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Smothered Pork Chop Scalloped Potato Casserole

Smothered Pork Chop Scalloped Potato Casserole for Cozy Nights

A comforting Smothered Pork Chop Scalloped Potato Casserole that combines succulent pork chops with cheesy layers of potatoes.
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Prep Time 15 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pork Chops
  • 4 pieces Boneless Pork Chops Feel free to swap with bone-in chops for added flavor.
  • 1 teaspoon Salt Adjust according to taste.
  • 1 teaspoon Black Pepper Freshly ground gives the best flavor.
  • 1 teaspoon Garlic Powder Fresh garlic can elevate the taste.
  • 1 teaspoon Onion Powder Can be substituted with fresh onions.
  • 2 tablespoons Olive Oil Vegetable oil is a suitable alternative.
For the Casserole Base
  • 4 cups Thinly Sliced Potatoes Sweet potatoes can be a nutritious swap.
  • 1 medium Onion Shallots can be used for a milder option.
For the Cheese Sauce
  • 1 cup Shredded Cheddar Cheese Monterey Jack or Gruyère work beautifully.
  • 1 4 All-Purpose Flour Cornstarch can be used as a gluten-free alternative.
  • 2 cups Milk Skim or plant-based milk makes for a lighter version.
  • 1 cup Chicken Broth Substitute with vegetable broth for a vegetarian twist.
  • 1 teaspoon Dried Thyme Fresh thyme offers a bolder taste.
  • 1 teaspoon Paprika Adjust to achieve desired spice level.
  • 2 tablespoons Butter Olive oil can lighten things up.
Finishing Touch
  • 2 tablespoons Fresh Parsley Optional garnish for color and freshness.

Equipment

  • oven
  • skillet
  • baking dish

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Grease a baking dish to prevent sticking.
  2. Season the pork chops with salt, black pepper, garlic powder, and onion powder.
  3. Heat a skillet over medium-high heat with olive oil and brown the pork chops for 3-4 minutes on each side.
  4. In the same skillet, melt butter and sauté the thinly sliced onions for about 5 minutes until soft.
  5. Sprinkle flour over onions, stir for 2 minutes, then whisk in milk and chicken broth to thicken for about 5 minutes.
  6. Add dried thyme, paprika, and shredded cheddar cheese into the sauce, stirring until smooth.
  7. Layer half of the potatoes in the baking dish, followed by half of the cheese sauce and the cooked pork chops, then the remaining potatoes and cheese sauce.
  8. Cover with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes.
  9. Let the casserole rest for 10 minutes before serving. Garnish with parsley if desired.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 45gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 250mgIron: 2mg

Notes

Watch cooking time carefully to ensure pork chops remain juicy and tender. Customize with leftover veggies or different cheeses as desired.

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