Smothered Pork Chop Scalloped Potato Casserole
This Smothered Pork Chop Scalloped Potato Casserole combines tender pork chops with creamy scalloped potatoes for the ultimate comfort food experience. Perfect for family dinners or special occasions, this hearty dish brings together classic flavors in one delicious bake. Follow our easy recipe to create this crowd-pleasing casserole that’s sure to become a regular in your meal rotation.
Why You’ll Love This Pork Chop Casserole
Our smothered pork chop scalloped potato casserole offers several benefits:
- One-dish meal with protein and sides combined
- Creamy, cheesy potatoes complement juicy pork chops
- Easy preparation with simple ingredients
- Perfect for feeding a crowd or meal prepping
Ingredients for Smothered Pork Chop Scalloped Potato Casserole
- 4 bone-in pork chops (about 1-inch thick)
- 6 medium russet potatoes, thinly sliced
- 1 medium onion, thinly sliced
- 2 cups shredded cheddar cheese
- 1 can cream of mushroom soup
- 1 cup milk
- 2 tablespoons butter
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
How to Make Pork Chop Scalloped Potato Casserole
- Preheat oven to 375°F (190°C) and grease a 9×13 inch baking dish.
- Season pork chops with salt, pepper, and paprika on both sides.
- In a skillet over medium-high heat, brown the pork chops in butter for 2-3 minutes per side. Remove and set aside.
- Layer half the potatoes in the baking dish, followed by half the onions and half the cheese.
- Repeat with remaining potatoes and onions.
- Whisk together cream of mushroom soup and milk, then pour over the potato layers.
- Arrange pork chops on top and sprinkle with remaining cheese.
- Cover with foil and bake for 45 minutes.
- Remove foil and bake for another 15-20 minutes until potatoes are tender and cheese is bubbly.
- Let rest for 5 minutes before serving. Garnish with fresh parsley if desired.
Tips for Perfect Pork Chop Potato Casserole
- For extra flavor, use a mix of cheeses like cheddar and Monterey Jack
- Ensure potato slices are uniform thickness for even cooking
- Let the casserole rest before serving to allow the sauce to thicken
- Substitute cream of celery or chicken soup if preferred
- Add mushrooms or green peppers for additional vegetables
Serving Suggestions
This pork chop and scalloped potato bake pairs well with:
- Steamed green beans or roasted Brussels sprouts
- Crusty bread or dinner rolls
- Simple green salad with vinaigrette
- Apple sauce or cranberry relish
Storage and Reheating Instructions
Store leftover smothered pork chop casserole in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or the entire dish in a 350°F oven until heated through. Add a splash of milk if the sauce seems too thick when reheating.
Frequently Asked Questions
Can I use boneless pork chops?
Yes, boneless pork chops work well in this recipe. Reduce cooking time by about 10 minutes as they cook faster than bone-in chops.
Can I make this casserole ahead?
You can assemble the casserole up to a day in advance. Cover and refrigerate until ready to bake. Add 10-15 minutes to the baking time if starting from cold.
What potatoes work best?
Russet potatoes are ideal for scalloped potatoes as they hold their shape well. Yukon Gold potatoes also work nicely for a creamier texture.
Final Thoughts
This smothered pork chop scalloped potato casserole delivers comfort food perfection with minimal effort. The combination of tender pork, creamy potatoes, and melted cheese creates a satisfying meal that pleases both kids and adults. Whether you’re looking for an easy weeknight dinner or a dish to bring to potlucks, this recipe is sure to impress with its delicious flavors and hearty portions.
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Smothered Pork Chop Scalloped Potato Casserole
Description
A hearty and comforting casserole featuring tender pork chops smothered in a rich gravy and layered with creamy scalloped potatoes. Perfect for a family dinner or special occasion.
Ingredients
For the Crust:
- For the Pork Chops:
- 4 bone-in pork chops (about 1-inch thick)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons olive oil
- For the Scalloped Potatoes:
- 4 large russet potatoes, thinly sliced
- 1 medium onion, thinly sliced
- 2 cups shredded cheddar cheese
- 1 cup heavy cream
- 1/2 cup whole milk
- 2 tablespoons butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- For the Gravy:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup heavy cream
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
Instructions
1. Prepare the Crust:
- 1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- 2. Season pork chops with salt, pepper, garlic powder, and onion powder.
- 3. Heat olive oil in a large skillet over medium-high heat. Sear pork chops for 3-4 minutes per side until golden brown. Remove and set aside.
- 4. In the same skillet, melt butter for the gravy. Whisk in flour and cook for 1 minute. Gradually add chicken broth, heavy cream, and Worcestershire sauce. Simmer until thickened. Season with salt and pepper.
- 5. Layer half the sliced potatoes and onions in the baking dish. Sprinkle with half the cheese, salt, pepper, and thyme. Repeat with remaining potatoes, onions, and cheese.
- 6. Pour the heavy cream and milk mixture over the potatoes. Dot with butter.
- 7. Place seared pork chops on top of the potatoes. Pour the gravy over the pork chops.
- 8. Cover with foil and bake for 45 minutes. Remove foil and bake for another 15-20 minutes until potatoes are tender and top is golden.
- 9. Let rest for 10 minutes before serving.
Notes
For extra flavor, add a sprinkle of smoked paprika to the pork chops before searing. Leftovers can be stored in the refrigerator for up to 3 days.
