Description
A comforting and hearty Smothered Pork Chop and Scalloped Potato Casserole featuring seared pork chops layered with creamy, cheesy scalloped potatoes, cooked to golden perfection in a savory garlic-onion sauce.
Ingredients
Scale
Pork Chops
- 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
Sauce & Vegetables
- 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)
Potatoes & Cheese
- 2 pounds Yukon gold or russet potatoes, thinly sliced
- 1½ cups shredded mozzarella or Gruyère cheese
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
- Season Pork Chops: Season the pork chops evenly on both sides with salt, black pepper, garlic powder, onion powder, and paprika to enhance flavor.
- Sear Pork Chops: Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the pork chops for 2–3 minutes per side until golden brown. Remove and set aside.
- Cook Onions and Garlic: In the same skillet, add the butter and sliced onions. Cook until the onions are soft and caramelized, about 5 minutes. Add minced garlic and cook for an additional 1 minute.
- Make Roux and Sauce: Sprinkle the flour into the skillet and whisk continuously to form a roux, cooking for 1–2 minutes. Gradually whisk in the whole milk, chicken broth, and heavy cream until the mixture is smooth.
- Add Seasonings and Simmer: Stir in thyme and bring the sauce to a gentle simmer. Season with salt and pepper to taste, then remove from heat.
- Layer Potatoes and Sauce: Layer half of the thinly sliced potatoes evenly in the skillet or baking dish. Pour half of the sauce over the potatoes and sprinkle with half the shredded cheese.
- Repeat Layers: Add the remaining potatoes, pour the remaining sauce on top, and sprinkle with the rest of the cheese.
- Place Pork Chops: Arrange the seared pork chops on top of the layered casserole.
- Bake Covered: Cover the skillet or baking dish tightly with foil and bake in the preheated oven for 45 minutes.
- Bake Uncovered: Remove the foil and bake for an additional 25 minutes, or until the potatoes are tender and the top is golden and bubbly.
- Rest and Garnish: Let the casserole rest for 10 minutes before serving. Garnish with chopped fresh parsley for added color and flavor.
Notes
- Use a mandoline or sharp knife to slice potatoes evenly for consistent cooking.
- You can substitute Gruyère with mozzarella or a blend of cheeses for different flavors.
- Bone-in pork chops add extra flavor but may require slightly longer searing time.
- For a lighter version, substitute whole milk and heavy cream with lower-fat milk and half-and-half, though sauce richness will be affected.
- If you don’t have an oven-safe skillet, transfer ingredients to a 9×13-inch casserole dish before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 4 g
- Sodium: 400 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg
