Smothered Pork Chops Potato Casserole

This hearty Smothered Pork Chop and Scalloped Potato Casserole combines two comfort food classics into one irresistible dish. Tender pork chops rest atop creamy layers of potatoes and cheese, creating a complete meal that's perfect for family dinners or special occasions.

I first made this casserole during a particularly cold winter week when I craved something hearty yet homey. The way the pork chops become incredibly tender as they cook with the scalloped potatoes has made this a requested favorite whenever my extended family visits.

Ingredients

• 4 bone-in pork chops about 1-inch thick: These thicker chops stay juicy while the casserole bakes
• 1 tablespoon vegetable oil: Helps achieve that perfect golden sear on the pork
• 1 large onion thinly sliced: Provides a sweet flavor base as it cooks down into the sauce
• 3 cloves garlic minced: Fresh garlic adds irreplaceable depth to the creamy sauce
• 3 tablespoons all-purpose flour: Creates the roux that thickens our sauce beautifully
• 1 1/2 cups milk: Whole milk works best for richness but any milk will work
• 1 cup chicken broth: Adds more savory depth than using milk alone
• 2 pounds potatoes thinly sliced: Russet or Yukon Gold work beautifully here
• 1 cup shredded cheddar cheese: Sharp cheddar brings the best flavor contrast
• 1 teaspoon paprika: Adds subtle smokiness and gorgeous color
• Fresh parsley chopped for garnish: Brings brightness to the rich dish
• Salt and pepper to taste: Season generously for best flavor

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 350°F before you begin anything else. This ensures it's fully heated when your casserole is ready to bake. Position a rack in the middle of the oven for even heat distribution.

Season and Sear the Pork:

Pat the pork chops completely dry with paper towels first this helps them brown better. Season generously with salt and pepper on both sides. Heat oil in a large skillet until almost smoking then add the chops without overcrowding. Let them sear undisturbed for 3-4 minutes per side until deeply golden. They should release easily from the pan when ready to flip.

Create the Flavor Base:

In the same skillet with all those delicious pork drippings reduce heat to medium and add your sliced onions and garlic. Cook slowly for about 5-7 minutes until the onions become translucent and begin to caramelize slightly around the edges. This builds the foundation of flavor for your entire dish.

Make the Sauce:

Sprinkle flour evenly over the onion mixture and stir constantly for a full minute to cook out the raw flour taste. Very slowly pour in the milk and broth while whisking continuously to prevent lumps from forming. Continue cooking and stirring until the mixture thickens enough to coat the back of a spoon about 3-5 minutes. This velvety sauce will become the creamy element that brings everything together.

Layer the Casserole:

In a 9x13 baking dish arrange half the potato slices overlapping slightly like roof shingles. Pour half the creamy sauce over them making sure to distribute the onions evenly. Sprinkle with half the cheese then repeat with remaining potatoes sauce and cheese. The layering ensures every bite has creamy goodness. Sprinkle paprika across the top for color and flavor.

Add Pork and Bake:

Place the seared pork chops on top of the potato layers arranging them so they each have their own space. Cover tightly with foil to trap moisture and bake for a full hour. The covered baking allows the potatoes to become tender while keeping the pork juicy.

Finish Uncovered:

Remove the foil and continue baking for 15-20 more minutes until the top is bubbly and golden and the pork reaches 145°F internal temperature. This final uncovered bake creates those desirable crispy edges and beautiful browning.

Rest and Serve:

Allow the casserole to rest for 10 minutes before serving. This crucial step lets the sauce thicken slightly and flavors meld together. Sprinkle with fresh parsley just before bringing to the table for a pop of color and fresh flavor.

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The most surprising thing about this recipe is how the pork chops actually become more tender when cooked directly on top of the potatoes rather than separately. I discovered this by accident one evening when I was trying to save time, and now I never make them any other way. The way the juices from the meat flavor the potatoes below creates magic in the oven.

Make-Ahead Tips

This casserole can be completely assembled up to 24 hours in advance and stored covered in the refrigerator. When ready to bake, allow the dish to sit at room temperature for 30 minutes before putting it in the oven. You may need to add an extra 10-15 minutes to the covered baking time if starting from cold.

Variation Ideas

While traditional cheddar works beautifully, try experimenting with different cheese varieties. Gruyère adds a nutty sophistication, while a combination of mozzarella and parmesan creates a more Italian flavor profile. For a deeper flavor, add a teaspoon of fresh thyme or rosemary to the sauce, or incorporate a tablespoon of Dijon mustard for a tangy element that complements the pork wonderfully.

Choosing the Right Potatoes

The type of potato you select makes a significant difference in this recipe. Russet potatoes hold their shape well during baking and absorb the creamy sauce beautifully. Yukon Golds offer a buttery flavor and creamier texture. For best results, slice potatoes to a uniform thickness about 1/8-inch thick. A mandoline slicer is invaluable for this task, ensuring even cooking throughout the casserole.

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Frequently Asked Questions About the Recipe

→ Can I use boneless pork chops instead?

Yes, boneless pork chops work well in this casserole. You'll need to adjust the cooking time as boneless chops cook faster than bone-in versions. Check for doneness around 45-50 minutes instead of the full hour. The internal temperature should reach 145°F (63°C).

→ What type of potatoes work best for this dish?

Yukon Gold or Russet potatoes are ideal choices. Yukon Golds maintain their shape while becoming creamy, and Russets absorb the sauce beautifully. Slice them thinly (about ⅛-inch thick) for even cooking. A mandoline slicer helps achieve consistent thickness.

→ Can I prepare this casserole ahead of time?

Absolutely! You can assemble the entire casserole up to 24 hours in advance and refrigerate it covered. When ready to cook, allow it to sit at room temperature for 30 minutes before baking. You may need to add 10-15 minutes to the covered baking time if cooking from cold.

→ What can I substitute for cheddar cheese?

Gruyère offers a nutty flavor that pairs wonderfully with pork and potatoes. Gouda provides a sweet, slightly smoky taste. Monterey Jack melts beautifully and has a mild flavor. You can also use a combination of cheeses for more complex flavor.

→ How do I know when the casserole is fully cooked?

The casserole is ready when the pork chops reach an internal temperature of 145°F (63°C) and the potatoes are tender when pierced with a fork. The sauce should be bubbling around the edges, and the cheese on top should be golden brown.

→ Can I freeze leftovers of this casserole?

Yes, leftovers can be frozen for up to 3 months. Cool completely, then portion into airtight containers. Thaw overnight in the refrigerator and reheat covered in a 325°F oven until warmed through, about 20-30 minutes. The texture of the potatoes may change slightly but will still be delicious.