Why Make This Recipe
Smothered Pork Chop Scalloped Potato Casserole is a comforting dish that combines savory pork chops with creamy, cheesy potatoes. It’s simple to prepare and perfect for family dinners or gatherings. The layers of flavors and textures make it a crowd-pleaser that will satisfy everyone at the table.
How to Make Smothered Pork Chop Scalloped Potato Casserole
Ingredients:
- 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)
Directions:
- 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.
How to Serve Smothered Pork Chop Scalloped Potato Casserole
Serve this delicious casserole hot from the oven. It makes a great main dish and pairs well with a simple green salad or steamed vegetables. The creamy cheese sauce and tender pork will keep everyone coming back for more.
How to Store Smothered Pork Chop Scalloped Potato Casserole
If you have leftovers, store the casserole in an airtight container in the refrigerator. It will last for about 3-4 days. You can reheat it in the oven or microwave until warmed through.
Tips to Make Smothered Pork Chop Scalloped Potato Casserole
- For extra flavor, you can marinate the pork chops for a few hours before cooking.
- Using different types of cheese can change the flavor of the casserole. Try Monterey Jack or Gouda for a twist.
- If you want to save time, you can use pre-sliced potatoes or frozen hash browns.
Variation (if any)
For a healthier version, you can use lean pork loin and substitute whole milk with a low-fat alternative. You can also add vegetables like spinach or broccoli to the layers for added nutrition.
FAQs
1. Can I use bone-in pork chops instead of boneless?
Yes, bone-in pork chops can be used, but they may require a longer cooking time.
2. Can I freeze this casserole?
Yes, you can freeze the casserole before baking. Just cover it well with plastic wrap and aluminum foil. To serve, thaw it in the fridge overnight and then bake as directed.
3. What can I substitute for cheddar cheese?
You can use mozzarella, Monterey Jack, or any cheese you prefer. Just keep in mind the flavor will change.
Smothered Pork Chop Scalloped Potato Casserole
Ingredients
Pork Chops
- 6 boneless pork chops
Seasonings
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1/2 tsp paprika
Cooking Essentials
- 2 tbsp olive oil For browning pork chops
- 2 tbsp butter For sautéing onions
Vegetables
- 4 cups thinly sliced potatoes
- 1 small onion, thinly sliced
Sauce Ingredients
- 2 cups milk
- 1/2 cup chicken broth
- 2 tbsp all-purpose flour To thicken the sauce
- 2 cups shredded cheddar cheese, divided
Garnish
- 1 tbsp fresh parsley, chopped Optional, for garnish
Instructions
Preparation
- 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.
Cooking the Sauce
- 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.
Assembly
- 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.
Serving
- Allow the casserole to rest for 10 minutes before serving. Garnish with fresh parsley if desired.