This Pork Chops and Scalloped Potatoes Casserole is a comforting dish that’s perfect for dinner. Juicy pork chops sit atop creamy layered potatoes that are baked to golden perfection.
I love how this meal makes my kitchen smell amazing! Plus, it’s a one-pan wonder, so cleanup is as easy as pie—no extra dishes to wash! 😄
Key Ingredients & Substitutions
Pork Chops: Bone-in chops add extra flavor, but you can use boneless chops if preferred. Just remember, boneless cooks quicker, so adjust your cooking time accordingly!
Potatoes: I recommend using Yukon Gold or Russet potatoes as they layer nicely and become creamy. If you’re short on potatoes, you can mix in some sweet potatoes for a twist.
Onion: The onion enhances the flavor of the dish. If you’re not a fan, feel free to skip it. Or try shallots for a milder taste!
Milk: Whole or 2% milk works well for creaminess. You can substitute with almond milk or oat milk for a dairy-free version, but ensure it’s unsweetened.
Cheese: While I love cheddar for its sharpness, Gruyère adds a sophisticated touch. You can mix different cheeses or go cheese-free for a lighter dish.
How Should I Properly Sear the Pork Chops?
Searing the pork chops is essential for developing flavor. Here’s how to do it just right:
- Start with a hot skillet and give it a minute to heat up to medium-high. This keeps the meat juicy.
- Add oil and let it heat until it shimmers. Lay the chops in carefully and don’t overcrowd the pan.
- Sear 3-4 minutes on each side. You’re looking for a nice, golden-brown crust. If they stick, give them more time!
The goal is to lock in the juices before baking. Allow them to rest after searing to keep them moist in the casserole.
Pork Chops and Scalloped Potatoes Casserole
Ingredients You’ll Need:
- 4 bone-in pork chops, about 3/4-inch thick
- Salt and black pepper, to taste
- 2 tablespoons vegetable oil or olive oil, divided
- 4 medium potatoes, peeled and thinly sliced
- 1 medium onion, thinly sliced (optional)
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk (whole or 2%)
- 1 cup chicken broth
- 1 teaspoon dried thyme or fresh thyme leaves
- 1/2 teaspoon paprika
- 1/4 teaspoon ground nutmeg (optional)
- 1 cup shredded cheddar cheese or Gruyère (optional)
- Fresh parsley or thyme for garnish
How Much Time Will You Need?
This hearty casserole will take you about 15 minutes to prepare, plus an additional 1 hour for baking. Overall, you’ll spend about 1 hour and 15 minutes from start to finish. Perfect for a cozy dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This allows your casserole to bake evenly and thoroughly.
2. Prepare the Pork Chops:
Pat the pork chops dry with paper towels. This helps them brown better! Season both sides generously with salt and black pepper.
3. Sear the Pork Chops:
Heat 1 tablespoon of oil in a large skillet over medium-high heat. Once hot, add the pork chops and sear for about 3-4 minutes per side, until they are nicely browned. Remove them from the skillet and set them aside.
4. Sauté the Aromatics:
In the same skillet, add the other tablespoon of oil. Then, add the minced garlic and sliced onion (if using) and sauté for 2-3 minutes until fragrant and slightly softened.
5. Make the Roux:
Stir in the flour and cook for about 1 minute, stirring constantly until it’s a paste-like consistency. This will help thicken your sauce.
6. Prepare the Sauce:
Gradually whisk in the milk and chicken broth, smoothing out any lumps as you go. Keep stirring until the sauce thickens slightly, about 3-5 minutes. This will give your casserole a rich and creamy texture.
7. Season the Sauce:
Add the thyme, paprika, nutmeg (if using), and a pinch of salt and pepper to season the sauce to your liking.
8. Assemble the Casserole:
Grease a 9×13-inch baking dish. Start by arranging half of the sliced potatoes evenly on the bottom. Pour half of the creamy sauce over the potatoes.
9. Layer Everything:
Add another layer of the remaining sliced potatoes, then pour the rest of the sauce on top. If you’re using cheese, sprinkle half of it over this layer.
10. Add the Pork Chops:
Nestle the browned pork chops on top of the potato layers, then sprinkle the remaining cheese over everything (if using).
11. Bake it Up:
Cover the baking dish with foil and bake for 45 minutes. After that, remove the foil and continue baking for another 20-30 minutes, or until the potatoes are tender and the top is golden and bubbly.
12. Final Touches:
Once it’s done, remove it from the oven and let it stand for 5-10 minutes. This helps everything settle. Garnish with freshly chopped parsley or thyme before serving.
Enjoy this hearty, creamy casserole combining tender pork chops with rich scalloped potatoes! It’s a true crowd-pleaser and perfect for any family meal.
Can I Use Boneless Pork Chops Instead?
Yes, you can use boneless pork chops! Just be mindful that they may cook faster, so reduce the searing time and keep an eye on them during baking. Aim for an internal temperature of 145°F (63°C).
What Potatoes Work Best for This Casserole?
Yukon Gold or Russet potatoes are ideal for scalloped potatoes as they become tender and creamy when baked. Avoid waxy potatoes, as they may not break down as well.
Can I Make This Meal Ahead of Time?
Absolutely! You can prepare the casserole up to the baking step, cover, and refrigerate it for up to 24 hours before baking. Just add an extra 10-15 minutes to the baking time if it’s cold from the fridge.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or oven until warmed through—adding a splash of milk can help revive the creamy texture!
