Pork Chop Scalloped Potato Casserole (Print-Friendly Version)
Juicy pork chops smothered in savory sauce over layers of tender potatoes and melted cheese for a comforting family meal.
# Ingredients:
01 -
4 bone-in pork chops, about 1-inch thick
02 -
Salt and pepper to taste
03 -
1 tablespoon vegetable oil
04 -
1 large onion, thinly sliced
05 -
3 cloves garlic, minced
06 -
3 tablespoons all-purpose flour
07 -
1 1/2 cups milk
08 -
1 cup chicken broth
09 -
2 pounds potatoes, thinly sliced
10 -
1 cup shredded cheddar cheese
11 -
1 teaspoon paprika
12 -
Fresh parsley, chopped (for garnish)
# Steps:
01 -
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
02 -
Season the pork chops on both sides with salt and pepper.
03 -
In a large skillet over medium-high heat, heat the vegetable oil and brown the pork chops on both sides. Remove from the pan and set aside.
04 -
In the same skillet, reduce the heat to medium and add the sliced onions and garlic. Cook until the onions are translucent.
05 -
Sprinkle the flour over the onions and garlic, stirring constantly for a minute to create a roux.
06 -
Gradually pour in the milk and chicken broth, stirring continuously until the sauce thickens. Remove the skillet from the heat and set aside.
07 -
In a large casserole dish, layer half of the sliced potatoes, overlapping slightly. Pour half of the onion and milk sauce mixture over the potatoes, and then sprinkle with half of the shredded cheese.
08 -
Repeat another layer with the remaining potatoes, sauce, and cheese. Sprinkle the top with paprika for added color and flavor.
09 -
Place the browned pork chops on top of the potato layers.
10 -
Cover the casserole dish with aluminum foil and bake in the preheated oven for 1 hour.
11 -
After 1 hour, remove the foil and bake for an additional 15-20 minutes or until the pork chops are fully cooked and the potatoes are tender.
12 -
Let the casserole stand for 10 minutes before serving.
13 -
Garnish with fresh chopped parsley before serving to add a touch of color and freshness.