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Smothered Pork Chop Scalloped Potato Casserole

A comforting one-pan dish featuring juicy pork chops and creamy, cheesy scalloped potatoes, perfect for any night of the week.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Pork Chops
  • 6 pieces boneless pork chops
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tbsp olive oil for browning the pork
For the Casserole
  • 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 for cooking the onion

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Season the pork chops with salt, black pepper, garlic powder, and onion powder.
Cooking the Pork
  1. In a large skillet, heat olive oil over medium-high heat. Brown the pork chops for about 3-4 minutes on each side until golden. Remove and set aside.
Making the Sauce
  1. In the same skillet, melt the butter. Add the onions and cook until soft and translucent, about 5 minutes.
  2. Sprinkle the flour over the onions and stir continuously until lightly browned, about 2 minutes.
  3. Gradually whisk in the milk and chicken broth, ensuring there are no lumps. Continue whisking until the sauce thickens, about 5 minutes.
  4. Stir in the dried thyme, paprika, and 1 cup of shredded cheddar cheese. Mix until the cheese is fully melted. Remove from heat.
Assembling the Casserole
  1. 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.
  2. Place the browned pork chops over the potatoes. Layer the remaining potatoes on top of the pork chops.
  3. Pour the remaining cheese sauce over the top layer of potatoes. Sprinkle the remaining 1 cup of cheddar cheese on top.
  4. Cover the baking dish with aluminum foil and bake for 45 minutes.
  5. Remove the foil and bake for an additional 15 minutes, or until the potatoes are tender and the top is golden and bubbly.
  6. Allow the casserole to rest for 10 minutes before serving. Garnish with fresh parsley if desired.

Notes

Slice your potatoes thinly for even cooking. Consider using leftover roast chicken for a twist if you don’t have pork chops. Want an extra crunch? Add panko breadcrumbs on top before the final bake for delightful texture contrast. You can assemble in advance and bake when ready.