Name: Smothered Pork Chop Scalloped Potato Casserole
Ingredients: 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; 2 tablespoons all-purpose flour; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon dried thyme; For the Gravy:; 2 cups chicken broth; 1/4 cup all-purpose flour; 2 tablespoons butter; 1 teaspoon Worcestershire sauce; 1/2 teaspoon garlic powder; Salt and pepper to taste

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

Scale

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
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
For the Gravy:
2 cups chicken broth
1/4 cup all-purpose flour
2 tablespoons butter
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
Salt and pepper to taste

Instructions

1. Prepare the Crust:

Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Season pork chops with salt, pepper, garlic powder, and onion powder. 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.
In the same skillet, melt 2 tablespoons butter over medium heat. Whisk in 2 tablespoons flour and cook for 1 minute. Gradually whisk in heavy cream and milk until smooth. Add salt, pepper, and thyme. Simmer for 2-3 minutes until slightly thickened.
Layer half of the sliced potatoes and onions in the prepared baking dish. Pour half of the cream mixture over the potatoes and sprinkle with 1 cup of cheddar cheese. Repeat with remaining potatoes, cream mixture, and cheese.
Place seared pork chops on top of the potato layers.
For the gravy: In the same skillet, melt 2 tablespoons butter over medium heat. Whisk in 1/4 cup flour and cook for 1 minute. Gradually whisk in chicken broth and Worcestershire sauce. Add garlic powder, salt, and pepper. Simmer for 3-4 minutes until thickened.
Pour gravy over the pork chops and potatoes. Cover with foil and bake for 45 minutes. Remove foil and bake for an additional 15-20 minutes until potatoes are tender and top is golden brown.
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. Reheat in the oven at 350°F (175°C) for best results.