Description
Smothered Pork Chop and Scalloped Potato Casserole is a hearty, comforting dish that layers tender pork chops over creamy, cheesy scalloped potatoes, all baked together in a savory gravy for a satisfying one-pan meal.
Ingredients
Units
Scale
- 4 bone-in pork chops
- 6 medium russet potatoes, thinly sliced
- 1 medium onion, thinly sliced
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups milk
- 1 cup chicken broth
- 1 1/2 cups shredded cheddar cheese
- 1 tsp garlic powder
- 1/2 tsp paprika
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Season pork chops with salt, pepper, paprika, and garlic powder.
- Heat olive oil in a skillet over medium-high heat and sear pork chops for 2-3 minutes per side until browned. Set aside.
- In the same skillet, melt butter and whisk in flour to make a roux. Cook for 1-2 minutes.
- Gradually whisk in milk and chicken broth. Cook, stirring constantly, until thickened. Remove from heat and stir in 1 cup of cheddar cheese until melted.
- Layer half of the potatoes in the baking dish, followed by half of the onions. Pour half of the cheese sauce over the top. Repeat layers.
- Place the seared pork chops on top of the layered potatoes.
- Cover with foil and bake for 45 minutes.
- Remove foil, sprinkle remaining 1/2 cup cheese over the top, and bake an additional 15-20 minutes until golden and bubbly.
- Let rest for 10 minutes before serving.
Notes
- Use a mandoline for evenly sliced potatoes.
- Boneless pork chops can also be used but may cook slightly faster.
- Add a pinch of thyme or rosemary to the sauce for added flavor.
- For a golden top, broil for 2-3 minutes at the end of baking.
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 4g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 105mg