Save This comforting smothered pork chop and scalloped potato casserole brings together juicy pork chops, tender potatoes, and a cheesy, creamy sauce in a dish that feels as warm as a long hug around the dinner table. Whether you are gathering family for Sunday supper or looking for a one-pan weeknight meal, this casserole delivers both old-school flavor and cozy nostalgia.
I remember the first time I made this for my inlaws during the holidays and it completely disappeared from the dish before I even had seconds. It is now the most requested comfort food whenever the family visits.
Ingredients
- Bonein pork chops: These keep the meat juicy and flavorful Look for ones with good marbling for best results
- Salt and pepper: Essential for seasoning and bringing out the natural flavors Go for flaky kosher salt and freshly cracked pepper if you can
- Vegetable oil: Helps brown the chops and keeps everything from sticking Use a neutral oil with a high smoke point
- Large onion: Sweet and aromatic Choose a firm onion with papery skin
- Fresh garlic: Adds deep savory notes Buy plump firm cloves for best flavor
- Allpurpose flour: Thickens the sauce Stick with unbleached for consistent results
- Milk: Brings creaminess to the sauce Whole milk creates the richest texture
- Chicken broth: Lends savory depth Go for low sodium so you control the salt
- Potatoes: Starchy layers that soak up all the sauce and flavor Choose Yukon golds or russets with smooth skins
- Shredded cheddar cheese: Melts beautifully atop the casserole Look for sharp cheddar for bold flavor and good melt
- Paprika: Dusts the dish with color and a gentle warmth Smoked or sweet depending on what you like
- Fresh parsley: Provides a pop of color and a clean taste Add just before serving for brightness
Instructions
- Season the Pork:
- Sprinkle salt and pepper generously over both sides of the pork chops pressing the seasoning in with your fingers
- Brown the Chops:
- Heat vegetable oil in a large skillet over medium high Add the pork chops in a single layer and sear until both sides are deeply golden about 3 minutes per side Remove chops and set aside
- Cook the Aromatics:
- Turn heat down to medium Add the thinly sliced onions and minced garlic to the same skillet Stir and cook until onion turns translucent and soft about 6 minutes scraping up any browned bits for extra flavor
- Make the Roux:
- Sprinkle the flour over the cooked onions and garlic Stir constantly to coat everything evenly The mixture will look a bit pasty Continue stirring for about 1 minute to cook out raw flour taste
- Build the Sauce:
- Slowly pour in milk and chicken broth while stirring so no lumps form Continue to cook and stir until the sauce thickens to a gravy like consistency then remove from heat
- Assemble the Layers:
- Arrange half of the sliced potatoes on the bottom of a large casserole dish Spoon half the creamy onion sauce over the potatoes and sprinkle with half the shredded cheddar
- Repeat the Layers:
- Build a second layer using the remaining potatoes sauce and cheese Sprinkle the top with paprika for color and flavor
- Add Pork and Bake:
- Gently lay browned pork chops on the very top Cover with foil Seal tightly to keep moisture in Bake in a 350 degree oven for 1 hour
- Finish Baking:
- Remove foil and continue to bake uncovered for 15 to 20 minutes until the potatoes are fork tender and cheese is golden and bubbling
- Rest and Garnish:
- Let the casserole rest for at least 10 minutes before serving Top with chopped fresh parsley to brighten up the rich flavors
Save I always look forward to adding a little extra cheese on top since my dad insists no casserole is complete without a gooey crust His laughter around the table is my favorite garnish of all
Storage Tips
Let the casserole cool completely before you cover and refrigerate Slice leftovers into portable squares which help them reheat evenly in the microwave If you want to freeze portions wrap them tightly in plastic and foil for up to 2 months Thaw overnight before reheating so the sauce stays creamy
Ingredient Substitutions
Bone in pork chops give the best result but you can use boneless if needed For extra flavor try smoked gouda or Monterey jack cheese Russet potatoes make a softer base while Yukon golds hold their shape more distinctly Dairy free milk and cheese can work as substitutes if you are managing allergies
Serving Suggestions
Bring this casserole out alongside a simple green salad and a crusty loaf of bread for a comforting Sunday dinner Roasted broccoli or green beans make a classic match for all the creamy richness A tangy apple slaw brightens the plate and adds a fresh note
Cultural and Historical Context
This recipe builds on the time honored pairing of pork and potatoes that runs through Midwestern and Southern American kitchens Scalloped potatoes were once a way to stretch pantry staples for big farm families while smothered pork goes back to slow cooked traditions that prioritize tenderness and deep flavor
Save This pork chop casserole truly delivers on comfort after a long day or for a celebratory family meal. Just add your favorite side and enjoy an old fashioned dish everyone will love.
Recipe FAQ
- → How do I keep pork chops juicy when baking?
Brown the pork chops before baking, then cook them atop saucy potatoes and cover with foil for most of the baking time to retain moisture.
- → Can boneless pork chops be used?
Yes, boneless chops can be substituted, though bone-in varieties often stay juicier during baking.
- → What potatoes are best for scalloped casseroles?
Yukon Gold or Russet potatoes are recommended, as they hold shape and provide a creamy texture after baking.
- → Is it possible to prepare this dish ahead?
Assemble casserole up to a day in advance and refrigerate. Bake when ready to serve for best results.
- → How do I know when it's done?
Potatoes should be tender and pork cooked through; juices will run clear and cheese will be golden on top.