Smothered Pork Chop Scalloped Potato Casserole is my go to when I need a hearty, cozy dinner that will cheer up a tired weeknight. You know those evenings when everyone walks in the door with different moods and one pan needs to fix it all. This casserole does that with tender pork chops, creamy potatoes, and that rich onion gravy you spoon over everything. It tastes like home, and it uses simple ingredients you probably already have. If you love warm family dinners that smell amazing and leave zero leftovers, this one is for you.
The Story Behind This Recipe
I’m Alexandraa, the cook behind this Smothered Pork Chop Scalloped Potato Casserole. sp, I dialed in the flavors so it’s weeknight-friendly and full of real-home vibes. Smothered Pork Chop Scalloped Potato Casserole is my go to when I need a hearty, cozy dinner that will cheer up a tired weeknight. You know…
Why Youll Love It
This dish checks so many boxes. It is comforting, budget friendly, and incredibly forgiving for busy cooks. You get juicy pork chops tucked into layers of thinly sliced potatoes, all baked in a creamy onion sauce until the top is golden and the edges are bubbling. I make it for Sunday dinner, then I reheat slices for weekday lunches. The flavor only gets better as it sits.
Here is what makes it special:
Balanced texture. A gentle sear on the pork chops gives them a little crust, and the scalloped potatoes turn ultra creamy underneath.
Meal in one pan. Meat, potatoes, and sauce. Add a green side and you are done.
Easy for beginners. No fancy steps. If you can slice, sear, and stir, you can nail this recipe.
Make ahead friendly. You can assemble the casserole earlier in the day, then bake when the oven is free.
Also, if you are on a cozy casserole kick, peek at my other favorite casserole recipes. They are simple, unfussy, and family tested.
“I made this for Sunday dinner and my picky eater asked for seconds. The pork was so tender and the potatoes were silky. Total keeper.”
Ingredient Notes (and a Few Substitutes!)
Here is what you will need and what you can swap if your fridge is playing hard to get today.
- Pork chops: Bone in or boneless both work. I like chops about 1 inch thick so they stay juicy. Too thin and they can dry out. If using extra thick chops, add a few minutes to the bake time.
- Potatoes: Russet or Yukon Gold are best. Russets give that classic layered scalloped vibe. Yukon Golds turn buttery and hold shape. Slice thin for even cooking.
- Onion: Yellow onion for sweetness. You can add a small shallot for extra flavor if you have it.
- Garlic: Fresh is best, but garlic powder works in a pinch.
- Chicken broth: Adds savory depth. Vegetable broth works too. If you only have water, add a little extra salt and a splash of Worcestershire.
- Milk and cream: Use a mix for the creamiest sauce. Half and half is a great one ingredient shortcut.
- Butter and flour: These thicken the sauce. If you are gluten free, use a 1 to 1 gluten free flour blend.
- Cheese: Optional but delicious. A handful of shredded cheddar or Parmesan helps the top brown and adds a salty bite.
- Seasonings: Salt, pepper, smoked paprika, and dried thyme are my core picks. A pinch of cayenne adds gentle heat.
Round it out with a crisp green side like this simple cream cheese green bean casserole if you want the full classic plate.
Step-by-Step Directions
Here is the simple flow I use every time. It keeps the pork juicy, the potatoes tender, and the sauce velvety without fuss.
Prep the Pork
- Pat the pork chops dry and season both sides with salt, pepper, and smoked paprika. Drying the meat helps you get a nice golden sear.
- Warm a large skillet over medium high heat with a drizzle of oil. Sear the chops for 2 to 3 minutes per side until lightly browned. You are not cooking them through at this point. Set aside on a plate.
- In the same skillet, lower the heat to medium and add a spoon of butter. Add sliced onions with a pinch of salt. Cook until soft and golden. Stir in minced garlic for 30 seconds until fragrant.
- Sprinkle flour over the onions and stir for a minute. Slowly pour in chicken broth and then milk or half and half. Keep stirring until the sauce thickens and gently bubbles. Taste and adjust salt and pepper.
Layer and Bake
- Heat oven to 350 degrees F. Grease a 9 by 13 inch baking dish.
- Layer half the sliced potatoes in the dish. Season lightly with salt and pepper. Pour over half of the onion sauce.
- Lay the seared pork chops on top. Spoon a little sauce over the chops so they stay moist.
- Cover the chops with the remaining potatoes, then finish with the rest of the sauce. If using cheese, sprinkle it over the top.
- Cover the dish with foil and bake for 45 minutes. Remove foil and bake another 15 to 20 minutes until the potatoes are tender and the top is lightly browned.
- Let it rest for 10 minutes before serving so everything settles and slices cleanly.
Tip from my kitchen. If your skillet sauce seems too thick, add a splash of broth. If it is too thin, let it simmer an extra minute while stirring. Nothing complicated, just feel it out. If you love creamy baked dishes, you might also enjoy this cozy baked cream cheese spaghetti casserole for a no stress pasta night.
By the way, this is exactly how I serve it to friends when they drop by unexpectedly. It smells like pure comfort while it bakes, and nobody minds waiting a bit when the kitchen smells like butter and onions.
Variations & Twists
This recipe is flexible. You can match it to what you have in the pantry or what your family loves. Here are a few ideas I have tried and trusted.
Make it lighter
Use all milk instead of cream or half and half. Add extra onions and a handful of mushrooms to bulk it up. Go easy on the cheese or skip it entirely. You still get a creamy feel thanks to the starch from the potatoes.
Make it bold
Stir in a teaspoon of Dijon mustard and a pinch of cayenne to the sauce. Add a little shredded sharp cheddar on top for a tangy finish. A sprinkle of fresh parsley or green onion after baking adds color and freshness.
Swap the meat. If you are out of pork, use chicken cutlets and follow the same steps, or even try sausage coins layered with the potatoes. Just brown them first to build flavor.
Try a different potato. Thinly sliced sweet potatoes bring a touch of natural sweetness that plays nicely with the savory sauce. If you want another skillet style comfort dinner, I love this cozy ground turkey sweet potato skillet for busy nights.
Add veggies. A layer of baby spinach under the top potatoes wilts beautifully. Frozen peas stirred into the sauce make it kid friendly. Corn adds sweetness and color.
Storage & Reheating Tips
Leftovers are a win. This casserole tastes even better on day two as the flavors settle in.
Fridge. Cool completely, then cover the dish or portion into airtight containers. It keeps well for up to 4 days.
Reheat. Warm slices in a covered dish at 325 degrees F for about 15 minutes, or microwave in 30 second bursts until hot. Add a splash of milk if it looks a little dry. The sauce will loosen again as it heats.
Freeze. Assemble the casserole without baking, cover tightly, and freeze for up to 2 months. Thaw in the fridge overnight, then bake as directed. You can also freeze baked leftovers in individual portions for quick lunches.
If you like having a bookmarked source you can come back to, I keep a printable version handy for easy shopping and reheating notes. It keeps me organized when life is extra busy.
Common Questions
Can I use boneless pork chops?
Yes. Boneless pork chops work great. Watch the bake time since they can cook slightly faster. The sauce keeps them moist.
Do I need to peel the potatoes?
Peel if using Russets for a classic scalloped texture. With Yukon Golds, you can leave the skins on for color and a little extra nutrition.
How thin should I slice the potatoes?
Aim for about one eighth inch thick. Thin slices cook evenly and soak up the sauce. A sharp knife does the job, and a handheld slicer makes it quick.
Can I prep this in the morning?
Absolutely. Assemble, cover, and keep in the fridge. Add 5 to 10 minutes to the bake time if it goes into the oven cold.
How do I know it is done?
The potatoes should be fork tender and the edges should bubble. If the top is browning too fast, lay foil loosely over the dish.
One Pan Comfort You Will Make Again
There is something magical about a bubbling casserole that makes a table feel full and happy. This Smothered Pork Chop Scalloped Potato Casserole gives you tender meat, creamy layers, and a sauce that begs for a spoon. It uses the simplest ingredients and turns them into a dinner that feels like a warm hug. If you want to compare styles or explore more takes, I like how the team at Smothered Pork Chop Scalloped Potato Casserole – Taste Of Recipe lays out their version, and this Pork Chops & Scalloped Potatoes Casserole – The Midnight Baker approach is great for timing tips and serving ideas. Now grab your skillet, heat up the oven, and make a pan tonight. You will taste why this casserole keeps showing up at my table.
Smothered Pork Chop Scalloped Potato Casserole
Ingredients
Method
- Pat the pork chops dry and season both sides with salt, pepper, and smoked paprika.
- Heat a large skillet over medium-high heat with a drizzle of oil. Sear the chops for 2 to 3 minutes per side until lightly browned. Set aside.
- Lower the heat to medium in the same skillet and add the butter. Add sliced onions with a pinch of salt, cooking until soft and golden. Stir in minced garlic for 30 seconds until fragrant.
- Sprinkle flour over the onions and stir for a minute. Slowly pour in chicken broth and then milk or half and half, stirring until the sauce thickens.
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- Layer half the sliced potatoes in the dish, season lightly with salt and pepper, and pour over half of the onion sauce.
- Place the seared pork chops on top, spooning some sauce over the chops.
- Cover the chops with the remaining potatoes, then pour the rest of the sauce over the top. If using cheese, sprinkle it on now.
- Cover the dish with foil and bake for 45 minutes, then remove the foil and bake for another 15 to 20 minutes until potatoes are tender and top is lightly browned.
- Let it rest for 10 minutes before serving.
