Description
A hearty and comforting Smothered Pork Chop and Scalloped Potato Casserole featuring tender pork chops seared to perfection and nestled in creamy, cheesy scalloped potatoes with a rich onion-garlic sauce. Perfect for an indulgent family dinner.
Ingredients
Scale
Meat
- 4–6 boneless or bone-in pork chops (1-inch thick)
Seasoning and Oil
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
Sauce
- 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)
Casserole
- 2 pounds Yukon gold or russet potatoes, thinly sliced
- 1½ cups shredded mozzarella or Gruyère cheese
Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius) to prepare for baking the casserole.
- Season Pork Chops: Season both sides of the pork chops 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 to 3 minutes per side until golden brown, then remove and set aside.
- Cook Onions and Garlic: In the same skillet, add butter and sliced onions. Cook until the onions are soft and caramelized, about 5 minutes. Add minced garlic and cook for an additional minute.
- Make Roux and Sauce: Sprinkle the flour over the onion mixture and whisk constantly for 1 to 2 minutes to form a roux. Gradually whisk in the milk, chicken broth, and heavy cream until smooth.
- Simmer Sauce: Stir in thyme and bring the sauce to a gentle simmer. Season with salt and pepper to taste.
- Layer Potatoes and Sauce: In the skillet or a 9×13-inch casserole dish, layer half of the thinly sliced potatoes. Pour half of the sauce over the potatoes and sprinkle with half of the shredded cheese.
- Repeat Layers: Repeat layering the remaining potatoes, sauce, and cheese to create the second layer.
- Add Pork Chops and Bake: Place the seared pork chops on top of the casserole. Cover with foil and bake for 45 minutes.
- Finish Baking: Remove the foil and bake uncovered for an additional 25 minutes or until the potatoes are tender and the top is golden brown.
- Rest and Garnish: Let the casserole sit for 10 minutes before serving. Garnish with chopped fresh parsley for color and freshness.
Notes
- For easier slicing, use a mandoline to thinly slice the potatoes evenly.
- You can substitute Gruyère cheese with mozzarella or sharp cheddar for different flavors.
- Bone-in pork chops add extra flavor, but boneless work well and cook slightly faster.
- Be sure to fully cook the pork chops when searing as the baking time is mostly for the potatoes to become tender.
- Using a heavy cream and whole milk mixture results in a richer sauce; for a lighter version, use all milk or reduce cream.
- Letting the casserole rest before serving helps the sauce thicken and makes slicing easier.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg
