Smothered Pork Chop Potato Dish

This smothered pork chop and scalloped potato casserole combines two comfort food classics into one magnificent dish. The tender pork chops rest atop creamy layers of potatoes swimming in a savory sauce that thickens and bubbles to perfection in the oven. It's the kind of hearty, complete meal that satisfies the deepest hunger on cold evenings.

I first made this for my husband after a particularly grueling week at work. The look on his face when he took that first bite told me everything I needed to know. Now it's our go to Sunday dinner when we want something special without spending all day in the kitchen.

Ingredients

• Bone in pork chops: About 1 inch thick. The bone keeps the meat juicy during the longer cooking time. Look for chops with good marbling for best flavor.
• Thinly sliced onion: These melt into the sauce creating a sweet undertone. Choose yellow or white onions for this dish.
• Minced garlic: Adds depth to the sauce without overpowering. Fresh is best but jarred works in a pinch.
• All purpose flour: Creates the base for our sauce. Make sure to cook it with the onions to remove the raw taste.
• Milk: Provides creaminess to the sauce. Whole milk yields the richest results.
• Chicken broth: Adds savory depth to the sauce. Use low sodium to control salt levels.
• Thinly sliced potatoes: Russets or Yukon Golds work beautifully. Slice them uniformly for even cooking.
• Shredded cheddar cheese: Provides golden crust and rich flavor. Sharp cheddar gives the most impact.
• Paprika: Adds color and subtle warmth. Hungarian paprika has the best flavor profile for this dish.
• Fresh parsley: Brightens the finished dish with color and freshness. Italian flat leaf has stronger flavor than curly.

Step by Step Instructions

Prepare and Preheat:

Heat your oven to 350°F. This moderate temperature allows the potatoes to cook through slowly while the pork reaches perfect tenderness. Take this time to slice your potatoes and onions uniformly to ensure even cooking throughout the casserole.

Brown the Pork Chops:

Season your inch thick pork chops generously with salt and pepper on both sides. Heat oil in a large skillet until shimmering but not smoking. Place the chops in without crowding and sear for about 3 minutes per side until deeply golden brown. We're not cooking them through just creating flavor. Remove to a plate.

Create the Base Sauce:

In the same skillet with all those wonderful pork drippings reduce heat to medium and add your sliced onions and garlic. Cook them gently stirring occasionally for about 5 minutes until they become translucent and fragrant. The onions will pick up all the browned bits from the pork enhancing the flavor foundation.

Make the Roux:

Sprinkle the flour over your sautéed onions and garlic stirring constantly for about 2 minutes. This step cooks out the raw flour taste and creates the thickening agent for our sauce. Keep stirring to prevent any lumps from forming. The mixture should look like wet sand.

Build the Sauce:

Gradually add your milk and chicken broth to the roux whisking constantly to prevent lumps. Start with small amounts allowing each addition to incorporate before adding more. Bring to a gentle simmer and cook for about 3 minutes until the sauce has thickened enough to coat the back of a spoon. Remove from heat.

Assemble the Casserole:

In a large casserole dish approximately 9x13 inches spread half your thinly sliced potatoes in an even layer. Pour half the onion sauce over the potatoes ensuring even coverage. Sprinkle with half the shredded cheddar cheese. Repeat these layers with remaining potatoes sauce and cheese creating a decadent foundation.

Top and Season:

Place your browned pork chops on top of the potato layers nestling them slightly into the sauce. Sprinkle the entire dish with paprika which will add beautiful color and subtle flavor as it bakes. The pork chops should be visible sitting proudly atop the potatoes.

Covered Bake:

Cover the casserole tightly with aluminum foil. This traps moisture allowing the potatoes to steam and become tender while the sauce bubbles and thickens. Place in your preheated oven and bake for a full hour which gives the potatoes plenty of time to cook through.

Uncovered Bake:

Remove the foil and continue baking for another 15 to 20 minutes. This final uncovered bake allows the top to become golden and slightly crisp while any excess moisture evaporates creating a more concentrated flavor. The pork should reach an internal temperature of 145°F.

Rest and Garnish:

Remove the casserole from the oven and let it rest for 10 minutes. This resting period allows the sauce to thicken slightly and the flavors to meld together. Just before serving sprinkle with freshly chopped parsley for a pop of color and fresh flavor that balances the richness.

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The bone in pork chops are absolutely non negotiable in this recipe. I once tried making it with boneless chops to save a few minutes of cooking time and the difference was remarkable. The bone not only prevents the meat from drying out during the long cook time but it also contributes amazing flavor to the sauce as everything melds together.

Make Ahead Options

This casserole works beautifully as a make ahead meal. You can prepare everything up to the point of baking then cover and refrigerate for up to 24 hours. When ready to cook simply allow the casserole to sit at room temperature for 30 minutes before baking and add an extra 15 minutes to the covered baking time to account for the cold start. The flavors actually develop more complexity when given time to meld together before cooking.

Perfect Pairings

While this hearty casserole stands perfectly well on its own a simple green vegetable makes the meal complete. I love serving it with steamed broccoli or a lightly dressed arugula salad with lemon vinaigrette. The brightness and slight bitterness of greens cuts through the richness of the casserole creating a perfectly balanced plate. For special occasions a glass of unoaked Chardonnay or light Pinot Noir complements the savory flavors beautifully.

Troubleshooting Tips

If your sauce seems too thin after baking remove the pork chops temporarily transfer the casserole to the stovetop over medium heat and gently simmer uncovered for a few minutes until it reaches your desired consistency. Conversely if the casserole appears dry during baking you can add a splash more broth around the edges. Always check your potatoes for doneness by inserting a knife which should slide in with no resistance.

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Frequently Asked Questions

→ Can I use boneless pork chops instead of bone-in?

Yes, boneless pork chops can be used. Adjust cooking time slightly as they may cook faster.

→ What type of potatoes work best for this dish?

Russet or Yukon Gold potatoes are ideal, as they cook evenly and hold their texture well.

→ Can this dish be prepared ahead of time?

Yes, you can assemble the casserole a day in advance and refrigerate. Bake just before serving.

→ What can I substitute for cheddar cheese?

You can use Monterey Jack, Colby, or any meltable cheese of your choice.

→ How should leftovers be stored?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.