Smothered Pork Chop and Scalloped Potato Casserole Recipe

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Cozy Smothered Pork Chop and Scalloped Potato Casserole Recipe, Made Simple

Nothing says comfort quite like a hearty casserole bubbling fresh from the oven. I love how this Smothered Pork Chop and Scalloped Potato Casserole Recipe brings together tender, golden-browned pork chops nestled atop creamy, buttery potatoes. Each bite wraps you in warm layers of flavor and homey goodness.

You’ll find this dish both satisfying and approachable—perfect for slower weekend dinners or when you want to spoil your family with minimal fuss. The luscious sauce, sharp cheddar, and fragrant paprika tie every component into one harmoniously delicious meal.

Over the years, I’ve learned a few kitchen tricks that make this recipe effortless and reliable, so I’m excited to share those with you to ensure your casserole turns out beautifully.

Ingredient Lowdown

• Bone-in pork chops: The star protein, their bone adds flavor and keeps meat juicy during cooking.
• Salt and pepper: Simple seasoning to enhance natural pork flavors.
• Vegetable oil: For a crisp, golden sear on the chops; you can also use canola or avocado oil.
• Onion: Thinly sliced for a sweet, caramelized base to the sauce.
• Garlic: Adds fragrant depth and a subtle kick.
• All-purpose flour: Key for thickening the luscious onion gravy.
• Milk and chicken broth: Combine to create a creamy but savory sauce that clings to the potatoes.
• Potatoes: Thin slices ensure they cook evenly and become tender without falling apart.
• Cheddar cheese: Sharp and melty, it adds both flavor and a bubbly, golden topping.
• Paprika: Sprinkled on top for color and a subtle smoky undertone.
• Fresh parsley: Optional garnish that brightens the dish at serving.

Set Up for Success

Before you dive in, get your mise en place ready—thinly slice those potatoes and onions, mince the garlic, and pat dry your pork chops. Preheat your oven to 350°F (175°C), since steady moderate heat is crucial for melding flavors and cooking evenly. Grab a large skillet and a casserole dish that’s roomy enough to hold all those layers comfortably.

Step-by-Step: Smothered Pork Chop and Scalloped Potato Casserole Recipe

1. Preheat the oven to 350°F (175°C) and season your pork chops generously with salt and pepper. I love giving them a little extra on the edges for more flavor.
2. Heat vegetable oil over medium-high heat in a large skillet. When shimmering, place the pork chops down and brown them until golden and crisp on both sides—about 3-4 minutes per side. This caramelized crust locks in juices and adds irresistible texture. Then, set chops aside.
3. Lower the heat to medium and add the thinly sliced onions and minced garlic to the same skillet. The residual fond from browning adds flavor to the onions as they soften and turn translucent, about 5 minutes.
4. Sprinkle the flour over the onions and stir constantly to create a roux. You’ll notice the mixture thickening and gaining a nutty scent—that’s where your luscious sauce begins.
5. Gradually stir in milk and chicken broth, whisking constantly until the sauce thickens to a velvety consistency. Remove from heat to keep it smooth and ready for layering.
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Chef’s Notes & Success Tips

For perfectly tender potatoes without mushiness, slice them evenly and layer them in thin, uniform layers. Don’t rush the browning of pork chops—it builds complex flavor and a crisp texture that contrasts with the creamy casserole.

Covering with foil during the long bake traps steam for soft potatoes, while uncovering at the end lets the top develop a lovely golden crust.

6. In your casserole dish, layer half the sliced potatoes in an even bed. Pour half the onion sauce evenly over the potatoes, then sprinkle half the shredded cheddar cheese on top.
7. Repeat the layering with the remaining potatoes, sauce, and cheese. Finish by sprinkling a light dusting of paprika over everything for color and a slight smoky warmth.
8. Place the browned pork chops gently on top of the layered casserole. Cover the dish tightly with foil and slide it into the oven to bake for 1 hour. This slow cook lets every ingredient meld together beautifully.
9. Remove the foil and bake uncovered for an additional 15-20 minutes. The cheese should be bubbling and golden, and pork chops fully cooked with tender potatoes beneath.
10. Let the casserole rest for about 10 minutes when you take it out. It sets the flavors and makes slicing easier. Just before serving, sprinkle freshly chopped parsley for a fresh contrast and inviting color.

Flavor Twists for Smothered Pork Chop and Scalloped Potato Casserole Recipe

• Add sautéed mushrooms with the onions for an earthy twist that deepens the sauce.
• Swap cheddar for Gruyère or smoked gouda for a more complex cheese flavor.
• Infuse the sauce with a teaspoon of Dijon mustard for subtle tang and sharpness.
• Mix in fresh thyme or rosemary to the sauce for fragrant herbal notes.
• Use sweet potatoes instead of regular potatoes for a touch of natural sweetness and vibrant color.
• Add crispy bacon pieces over the top before baking for smoky crunch.

Storage & Make-Ahead Tips

• Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in the oven to maintain creaminess.
• Freeze portions before baking for up to 2 months. Thaw overnight in fridge, then bake as directed.
• Prep the sauce and slice potatoes a day ahead to speed up assembly on busy nights.
• Cook pork chops separately and layer just before baking if you prefer sharper pork crusts.
• Leftovers reheat best covered in a moderate oven or microwave until warmed through, avoiding drying out.

Smothered Pork Chop and Scalloped Potato Casserole Recipe FAQs

• Can I use boneless pork chops? Yes, but bone-in adds more flavor and moisture. If using boneless, reduce baking time slightly to avoid drying.
• What type of potatoes work best? Yukon Gold or red potatoes hold their shape and add buttery flavor. Russets work but can be a bit softer.
• Can I make this gluten-free? Substitute the all-purpose flour with a gluten-free flour blend or cornstarch to thicken the sauce.
• Is it okay to prepare ahead of time? Absolutely! You can assemble the casserole fully, then refrigerate before baking—just add extra bake time if chilled.
• How do I know when pork chops are fully cooked? Internal temperature should reach 145°F. They’ll be juicy and tender at this point, safely cooked.

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