Smothered Pork Chop and Scalloped Potato Casserole Recipe
This Smothered Pork Chop and Scalloped Potato Casserole features tender bone-in pork chops nestled atop layers of thinly sliced potatoes baked in a creamy onion and garlic sauce, topped with melted cheddar cheese and a sprinkle of paprika. It’s a comforting one-dish meal perfect for family dinners, combining richly flavored pork with cheesy scalloped potatoes baked to golden perfection.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Pork Chops
- 4 bone-in pork chops, about 1-inch thick
- Salt and pepper to taste
- 1 tablespoon vegetable oil
Sauce and Casserole
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1 1/2 cups milk
- 1 cup chicken broth
- 2 pounds potatoes, thinly sliced
- 1 cup shredded cheddar cheese
- 1 teaspoon paprika
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the correct temperature by the time the casserole is assembled and ready for baking.
- Season and Brown Pork Chops: Season both sides of the pork chops with salt and pepper. Heat vegetable oil in a large skillet over medium-high heat, then brown the pork chops on both sides to develop flavor and seal in juices. Remove chops and set aside.
- Prepare Onion and Garlic Base: Lower the skillet heat to medium and cook the sliced onions and minced garlic until they become translucent and fragrant, forming the flavor base for the sauce.
- Make the Roux and Sauce: Sprinkle flour over the cooked onions and garlic, stirring constantly to form a roux. Gradually pour in the milk and chicken broth while stirring continuously until the sauce thickens into a creamy consistency. Remove from heat once thickened.
- Assemble the Casserole Layers: In a large casserole dish, spread half of the thinly sliced potatoes evenly. Pour half of the creamy onion sauce over the potatoes and sprinkle with half of the shredded cheddar cheese. Repeat this layering with the remaining potatoes, sauce, and cheese. Evenly sprinkle the top with paprika to add color and flavor.
- Top with Pork Chops and Bake: Place the browned pork chops on top of the layered casserole. Cover the dish tightly with foil to trap moisture and bake in the preheated oven for 1 hour.
- Finish Baking Uncovered: Remove the foil and continue baking for an additional 15 to 20 minutes until the pork chops are fully cooked through and the potatoes are tender when pierced with a fork.
- Rest and Garnish: Allow the casserole to rest for 10 minutes after baking to set. Garnish with freshly chopped parsley before serving to add a fresh herbaceous note and appealing presentation.
Notes
- For best results, use starchy potatoes like Russets for a creamy texture in the scalloped potatoes.
- You can substitute vegetable oil with olive oil for a healthier fat option.
- Make sure pork chops are at least 1-inch thick to prevent drying out during baking.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
- If you prefer a thicker sauce, you can increase the flour to 4 tablespoons or reduce the liquid slightly.
