheesy scalloped potatoes? Yes. Smothered pork chops? Double yes.
Perfect for a crowd or leftovers all week.
Bakes up golden and bubbly — smells like a holiday.
Budget-friendly ingredients that taste like a million bucks.
The Good Stuff You’ll Need
For the Pork Chops:
4 bone-in pork chops (about 1-inch thick)
1 tbsp olive oil or butter
Salt and pepper, to taste
1/2 tsp paprika
1/2 tsp garlic powder
For the Scalloped Potatoes:
2 lbs russet or Yukon gold potatoes, peeled and thinly sliced
1 medium onion, thinly sliced
2 cloves garlic, minced
2 tbsp butter
2 tbsp all-purpose flour
1 1/2 cups milk (whole or 2%)
1/2 cup heavy cream
1 1/2 cups shredded sharp cheddar cheese
1/4 cup grated parmesan cheese
Salt and black pepper, to taste
Fresh thyme or parsley (optional, for garnish)
Let’s Do This
Step 1: Sear the Pork
Season pork chops on both sides with salt, pepper, paprika, and garlic powder. Heat olive oil or butter in a skillet over medium-high heat. Sear the pork chops for 2–3 minutes per side until golden brown (they don’t need to be cooked through). Remove and set aside.
Step 2: Make the Sauce
In the same pan, melt 2 tbsp butter over medium heat. Add garlic and cook for 30 seconds. Whisk in flour and cook for 1 minute to form a roux. Slowly whisk in milk and cream, stirring constantly until thickened (about 3–4 minutes). Stir in shredded cheddar and parmesan until melted. Season with salt and pepper to taste. Remove from heat.
Step 3: Assemble the Layers
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish. Layer half of the sliced potatoes evenly in the dish, followed by half the onions. Pour half the cheese sauce over the top. Repeat with the remaining potatoes, onions, and sauce.
Step 4: Top with Pork Chops
Nestle the seared pork chops into the top of the casserole. Cover tightly with foil.
Step 5: Bake It Up
Bake for 45 minutes covered, then uncover and bake for an additional 25–30 minutes, or until the potatoes are fork-tender and the pork is cooked through. For extra browning, broil for the last 2–3 minutes until golden and bubbly.
Step 6: Rest and Serve
Let it sit for 10 minutes before serving to let everything set up. Sprinkle with fresh herbs if you’re feeling fancy.
Serving Suggestions
All this dish needs is a green veggie — try steamed broccoli, roasted green beans, or a crisp salad.
A drizzle of hot sauce or a spoonful of sour cream takes it over the top.
Want to go all out? Serve with buttery cornbread or a soft dinner roll to soak up every drop.
Switch It Up
Go boneless: Boneless pork chops work too — just reduce cooking time slightly.
Add veggies: Layer in thin-sliced mushrooms or baby spinach with the potatoes.
Make it spicy: Add cayenne to the cheese sauce or toss jalapeños in with the onions.
Change the cheese: Try gruyère or smoked gouda for a fancy twist.
Make-Ahead Tips
You can assemble the whole thing up to a day in advance. Cover and refrigerate, then bake when ready.
Leftovers reheat like a dream in the oven or microwave. Store in an airtight container for up to 4 days.
Freeze individual portions for an easy heat-and-eat lunch or dinner later.
Questions People Actually Ask
Q: Can I use a mandoline for the potatoes?
A: Absolutely. It’ll give you super even, thin slices that cook perfectly.
Q: Can I use cream of mushroom soup instead of making the sauce?
A: Sure! About 2 cans mixed with a splash of milk works for a shortcut version.
Q: Do I have to sear the pork chops first?
A: It’s not required, but it adds flavor and helps them stay juicy. Worth the extra step!
Q: Can I make this without cheese?
A: You can skip the cheese, but it won’t be as rich or creamy. Try adding more herbs and garlic for flavor.
Smothered Pork Chop and Scalloped Potato Casserole: Comfort Food with a Capital C
- Total Time: 1 hour 40 minutes
- Yield: 4–6 servings
Description
This is what happens when creamy scalloped potatoes and tender, juicy pork chops decide to team up and become the ultimate comfort food power couple. Smothered Pork Chop and Scalloped Potato Casserole is one of those cozy, stick-to-your-ribs dishes that makes you feel like you’re wrapped in a fluffy blanket while your favorite movie plays. It’s layers of thin-sliced potatoes drenched in a cheesy, garlicky cream sauce, all baked up with seared pork chops nestled right on top. The pork gets ridiculously tender, the potatoes get melt-in-your-mouth soft with crispy edges, and the whole thing just screams Sunday supper done right.
Ingredients
For the Pork Chops:
4 bone-in pork chops (about 1-inch thick)
1 tbsp olive oil or butter
Salt and pepper, to taste
1/2 tsp paprika
1/2 tsp garlic powder
For the Scalloped Potatoes:
2 lbs russet or Yukon gold potatoes, peeled and thinly sliced
1 medium onion, thinly sliced
2 cloves garlic, minced
2 tbsp butter
2 tbsp all-purpose flour
1 1/2 cups milk (whole or 2%)
1/2 cup heavy cream
1 1/2 cups shredded sharp cheddar cheese
1/4 cup grated parmesan cheese
Salt and black pepper, to taste
Fresh thyme or parsley (optional, for garnish)
Instructions
Step 1: Sear the Pork
Season pork chops on both sides with salt, pepper, paprika, and garlic powder. Heat olive oil or butter in a skillet over medium-high heat. Sear the pork chops for 2–3 minutes per side until golden brown (they don’t need to be cooked through). Remove and set aside.
Step 2: Make the Sauce
In the same pan, melt 2 tbsp butter over medium heat. Add garlic and cook for 30 seconds. Whisk in flour and cook for 1 minute to form a roux. Slowly whisk in milk and cream, stirring constantly until thickened (about 3–4 minutes). Stir in shredded cheddar and parmesan until melted. Season with salt and pepper to taste. Remove from heat.
Step 3: Assemble the Layers
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish. Layer half of the sliced potatoes evenly in the dish, followed by half the onions. Pour half the cheese sauce over the top. Repeat with the remaining potatoes, onions, and sauce.
Step 4: Top with Pork Chops
Nestle the seared pork chops into the top of the casserole. Cover tightly with foil.
Step 5: Bake It Up
Bake for 45 minutes covered, then uncover and bake for an additional 25–30 minutes, or until the potatoes are fork-tender and the pork is cooked through. For extra browning, broil for the last 2–3 minutes until golden and bubbly.
Step 6: Rest and Serve
Let it sit for 10 minutes before serving to let everything set up. Sprinkle with fresh herbs if you’re feeling fancy.
Notes
All this dish needs is a green veggie — try steamed broccoli, roasted green beans, or a crisp salad.
A drizzle of hot sauce or a spoonful of sour cream takes it over the top.
Want to go all out? Serve with buttery cornbread or a soft dinner roll to soak up every drop.
- Prep Time: 25 minutes
- Cook Time: 75 minutes
Nutrition
- Calories: ~620 kcal per serving
- Fat: ~36g
- Carbohydrates: ~35g
- Protein: ~42g