Smothered Pork Chop Scalloped Potato Casserole combines the comforting flavors of tender pork chops and creamy, cheesy potatoes. This dish draws from classic Midwestern comfort food traditions and is perfect for a family dinner or special occasion. The smothering technique ensures that the pork chops remain moist and flavorful, while the scalloped potatoes add a rich and hearty component. This recipe is an excellent choice for anyone seeking a filling, homestyle meal that's both comforting and sophisticated.
This casserole pairs wonderfully with a fresh green salad, which adds a crisp and light contrast to the rich and creamy main dish. Steamed green beans or sautéed asparagus also make excellent sides due to their vibrant flavors and textures. To round out the meal, consider serving a light, fruity white wine or a sparkling cider.
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Smothered Pork Chop Scalloped Potato Casserole
Servings: 6
Ingredients
6 boneless pork chops
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons olive oil
4 cups thinly sliced potatoes
1 small onion, thinly sliced
2 cups shredded cheddar cheese
2 tablespoons all-purpose flour
2 cups milk
1/2 cup chicken broth
1 teaspoon dried thyme
1/2 teaspoon paprika
2 tablespoons butter
Fresh parsley, chopped (optional, for garnish)
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons olive oil
4 cups thinly sliced potatoes
1 small onion, thinly sliced
2 cups shredded cheddar cheese
2 tablespoons all-purpose flour
2 cups milk
1/2 cup chicken broth
1 teaspoon dried thyme
1/2 teaspoon paprika
2 tablespoons butter
Fresh parsley, chopped (optional, for garnish)
Directions
Preheat your 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 they have a nice golden crust. Remove and set aside.
In the same skillet, add the butter and let it melt. Cook the onions until they are soft and translucent, about 5 minutes.
Sprinkle the flour over the onions and stir continuously until the flour is lightly browned and well incorporated, about 2 minutes.
Slowly whisk in the milk and chicken broth, making sure there are no lumps. Continue to whisk until the sauce thickens, about 5 minutes.
Stir in the dried thyme, paprika, and 1 cup of the shredded cheddar cheese. Stir 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.
Layer the browned pork chops on top of the potatoes. Then, 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 shredded 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.
Let the casserole rest for 10 minutes before serving. Garnish with fresh parsley, if desired.
Variations & Tips
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For a variation, you can add a layer of sautéed mushrooms between the pork chops and potatoes for an earthy flavor. If you prefer a spicier kick, add a pinch of red pepper flakes to the cheese sauce. Those looking for a lower-calorie version can use sweet potatoes instead of regular potatoes, as they offer a different texture and natural sweetness. Finally, for an even richer dish, consider adding a layer of cooked bacon bits on top of the casserole before baking.