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Smothered Pork Chop Scalloped Potato Casserole

A hearty and comforting casserole combining juicy pork chops, creamy scalloped potatoes, and rich onion gravy, perfect for cozy family dinners.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Casserole
  • 4 pieces Pork chops, bone in or boneless, about 1 inch thick Thicker chops stay juicy; add more baking time for extra thick chops.
  • 4 cups Potatoes, thinly sliced (Russet or Yukon Gold) Russets give classic flavors, Yukon Golds stay buttery.
  • 1 medium Onion, sliced Yellow onion preferred for sweetness; add a shallot for extra flavor.
  • 2 cloves Garlic, minced Fresh is best, but garlic powder can be used.
  • 1 cup Chicken broth Vegetable broth works as an alternative.
  • 1 cup Milk or half and half A mix provides the creamiest sauce.
  • 2 tablespoons Butter For sautéing the onion.
  • 2 tablespoons Flour Gluten-free flour blend can be substituted.
  • 1 cup Cheese, shredded (optional) Cheddar or Parmesan for topping.
  • 1 teaspoon Salt To season the dish.
  • 1 teaspoon Pepper To season the dish.
  • 1 teaspoon Smoked paprika Adds smoky flavor.
  • 1 teaspoon Dried thyme For seasoning.
  • 1 pinch Cayenne pepper For a hint of heat.

Method
 

Preparation
  1. Pat the pork chops dry and season both sides with salt, pepper, and smoked paprika.
  2. 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.
  3. 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.
  4. 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.
Layering and Baking
  1. Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking dish.
  2. Layer half the sliced potatoes in the dish, season lightly with salt and pepper, and pour over half of the onion sauce.
  3. Place the seared pork chops on top, spooning some sauce over the chops.
  4. Cover the chops with the remaining potatoes, then pour the rest of the sauce over the top. If using cheese, sprinkle it on now.
  5. 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.
  6. Let it rest for 10 minutes before serving.

Notes

This casserole tastes even better the next day. Store in airtight containers for up to 4 days. For freezing, assemble without baking and freeze for up to 2 months.