Name: Smothered Pork Chops with Scalloped Potatoes Recipe
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 4–6 boneless or bone-in pork chops (1-inch thick); 2 tablespoons olive oil; Salt and black pepper, to taste; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon paprika; 1 medium onion, thinly sliced; 3 cloves garlic, minced; 4 tablespoons unsalted butter; 4 tablespoons all-purpose flour; 2 cups whole milk; 1 cup chicken broth; ½ cup heavy cream; ½ teaspoon thyme (fresh or dried); 2 pounds Yukon gold or russet potatoes, thinly sliced; 1½ cups shredded mozzarella or Gruyère cheese; 2 tablespoons fresh parsley, chopped (for garnish)

Jump to Recipe· 4.9 from 30 reviews

If you’re craving a comforting, downright soul-soothing meal, you’ve got to try my Smothered Pork Chops with Scalloped Potatoes Recipe. This dish has all the cozy vibes you want on a chilly evening—juicy pork chops nestled in a creamy, cheesy potato casserole that’s simply irresistible. Trust me, once you make this, it’ll become one of those go-to dinners you want on repeat. Ready to dive in? Let me walk you through every step so you nail it perfectly.

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Why This Recipe Works

Balanced Flavors: The spices on the pork chops perfectly complement the creamy, cheesy scalloped potatoes for a rich, comforting dish.
One-Dish Wonder: Cooking everything together in one skillet or casserole makes cleanup a breeze and flavors meld beautifully.
Perfectly Tender Pork: Searing the chops first locks in juices, and baking them smothered keeps them melt-in-your-mouth tender.
Creamy Sauce Magic: The homemade roux-based sauce with milk, broth, and cream adds the perfect silkiness that binds it all.

Smothered Pork Chops with Scalloped Potatoes, hearty pork chop dinner, creamy scalloped potatoes recipe, comforting pork chop casserole, easy one-pot pork recipe - In a white baking dish, there are five golden brown cooked meat pieces placed on top of a layer of thin potato slices. The potatoes are creamy white with a soft texture, showing slightly browned edges. The meat has a warm brown crust with visible pepper seasoning. Bits of chopped green herbs are sprinkled over the dish, adding a fresh color contrast. The edges of the baking dish show some browned sauce residue, and the background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Smothered Pork Chops with Scalloped Potatoes Recipe plays an important role in creating the perfect balance between savory, creamy, and cheesy. Picking quality pork and the right potatoes sets the stage for true comfort food magic.

Pork Chops: I prefer bone-in for extra flavor and juiciness, but boneless work great too; just make sure they’re about 1-inch thick.
Olive Oil: For a nice sear that locks in moisture without burning.
Salt, Black Pepper, Garlic Powder, Onion Powder, Paprika: This spice blend brings classic smokiness and savory depth to the pork chops.
Onion and Garlic: Caramelizing onions adds sweetness that balances the savory sauce perfectly; garlic brings that familiar comforting aroma.
Butter and Flour: The foundation of our roux that thickens the sauce and gives it body.
Whole Milk, Chicken Broth, and Heavy Cream: This trio makes the sauce luxuriously creamy but perfectly balanced, with broth adding subtle savory notes.
Thyme: A lovely herb that adds earthiness without overpowering the dish.
Yukon Gold or Russet Potatoes: Thin slices ensure tender, melt-in-your-mouth layers after baking.
Mozzarella or Gruyère Cheese: Mozzarella melts beautifully and stretches, while Gruyère adds nuttiness and depth – both fantastic choices!
Fresh Parsley: The finishing touch for a pop of color and mild freshness that brightens the dish.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the things I love about this Smothered Pork Chops with Scalloped Potatoes Recipe is how easy it is to make it your own. Whether you want to add a spicy twist or swap ingredients for dietary preferences, there’s room to personalize it just how you like.

Variation: I sometimes swap out paprika for smoked chipotle powder to add a gentle heat—gives it a cozy smoky kick that my family adores.
Dairy-Free Option: Try using coconut milk and a dairy-free butter substitute—just be mindful it will subtly change the flavor but still be delicious.
Cheese Swap: For an earthier flavor, sharp cheddar or aged Gruyère also work wonderfully when you want something different.
Herbs: Fresh rosemary or sage are lovely alternatives to thyme if you want to switch up the herbal notes seasonally.

Step-by-Step: How I Make Smothered Pork Chops with Scalloped Potatoes Recipe

Step 1: Season and Sear the Pork Chops

First things first, grab those pork chops and generously season both sides with salt, pepper, garlic powder, onion powder, and paprika. Don’t be shy here—it’s what builds great flavor. Heat your olive oil in your oven-safe skillet over medium-high heat. When it’s shimmering hot, add the chops and sear them for about 2 to 3 minutes per side. You’re looking for a beautifully golden crust without overcooking—this locks in the juices. Once done, set them aside for now; they’ll finish cooking in the oven.

Step 2: Build Your Creamy Sauce Right in the Pan

In the same skillet (don’t clean it—those browned bits add tons of flavor!), toss in the butter and sliced onions. Cook on medium heat, stirring occasionally, until the onions are soft and caramelized, about 5 minutes. Then stir in minced garlic and cook just until fragrant, about 1 minute. Next up: sprinkle the flour evenly over the onions and garlic, whisking constantly—this is your roux and will thicken that luscious sauce. Cook that roux for 1 to 2 minutes, but don’t let it brown, or it might get too nutty.

Step 3: Add Liquids & Herbs to Create the Sauce

Slowly pour in the whole milk, chicken broth, and heavy cream while whisking steadily to keep the sauce smooth. Add thyme, then turn the heat down to a gentle simmer. Let it thicken up a bit, and season with salt and pepper to taste—you want that perfect balance before layering.

Step 4: Layer Potatoes, Sauce, Cheese, and Chops

Time for the potatoes! If you haven’t yet, slice them thinly with a mandoline or sharp knife—thin slices cook evenly and become tender without drying out. Layer half the potatoes in your skillet or casserole dish, then pour half the sauce over them and sprinkle with half the cheese. Repeat with the remaining potatoes, sauce, and cheese. Nestle the seared pork chops right on top, and cover everything with foil.

Step 5: Bake to Tender Perfection

Bake at 375°F (190°C) for 45 minutes covered—this allows the potatoes to soften and the pork to finish cooking gently. Remove the foil, then bake an additional 20 to 25 minutes to get a golden, bubbly top. Once out of the oven, let the casserole rest for about 10 minutes before serving; it helps everything settle and makes it easier to serve.

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Pro Tips for Making Smothered Pork Chops with Scalloped Potatoes Recipe

Don’t Skip the Sear: Searing chops first locks in juices and adds a lovely crust—don’t rush this step!
Thin Potato Slices Are Key: I learned the hard way that thicker slices don’t cook through evenly, so take your time slicing thinly.
Use an Oven-Safe Skillet: It saves you from extra dishes and helps flavor meld since you cook & bake in one pan.
Cover While Baking First: The foil trap creates steam that tenderizes potatoes before you crisp it at the end—don’t skip it!

How to Serve Smothered Pork Chops with Scalloped Potatoes Recipe

Garnishes

I always sprinkle fresh, chopped parsley on top before serving—it adds that pop of green color and a mild freshness that cuts through the richness. Sometimes, a little sprinkle of extra cheese or cracked black pepper on top before baking creates a gorgeous crust.

Side Dishes

Since this dish is hearty, I keep sides light and fresh. A crisp green salad with a tangy vinaigrette, roasted green beans, or steamed broccoli all pair wonderfully. If you need more veggies, roasted carrots or sautéed spinach are lovely choices, too.

Creative Ways to Present

For a family gathering or special occasion, I like baking this in a bright ceramic casserole dish and serving right from the oven on the table. Adding a drizzle of browned butter over the chops before placing them on top makes it feel extra indulgent. A side serving spoon for the potatoes and a generous carving knife for the chops helps everyone dig in happily.

Make Ahead and Storage

Storing Leftovers

Once cooled, I cover leftovers tightly with foil or plastic wrap and store them in the fridge. They keep well for up to 3 days, and the flavors actually deepen overnight—making great lunches or second dinners.

Freezing

I’ve successfully frozen this casserole either before or after baking. Wrap it very tightly and freeze for up to 2 months. Thaw in the fridge overnight before reheating. Just know the texture of the potatoes is a little softer after freezing but still delicious.

Reheating

Reheat leftovers gently in the oven at 350°F (175°C) covered with foil to avoid drying out, about 15-20 minutes, until warmed through. Avoid the microwave if you want to keep the sauce creamy and the potatoes tender.

FAQs

Can I use bone-in or boneless pork chops for this recipe?

Yes! Both work well. Bone-in chops tend to be juicier and more flavorful, but boneless chops are easier to eat and can cook a bit faster. Just make sure your chops are about 1 inch thick to ensure even cooking.
What type of potatoes work best for scalloped potatoes?

Yukon Gold and Russet potatoes are ideal. Yukon Gold offers a creamy texture and buttery flavor, whereas Russets yield a fluffier, light result. Thin, even slices are key regardless of variety.
Can I prepare this recipe entirely ahead of time?

Absolutely! You can prepare and assemble the casserole a day ahead, store it covered in the fridge, and bake when you’re ready. Just add some extra baking time if baking straight from the fridge.
How do I prevent the scalloped potatoes from drying out?

Cover the casserole with foil during the first part of baking to trap moisture and create steam, which helps the potatoes cook fully and stay tender. Remove foil towards the end for browning the top.

Final Thoughts

This Smothered Pork Chops with Scalloped Potatoes Recipe is truly one of my favorite ways to make family dinner feel special without fussing over complicated steps. It’s hearty, comforting, and packed with flavor that hits all the right notes. Honestly, it’s the kind of meal you can’t help but smile over while eating. So if you want a dish that’s as easy as it is delicious, I wholeheartedly recommend giving this a try—you’ll love having it in your dinner rotation as much as I do!