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Ultimate Smothered Pork Chop and Scalloped Potato Casserole

This smothered pork chop casserole combines tender pork chops with creamy scalloped potatoes baked together in one dish for the ultimate comfort meal. The recipe features juicy pork chops mingling with thinly sliced potatoes in a rich, cheesy sauce that bakes to golden perfection.
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Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Calories: 685
Ingredients Method Notes

Ingredients
  

Ingredients
  • 4 bone-in pork chops (about 1-inch thick)
  • 4 large russet potatoes, thinly sliced
  • 1 large onion, thinly sliced
  • 2 cups shredded cheddar cheese
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 3 cloves garlic, minced
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon paprika
  • 1/2 teaspoon dried thyme
  • Salt and black pepper to taste
  • Fresh parsley for garnish

Method
 

Instructions
  1. Season both sides of pork chops with salt, pepper, and paprika. Sear in skillet over medium-high heat for 2-3 minutes per side until golden brown, then set aside.
  2. In the same skillet, melt butter and cook sliced onions for 5 minutes until softened. Add garlic and cook 1 minute more. Add flour to make a roux, then whisk in chicken broth and heavy cream until sauce thickens. Add thyme, salt, and pepper.
  3. Preheat oven to 375°F. Layer half the potatoes in a 9x13 baking dish, pour half the sauce over them, and sprinkle with half the cheese. Arrange pork chops over first layer, top with remaining potatoes and sauce, then finish with remaining cheese.
  4. Cover with foil and bake for 45 minutes. Remove foil and bake 15-20 minutes more until potatoes are tender and top is golden and bubbly (pork chops should reach 145°F internal temperature).
  5. Let rest 10 minutes before serving. Garnish with fresh parsley and serve hot.

Notes

Sear pork chops first for better flavor and texture. Use russet potatoes sliced uniformly (1/8-inch thick) for even cooking. Can be assembled a day ahead and refrigerated. Add sliced mushrooms, bell peppers, or spinach for extra vegetables.