Smothered Pork Chop Scalloped Potato Casserole is what I reach for on those chilly evenings when I want dinner to be hearty, cozy, and completely unfussy. Maybe your day ran long, or you just want a meal that tastes like a warm hug. This casserole delivers big flavor with easy pantry ingredients and minimal fuss. It layers juicy pork chops with creamy potatoes and onions, then bakes into a golden top with rich gravy bubbling underneath. You can prep it earlier in the day and pop it in when you are ready. It is the kind of dish that makes everyone hover near the oven.
The Story Behind This Recipe
I’ve spent years testing recipes for Midd Leeast Sector, and this Smothered Pork Chop Scalloped Potato Casserole is a keeper: big on flavor with no weird tricks. Smothered Pork Chop Scalloped Potato Casserole is what I reach for on those chilly evenings when I want dinner to be hearty, cozy, and completely unfussy.…
Why You’ll Love It
I have made a lot of comfort food, but this one is special. It is a full meal in one pan, it reheats beautifully, and it is the sort of thing you can serve to company without breaking a sweat. If you like recipes that are simple yet satisfying, this checks every box.
- It is budget friendly and uses everyday ingredients.
- There is a built-in gravy that soaks into the potatoes, so no extra sauce required.
- It scales easily for a crowd or for smaller households with leftovers.
- You can prep it ahead and bake when needed.
- It has that classic Sunday-supper vibe with very little effort.
Want another cozy skillet idea for busy nights? I also love this Cozy Ground Turkey Sweet Potato Skillet when I need something quick and hearty.
If you are craving big comfort and old-school flavor, this Smothered Pork Chop Scalloped Potato Casserole does not disappoint.
Ingredient Notes (and a Few Substitutes!)
Let’s keep it simple and flexible. You can make this with what you have, and I will show you a few swaps that still turn out great.
The pork chops
Use bone-in or boneless pork chops about 3/4 inch thick. Bone-in tends to stay juicier, but boneless works well too. If your chops are on the thick side, give them a quick sear first to lock in juices. Season both sides generously with salt, pepper, garlic powder, and paprika. A little flour dusting helps the gravy cling later.
The potatoes and onions
Russet or Yukon Gold potatoes are ideal. Slice them thin, about 1/8 inch, so they cook evenly and soak up the sauce. I like to leave some skins on for texture, but peel if you prefer. Yellow onions bring sweetness and depth. If you are sensitive to onions, use shallots or leeks for a milder flavor.
The creamy base
My go-to is a mix of chicken broth, a splash of heavy cream, and a spoon of sour cream. This keeps the sauce velvety without being too heavy. You can use half-and-half or evaporated milk if that is what you have. If you love a richer casserole, stir in a little cream cheese or try a dollop of condensed cream of mushroom soup. For a completely different creamy side to pair with it, this Cream Cheese Green Bean Casserole is a crowd pleaser.
Cheese or no cheese? I keep it classic with a light sprinkle of Parmesan on top at the end, but shredded Gruyere or cheddar is lovely if you want it extra cozy. A little goes a long way.
Seasonings keep things lively. Paprika, garlic powder, onion powder, thyme, and a tiny bit of mustard powder make the flavors pop. Taste your broth base before baking, and add salt to balance the potatoes.
Step-by-Step Directions
- Prep the pan: Heat the oven to 375°F. Grease a 9×13 baking dish.
- Season the chops: Pat pork chops dry and season both sides with salt, pepper, paprika, and garlic powder. Optional: lightly dust with flour.
- Sear for flavor: Heat a skillet with a little oil. Sear the chops 2 to 3 minutes per side just to get color. Set aside.
- Make the sauce: In the same skillet, melt a bit of butter. Add sliced onions and cook until lightly golden. Sprinkle a spoon of flour and stir. Pour in chicken broth, then add cream and sour cream. Simmer a minute until slightly thick. Taste and adjust salt and pepper.
- Layer the potatoes: Add a layer of thin potato slices to the baking dish. Season lightly with salt, pepper, and thyme. Spoon some onions and sauce over the top. Repeat with another layer of potatoes and sauce until you have used it all.
- Nestle the chops: Place the seared pork chops on top of the potatoes, pressing them into the sauce slightly.
- Cover and bake: Cover with foil and bake 40 minutes. Uncover and bake 15 to 20 minutes more, until the top is golden and the potatoes are tender when pierced.
- Finish and rest: Sprinkle a little Parmesan if using, then let the casserole rest 10 minutes so the sauce settles and thickens.
“I made this on a rainy Friday and my husband asked if we could make it our new weekly tradition. The pork stayed juicy, the potatoes were creamy, and it felt like a hug on a plate.”
Looking for a comforting soup while this bakes? Try the soothing flavors in Ginger Pork Meatball Soup with Bok Choy for a lighter but still cozy option.
Tips for Making the Best Smothered Pork Chop and Scalloped Potato Casserole
Slice the potatoes evenly. Thin, even slices cook at the same rate and soak up more of that sauce. A sharp knife or simple mandoline makes it easy.
Sear for flavor. You do not have to, but a quick sear adds color and a deeper taste. It also leaves tasty bits in the pan that make the sauce better.
Season each layer. Potatoes love salt. A pinch on each layer keeps the whole casserole from tasting bland.
Do not rush the rest time. Ten minutes on the counter after baking turns a slightly runny sauce into creamy perfection. It is worth the wait.
Avoid watery sauce. If your onions or sauce look thin, simmer a minute longer before layering. The sauce should lightly coat the spoon.
Make-ahead tip. Assemble earlier in the day and refrigerate, then bake covered. Add an extra 10 minutes if going straight from the fridge. If you want another low-stress dinner to plan ahead, this Cozy Ground Turkey Sweet Potato Skillet reheats well too.
Use the right pan. A deeper 9×13 works best, but any similar casserole dish will do. If your dish is smaller, you may need to bake a little longer to get the potatoes tender.
Variations & Twists
Mushroom magic. Add sliced mushrooms to the onions when you build the sauce. The earthiness plays beautifully with pork.
Cheesy top. Mix in a handful of shredded Gruyere or sharp cheddar during the last 15 minutes of baking for a bubbly, melty finish.
Smoky heat. Add a pinch of smoked paprika or chipotle powder to the sauce for a gentle kick.
Herby lift. Finish with fresh parsley or chives for color and freshness. Thyme and rosemary also make the house smell amazing.
Lighter twist. Use half-and-half instead of cream and swap sour cream for Greek yogurt. It stays creamy but a touch lighter.
Add a veggie layer. Slip in thin slices of zucchini or a handful of spinach between potato layers for a little green. For another cozy veggie side, I often bake Cream Cheese Green Bean Casserole alongside when we have company.
Common Questions
Can I use boneless pork chops? Yes. Boneless works great. If they are thick, sear first and bake until the potatoes are tender and the chops reach a safe internal temp.
How do I know it is done? The potatoes should be fork-tender and the sauce should be bubbling around the edges. If in doubt, bake a few minutes more covered.
Can I prep this the night before? Yes. Assemble, cover, and refrigerate. Bake covered and add 10 to 15 minutes if it is cold from the fridge.
What can I serve with it? A crisp salad or steamed greens brighten the plate nicely. If you want another cozy bowl for later in the week, check out Ginger Pork Meatball Soup with Bok Choy.
How do leftovers hold up? Very well. Reheat gently, covered, in the oven or microwave. The flavors deepen by day two.
Ready to Cozy Up With This Casserole
When you want something dependable, comforting, and truly satisfying, this Smothered Pork Chop Scalloped Potato Casserole is a guaranteed win. Layered potatoes, juicy chops, and that rich onion gravy make every bite feel like home. If you want to compare methods or get more inspiration, take a peek at this detailed take on Smothered Pork Chop Scalloped Potato Casserole – Taste Of Recipe and see how others bring it to the table. Then make it your own with the tips and swaps here. I cannot wait for you to try it and share how your kitchen smells when it is bubbling away.
Smothered Pork Chop Scalloped Potato Casserole
Ingredients
Method
- Preheat the oven to 375°F and grease a 9×13 baking dish.
- Pat pork chops dry and season both sides with salt, pepper, paprika, and garlic powder. Optional: lightly dust with flour.
- Heat a skillet with a little oil and sear the chops for 2 to 3 minutes per side until colored. Set aside.
- In the same skillet, melt a bit of butter and add sliced onions. Cook until lightly golden.
- Sprinkle flour and stir, then pour in chicken broth, followed by cream and sour cream. Simmer until slightly thick. Adjust salt and pepper to taste.
- Layer thin potato slices in the baking dish, seasoning lightly with salt, pepper, and thyme. Spoon some onions and sauce over the top.
- Repeat with another layer of potatoes and sauce until all ingredients are used.
- Nestle the seared pork chops on top, pressing them into the sauce.
- Cover with foil and bake for 40 minutes. Remove foil and bake for an additional 15 to 20 minutes, until the top is golden and the potatoes are tender.
- If using Parmesan, sprinkle it over the top and let the casserole rest for 10 minutes before serving.
