Smothered Pork Chop and Scalloped Potato Casserole Recipe is one of those comforting classics that feels like a warm hug on a plate. It’s the kind of dish you want to make when the weather cools down or when you’re craving something hearty and satisfying after a busy day. Tender pork chops nestled on top of creamy, cheesy scalloped potatoes smothered in a rich onion gravy—does that not sound like the ultimate cozy dinner? Whether you’re cooking for family, friends, or just treating yourself, this recipe delivers all the flavors and textures that make comfort food so beloved.
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What Makes This So Good
This Smothered Pork Chop and Scalloped Potato Casserole Recipe brings together juicy pork chops and creamy, comforting scalloped potatoes all in one easy, oven-baked dish. The onion and garlic gravy seeps into every bite, keeping the pork deliciously moist while the potatoes get tender and cheesy beneath a golden paprika crust.
- Big Flavor, Minimal Fuss: You get a rich, homemade savory sauce and tender chops without turning on multiple burners or pulling out complicated gadgets.
- Family-Friendly: This recipe hits all the right notes to please kids and adults alike, with squeaky-clean flavors and creamy textures everyone adores.
- Simple Ingredients: Pantry staples like potatoes, cheddar, and onions come together with a few fresh pork chops for an affordable meal.
- Works Any Night: Whether it’s a weeknight or a weekend, this casserole’s happy layers and cozy aroma make it just right for any occasion.
Ingredient Guide
Choosing the right ingredients can make your Smothered Pork Chop and Scalloped Potato Casserole Recipe shine even brighter. Let’s break down each element and why I favor certain versions or preparations.
- Pork Chops: Bone-in chops about 1-inch thick are perfect here—they stay moist and have more flavor than boneless varieties. Look for a pinkish color and minimal marbling for even cooking.
- Potatoes: Thinly sliced Yukon Gold or Russets work great. Yukon Gold is creamier and less starchy, while Russets give that classic fluffy potato texture inside the casserole.
- Onions & Garlic: Use fresh, sweet onions like yellow or Vidalia for a naturally mellow flavor. Fresh garlic adds depth but be sure to mince fine so it doesn’t overpower.
- Cheddar Cheese: Sharp cheddar adds a nice tangy kick—but mild cheddars melt beautifully if you prefer a gentler taste.
- Milk & Chicken Broth: Whole milk or 2% gives a creamy sauce body; low sodium broth helps control salt balance while adding savory complexity.
Quick Reminder: Full measurements are in the recipe card below.
How to Make Smothered Pork Chop and Scalloped Potato Casserole Recipe
Step 1 — Prep & Ready
Start by preheating your oven to 350°F (175°C). While it warms up, season the pork chops generously with salt and pepper on both sides—this simple step really enhances the meat’s natural flavor. Next, thinly slice your potatoes and onions so they cook evenly and meld together beautifully in the casserole. Mince the garlic finely as well, so it blends smoothly into the sauce without any overpowering bites. Having everything prepped before you start cooking will feel like a breeze and save time later.
Step 2 — Cook with Confidence
Heat a tablespoon of vegetable oil in a large skillet over medium-high heat. You’ll know it’s ready when the oil shimmers. Sear the pork chops on each side until a golden crust forms—usually about 3-4 minutes per side. That caramelized crust locks in juices and adds lovely texture. When done, set the chops aside. Reduce heat to medium, then add onions and garlic to the skillet, stirring often until the onions become soft and translucent with a sweet aroma. Sprinkle in the flour and stir vigorously to create a smooth roux—that’s the base of our luscious sauce. Slowly pour in the milk and chicken broth, stirring constantly until the sauce thickens to a creamy consistency. Remove from heat and get ready to assemble.
Step 3 — Finish & Serve
Grab a large casserole dish and start layering: Begin with half of the sliced potatoes, then pour over half of the onion sauce, and sprinkle half the shredded cheddar cheese on top. Repeat with the remaining potatoes, sauce, and cheese to build those cozy layers. A dusting of smoked paprika over the top adds a gentle smoky warmth and makes the dish look gorgeous. Place the browned pork chops neatly on top, cover the whole casserole with foil, and bake for 1 hour. Once the time's up, remove the foil and bake for another 15-20 minutes to get deliciously tender pork and bubbly, golden-edged potatoes. Let your casserole rest for 10 minutes before garnishing with chopped fresh parsley—this finishing touch brightens the dish visually and flavor-wise. Then dig in and enjoy!
Extra Helpful Tips
I’ve made this Smothered Pork Chop and Scalloped Potato Casserole Recipe many times, and a few small tweaks always make it foolproof no matter your kitchen setup or experience.
- Watch for This Sign: Notice when the pork chops have a deep golden color—this crust means all those wonderful juices are sealed inside.
- Temperature Trick: Keep your oven truly at 350°F—too hot and the potatoes cook unevenly; too cool and the pork might dry out.
- Prep-Ahead Option: You can assemble everything the night before, cover tightly with foil or plastic wrap, and refrigerate; just add extra baking time when ready.
- Avoid This Common Mistake: Don’t skip resting the casserole after baking—it lets the sauce thicken and flavors settle perfectly.
Serve & Enjoy
Easy Enhancements
If you want to jazz up your Smothered Pork Chop and Scalloped Potato Casserole Recipe, consider stirring in a teaspoon of Dijon mustard into the sauce for a subtle tang. Fresh herbs like thyme or rosemary mixed into the potatoes add an earthy note that pairs beautifully with pork. A sprinkle of crispy fried onions or extra sharp cheddar on top just before serving brings delightful texture and bursts of flavor.
Tasty Pairings
This casserole is filling on its own, but a crisp green salad or steamed green beans offer a refreshing foil to the richness. For drinks, a medium-bodied white wine like Chardonnay or a light beer balances the creamy heft with ease, making your meal feel complete and well-rounded.
Quick Plating Tips
Serving this casserole from the dish is simple and rustic, but if you want to get a little fancy, sprinkle extra fresh parsley around the plate and add a few thin slices of crisp red pepper or cherry tomatoes for color contrast. Use a wide spatula to keep the layers intact when plating so your guests see all the cheesy, saucy goodness.
Store, Freeze & Reheat
Fridge Storage
Once cooled, store leftovers in an airtight container in the fridge for up to 3-4 days. While the potatoes may soak up more sauce and the texture will soften slightly, reheated bites remain satisfyingly flavorful and comforting.
Freezer Friendly?
This casserole freezes well if tightly wrapped or stored in a freezer-safe container. To avoid sogginess, freeze before baking or just after assembling. Thaw in the refrigerator overnight and bake as directed. If frozen after cooking, thaw fully and reheat gently to maintain texture.
Reheat Like New
The best way to reheat your Smothered Pork Chop and Scalloped Potato Casserole Recipe is in the oven at 325°F covered with foil to keep moisture in, for about 20-25 minutes depending on portion size. For quick meals, the microwave works too—just cover and go in short bursts to avoid drying out the pork chops and potatoes.
Smothered Pork Chop and Scalloped Potato Casserole Recipe FAQs
Yes! Boneless chops will work fine, but keep an eye on cooking time as they tend to cook a bit faster and can dry out if overcooked. Using bone-in adds more flavor and moisture.
It’s up to you! Peeling gives a smoother texture but leaving the peel on adds nutrients and a rustic touch, plus it helps the potatoes hold together better during baking.
Absolutely. You can assemble the casserole the day before, keep it covered in the fridge, and bake it fresh when you’re ready. Just add extra baking time to ensure it heats through properly.
You can substitute with vegetable broth or even water—though broth adds savory depth. If using water, consider boosting flavor with a bouillon cube or extra seasoning.
Final Flavor Thoughts
I love how this Smothered Pork Chop and Scalloped Potato Casserole Recipe brings comfort food to a whole new level of satisfaction with its layered flavors and tender textures. When you make it, don’t rush the resting step—trust me, your patience will pay off in every creamy, juicy bite. If you try it out, I’d be thrilled for you to leave a star rating or share your own twist in the comments below—maybe swapping cheeses or adding a spicy kick. Cooking should be fun and delicious, and this recipe definitely fits the bill!
Print📖 Recipe
Smothered Pork Chop and Scalloped Potato Casserole Recipe
This Smothered Pork Chop and Scalloped Potato Casserole is a hearty and comforting meal featuring tender bone-in pork chops baked atop layers of creamy scalloped potatoes with a rich onion and garlic sauce, finished with melted cheddar cheese and a touch of paprika for warmth. Perfect for family dinners, this dish combines savory flavors and satisfying textures for a delicious one-dish meal.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 4 servings
- Category: Main Dish
- 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
Scalloped Potato Casserole
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1 ½ 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
- Prep the oven and pork chops: Preheat your oven to 350°F (175°C). Season the pork chops on both sides generously with salt and pepper to enhance their natural flavor.
- Brown the pork chops: Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the pork chops and brown them on both sides until they develop a nice golden crust. Remove the pork chops from the skillet and set aside.
- Cook onions and garlic: Reduce the skillet heat to medium. Add the thinly sliced onions and minced garlic, cooking until the onions turn translucent and soft, releasing their sweetness.
- Create the sauce roux: Sprinkle the all-purpose flour over the onions and garlic, stirring constantly to form a roux. This will help thicken the sauce.
- Add liquids and thicken sauce: Gradually pour in the milk and chicken broth while stirring continuously. Cook until the sauce thickens to a creamy consistency, then remove from heat to prevent over-thickening.
- Assemble the casserole layers: In a large casserole dish, place half of the thinly sliced potatoes in an even layer. Pour half of the onion sauce over the potatoes, then sprinkle with half of the shredded cheddar cheese. Repeat this layering with the remaining potatoes, sauce, and cheese, finishing with a sprinkle of paprika over the top for color and subtle spice.
- Add pork chops and bake: Arrange the browned pork chops on top of the prepared casserole. Cover the dish tightly with aluminum foil to keep moisture in and bake in the preheated oven for 1 hour.
- Finish baking uncovered: Remove the foil carefully and bake for an additional 15-20 minutes until the pork chops are fully cooked through and the potatoes are tender with nicely browned edges.
- Rest and garnish: Allow the casserole to rest for 10 minutes to set. Before serving, garnish with freshly chopped parsley to add a fresh burst of color and flavor.
Notes
- For extra flavor, consider seasoning the sauce with a pinch of black pepper or fresh herbs like thyme or rosemary.
- Ensure potatoes are sliced uniformly thin to allow even cooking throughout the casserole.
- If you prefer a crispier topping, you can broil the casserole for 2-3 minutes after removing the foil.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to maintain texture.
- Bone-in pork chops tend to retain juiciness better, but boneless chops can be used if preferred.
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