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Smothered Pork Chop and Scalloped Potato Casserole Recipe

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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.

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 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.

Find it online: https://alinacooks.com/smothered-pork-chop-and-scalloped-potato-casserole-recipe/