Pork Chops & Cheesy Scalloped Potatoes
When my girls were little, “fancy” dinners usually meant paper plates and whatever didn’t burn. But every now and then I’d pull out all the stops and make something that felt like Sunday supper at Grandma’s—like these Pork Chops & Cheesy Scalloped Potatoes. Golden, juicy pork chops snuggle right into layers of creamy, cheesy potatoes. It’s a hug in casserole form…without the awkward pat on the back. Whether you’re feeding the family or just want a hearty, old-school comfort meal, this dish delivers big-time flavor with a surprisingly simple prep.
Why You’ll Love It
- Two classics, one pan: Pork chops AND scalloped potatoes, baked together so the flavors mingle like best friends at a potluck.
- Comfort food magic: Creamy, cheesy potatoes underneath tender, perfectly browned pork chops—basically edible cozy vibes.
- Low effort, big payoff: just sear, layer, and bake. The oven handles the hard work while you kick back with a good book or binge your favorite show.
Ingredients
- 4 bone-in pork chops, about 1-inch thick
- Salt and pepper to taste
- 1 tablespoon extra virgin olive oil
- 1 large onion, thinly sliced
- 3-4 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1 1/2 cups milk
- 1 cup chicken broth
- 2 pounds potatoes, thinly sliced
- 1 1/2 cups shredded cheddar cheese
- 1 teaspoon paprika
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat: Preheat oven to 350°F and lightly grease a large casserole dish.
- Season & sear: Pat the pork chops dry and season generously with salt and pepper. Heat oil in a large skillet over medium-high, then sear chops for about 2–3 minutes per side until they have a gorgeous golden crust. Transfer to a plate.
- Sauté the flavor base: In the same skillet (don’t you dare wash it yet—those browned bits are gold), lower the heat to medium. Add onions and garlic, cooking until soft and fragrant, about 4 minutes.
- Make the sauce: Sprinkle in the flour and stir for about a minute to form a roux. Slowly whisk in milk and chicken broth, stirring until the sauce thickens and bubbles. Remove from heat.
- Layer it up: Arrange half the potato slices in the prepared dish. Spoon half the onion sauce over them and sprinkle with half the cheese. Repeat with remaining potatoes, sauce, and cheese. Dust the top with paprika for a pop of color.
- Add the stars: Nestle the browned pork chops right on top of the potato layers. Cover tightly with foil.
- Bake to perfection: Bake for 1 hour. Remove foil and bake 15–20 minutes more, until the pork is cooked through and the potatoes are tender.
- Rest & garnish: Let the casserole rest for about 10 minutes so everything sets. Sprinkle with fresh parsley and serve hot.
Pro Tips
- Pick the right spuds: Russets or Yukon Golds are ideal—they soak up that creamy sauce without turning mushy.
- Don’t rush the sear: That quick browning step builds incredible flavor and locks in the pork’s juices. Worth every minute.
- Slice evenly: Use a mandoline or a sharp knife to keep potato slices uniform. This ensures they cook at the same rate.
- Cheese upgrade: Swap cheddar for a blend of gruyère or fontina for an extra melty, gourmet twist.
Pairing Suggestions
- Vegetables: Try honey-glazed carrots, steamed broccoli, or roasted asparagus for a pop of color and freshness.
- Bread Basket: Warm, buttery dinner rolls or crusty French bread are perfect for soaking up that creamy sauce.
- Sweet Finish: End with a light dessert like lemon sorbet or fresh berries to keep the meal balanced.
Favorite Tools Used
- Large oven-safe casserole dish: Big enough to handle those layers.
- Mandoline slicer: For quick, even potato slices.
- Heavy skillet: Perfect for searing pork chops and making the sauce in one pan.
Final Thoughts
This dish is pure comfort on a plate—weeknight easy yet Sunday-worthy. If you give it a try, drop a comment below and let me know if your crew loved it as much as mine.
Pork Chops & Cheesy Scalloped Potatoes
These Pork Chops & Scalloped Potatoes are the ultimate cozy, one-pan dinner. Juicy, golden-seared pork chops rest on layers of creamy, cheesy potatoes and onion sauce, baked to bubbly perfection. It’s hearty comfort food that feels like Sunday supper—but with a fraction of the effort.
Equipment
- 9×13 Baking Dish – Big enough to handle those layers
- Mandoline slicer – For quick, even potato slices
- Large Skillet – Perfect for searing pork chops and making the sauce in one pan
Ingredients
- 4 bone-in pork chops about 1-inch thick
- Salt and pepper to taste
- 1 tablespoon extra virgin olive oil
- 1 large onion thinly sliced
- 3-4 cloves garlic minced
- 3 tablespoons all-purpose flour
- 1 1/2 cups milk
- 1 cup chicken broth
- 2 pounds potatoes thinly sliced
- 1 ½ cups shredded cheddar cheese
- 1 teaspoon paprika
- Fresh parsley chopped (for garnish)
Instructions
- Preheat: Preheat oven to 350°F and lightly grease a large casserole dish.
- Season & sear: Pat the pork chops dry and season generously with salt and pepper. Heat oil in a large skillet over medium-high, then sear chops for about 2–3 minutes per side until they have a gorgeous golden crust. Transfer to a plate.
- Sauté the flavor base: In the same skillet (don’t you dare wash it yet—those browned bits are gold), lower the heat to medium. Add onions and garlic, cooking until soft and fragrant, about 4 minutes.
- Make the sauce: Sprinkle in the flour and stir for about a minute to form a roux. Slowly whisk in milk and chicken broth, stirring until the sauce thickens and bubbles. Remove from heat.
- Layer it up: Arrange half the potato slices in the prepared dish. Spoon half the onion sauce over them and sprinkle with half the cheese. Repeat with remaining potatoes, sauce, and cheese. Dust the top with paprika for a pop of color.
- Add the stars: Nestle the browned pork chops right on top of the potato layers. Cover tightly with foil.
- Bake to perfection: Bake for 1 hour. Remove foil and bake 15–20 minutes more, until the pork is cooked through and the potatoes are tender.
- Rest & garnish: Let the casserole rest for about 10 minutes so everything sets. Sprinkle with fresh parsley and serve hot.
Notes
Pro Tips
- Pick the right spuds: Russets or Yukon Golds are ideal—they soak up that creamy sauce without turning mushy.
- Don’t rush the sear: That quick browning step builds incredible flavor and locks in the pork’s juices. Worth every minute.
- Slice evenly: Use a mandoline or a sharp knife to keep potato slices uniform. This ensures they cook at the same rate.
- Cheese upgrade: Swap cheddar for a blend of gruyère or fontina for an extra melty, gourmet twist.
- Vegetables: Try honey-glazed carrots, steamed broccoli, or roasted asparagus for a pop of color and freshness.
- Bread Basket: Warm, buttery dinner rolls or crusty French bread are perfect for soaking up that creamy sauce.
- Sweet Finish: End with a light dessert like lemon sorbet or fresh berries to keep the meal balanced.
Nutrition
Serving: 4 ServingsCalories: 761kcalCarbohydrates: 53gProtein: 54gFat: 37gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 171mgSodium: 639mgPotassium: 1783mgFiber: 6gSugar: 8gVitamin A: 836IUVitamin C: 47mgCalcium: 486mgIron: 3mg
Tried this recipe?Let us know how it was!