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Smothered Pork Chop and Scalloped Potato Casserole

Smothered Pork Chop and Scalloped Potato Casserole Delight

Enjoy the comforting Smothered Pork Chop and Scalloped Potato Casserole, a crowd-pleaser that combines juicy pork and cheesy potatoes in a savory sauce.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Resting Time 10 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pork Chops
  • 4 pieces Bone-in Pork Chops Can substitute with boneless pork chops or chicken thighs.
  • 1 teaspoon Salt Adjust according to taste.
  • 1 teaspoon Pepper Adjust according to taste.
  • 2 tablespoons Vegetable Oil Olive oil can be used as a healthier option.
For the Sauce
  • 1 large Onion Can substitute with shallots for milder flavor.
  • 2 cloves Garlic Fresh or powdered version can be used.
  • 3 tablespoons All-Purpose Flour Use cornstarch for gluten-free option.
  • 2 cups Milk Heavy cream or plant-based milk can be used.
  • 2 cups Chicken Broth Vegetable broth works for vegetarian version.
For the Casserole
  • 4 cups Potatoes Yukon Gold or Russet recommended.
  • 2 cups Shredded Cheddar Cheese Gruyère or Monterey Jack can be used.
  • 1 teaspoon Paprika Smoked paprika can add a nice twist.
  • 2 tablespoons Fresh Parsley Can be replaced with chives.

Equipment

  • Large Skillet
  • Baking dish
  • Meat Thermometer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Gather your ingredients to streamline the cooking process.
  2. Season both sides of the pork chops generously with salt and pepper. Heat a large skillet over medium-high heat, add vegetable oil, and sear the pork chops for 4-5 minutes on each side until golden-brown. Transfer to a plate.
  3. In the same skillet, sauté chopped onion and minced garlic over medium heat for 3-4 minutes. Sprinkle in the all-purpose flour, stirring continuously to form a roux, and cook for another minute.
  4. Gradually pour in the milk and chicken broth while stirring constantly to avoid lumps. Cook for 3-5 minutes until the sauce thickens and comes to a gentle simmer.
  5. In a greased baking dish, arrange half of the sliced potatoes in a single layer, pour half of the sauce over the potatoes, and sprinkle half of the cheddar cheese. Repeat with remaining potatoes, sauce, and cheese. Finish with paprika.
  6. Place the browned pork chops on top of the assembled casserole. Cover tightly with aluminum foil and bake for 1 hour.
  7. After an hour, remove the foil and bake uncovered for an additional 15-20 minutes until cheese is golden-brown and potatoes are tender.
  8. Let the casserole rest for about 10 minutes before serving. Garnish with freshly chopped parsley.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 28gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 300mgIron: 2mg

Notes

This casserole can be made ahead and is great for leftovers. Customize with seasonal veggies or different cheeses for a unique twist.

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