Description
Okay, so imagine if someone took juicy pork chops, layered them with thinly sliced potatoes, smothered everything in a creamy, garlicky cheese sauce, then baked it until golden and bubbly with crispy edges. That’s exactly what’s happening here. Smothered Pork Chop and Scalloped Potato Casserole is basically the ultimate one-dish comfort meal where tender pork chops nestle into layers of creamy, cheesy potatoes that have absorbed all those savory meat juices. It’s rich, hearty, satisfying, and the kind of dinner that makes you want to cancel all your plans and just stay home with a fork and this casserole. I made this for Sunday dinner once and my family didn’t speak for the first 10 minutes because they were too busy eating. Another time I brought it to a potluck and came home with an empty dish and four recipe requests. This casserole has SILENCE-INDUCING POWER.
Ingredients
For the Pork Chops:
- 6 bone-in or boneless pork chops (about 1/2 to 3/4-inch thick)
- Bone-in adds more flavor, boneless is easier to eat
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1/2 tsp paprika
- 2 tbsp olive oil or butter (for searing)
For the Potato Layers:
- 3 lbs Yukon Gold or Russet potatoes, peeled and thinly sliced (about 1/8-inch thick)
- Use a mandoline for even slices if you have one
- 1 large onion, thinly sliced (optional but adds flavor)
For the Creamy Sauce:
- 4 tbsp butter
- 4 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk (or half-and-half for richer sauce)
- 1 cup chicken broth
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 tsp dried thyme
- 1 tsp dried rosemary (or 1 tbsp fresh)
- 1/2 tsp onion powder
- Salt and black pepper to taste
- Pinch of nutmeg (optional but adds depth)
For Topping:
- 1 cup shredded cheese (cheddar, Gruyère, or a mix)
- Fresh parsley or thyme for garnish
Equipment:
- Large 9x13 baking dish (or similar casserole dish)
- Large skillet for searing
- Mandoline or sharp knife for slicing potatoes
- Whisk
Instructions
Pat pork chops completely dry with paper towels. Dry meat = better sear.
Season both sides generously with salt, pepper, garlic powder, and paprika.
Heat 2 tbsp oil or butter in a large skillet over medium-high heat.
Sear pork chops for 3-4 minutes per side until golden brown. You’re just creating a crust here—they don’t need to be fully cooked.
Transfer to a plate and set aside. Don’t wash the pan—keep those browned bits for flavor.
In the same skillet, reduce heat to medium and add 4 tbsp butter.
Once melted, add minced garlic and sauté for 30-60 seconds until fragrant. Don’t burn it.
Sprinkle in the flour and whisk constantly for 1-2 minutes to create a roux. It should be golden and smell slightly nutty.
Slowly pour in the milk while whisking constantly to prevent lumps. Then add the chicken broth, still whisking.
Bring to a simmer and cook for 3-5 minutes, whisking frequently, until the sauce thickens enough to coat the back of a spoon.
Reduce heat to low and stir in cheddar cheese, Parmesan, thyme, rosemary, onion powder, salt, pepper, and nutmeg (if using).
Stir until the cheese melts completely and the sauce is smooth and creamy.
Taste and adjust seasoning. It should be rich, cheesy, and well-seasoned.
Remove from heat.
Peel the potatoes and slice them as thinly and evenly as possible—about 1/8-inch thick.
A mandoline makes this super easy and ensures even cooking. If using a knife, take your time and slice carefully.
Place sliced potatoes in a large bowl of cold water to prevent browning. Drain well before assembling.
If using onions, slice them thinly as well.
Preheat oven to 375°F (190°C). Grease a 9×13 baking dish with butter or cooking spray.
Spread about 1/2 cup of the creamy sauce on the bottom of the dish.
Layer 1/3 of the sliced potatoes over the sauce, overlapping slightly. Season lightly with salt and pepper.
If using onions, scatter some over the potato layer.
Pour about 1 cup of sauce over the potato layer, spreading it to cover.
Repeat with another layer of potatoes, onions, and sauce.
Add the final layer of potatoes on top.
Nestle the seared pork chops into the potatoes, pressing them down slightly so they’re partially submerged.
Pour the remaining sauce over everything, making sure to get sauce between and around the pork chops.
Use a spoon to press down gently, ensuring the potatoes are submerged in sauce.
Cover the baking dish tightly with aluminum foil.
Bake covered at 375°F for 60-75 minutes until the potatoes are fork-tender.
Check at 60 minutes by inserting a fork or knife into the potatoes—it should slide in easily.
If the potatoes aren’t tender yet, cover and continue baking in 10-minute increments.
Once the potatoes are tender, remove the foil.
Sprinkle the additional 1 cup of shredded cheese over the top.
Return to the oven UNCOVERED for 15-20 minutes until the cheese is melted, bubbly, and golden brown on top.
For extra browning, turn on the broiler for the last 2-3 minutes. Watch carefully so it doesn’t burn.
The edges should be crispy and golden, the sauce should be bubbling, and the cheese should be beautifully browned.
Remove from oven and let rest for 10-15 minutes before serving. This allows the sauce to thicken slightly and makes serving easier.
Garnish with fresh chopped parsley or thyme.
Serve hot, spooning extra sauce from the bottom over each serving.
Watch as people go back for seconds without even pretending to be polite.
Notes
This is basically a complete meal, but here’s what to serve alongside:
- Simple green salad with vinaigrette to cut the richness
- Steamed green beans or broccoli
- Crusty bread for soaking up sauce
- Roasted asparagus
- Coleslaw for crunch and freshness
- Dinner rolls
- Glazed carrots
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
Nutrition
- Calories: ~520 kcal
- Sugar: ~4g
- Sodium: ~680mg
- Fat: ~24g
- Carbohydrates: ~42g
- Protein: ~32g