Smothered Pork Chop Scalloped Potato Casserole

🛒 Ingredients

For the Pork Chops

• 4–6 bone-in pork chops (about 1-inch thick)

• 1½ tsp salt

• 1 tsp black pepper

• 1 tsp garlic powder

• 1 tsp paprika

• 2 tbsp olive oil

For the Scalloped Potatoes

• 2½–3 lbs russet potatoes, thinly sliced (about ⅛ inch)

• 1 small onion, thinly sliced

• 3 tbsp butter

• 3 tbsp all-purpose flour

• 2 cups whole milk (warm)

• 1 cup heavy cream

• 1½ cups shredded sharp cheddar cheese

• ½ cup shredded mozzarella (optional for stretch)

• 1 tsp salt

• ½ tsp black pepper

• ½ tsp dried thyme

Optional Garnish

• Fresh parsley, chopped

---

👩‍🍳 Instructions

1️⃣ Prep

• Preheat oven to 375°F (190°C).

• Lightly grease a 9×13-inch baking dish.

---

2️⃣ Season & Sear the Pork Chops

1. Pat pork chops dry.

2. Season both sides with salt, pepper, garlic powder, and paprika.

3. Heat olive oil in a large skillet over medium-high heat.

4. Sear pork chops 3–4 minutes per side until golden brown.

   • They do not need to be fully cooked yet.

5. Remove and set aside.

---

3️⃣ Make the Cream Sauce

1. In the same skillet, melt butter.

2. Add sliced onions and cook 3–4 minutes until soft.

3. Sprinkle flour over onions and stir for 1 minute.

4. Slowly whisk in warm milk and cream.

5. Simmer until thickened (about 3–5 minutes).

6. Stir in salt, pepper, thyme, and cheese.

7. Cook until smooth and creamy.

---

4️⃣ Assemble the Casserole

1. Layer half of the sliced potatoes in the baking dish.

2. Pour half of the cream sauce over them.

3. Add remaining potatoes.

4. Pour remaining sauce evenly over top.

5. Place seared pork chops on top, pressing slightly into the potatoes.

---

5️⃣ Bake

• Cover tightly with foil.

• Bake for 50–60 minutes.

• Remove foil and bake another 15–20 minutes until:

  • Potatoes are fork-tender

  • Pork reaches 145°F internal temperature

  • Top is golden and bubbly

---

6️⃣ Rest & Serve

• Let rest 10–15 minutes before serving.

• Garnish with fresh parsley if desired.

---

🔥 Pro Tips

• For extra flavor, deglaze the pan with ¼ cup chicken broth before making the sauce.

• Add sautéed mushrooms for a deeper “smothered” taste.

• For ultra-thin potatoes, use a mandoline slicer.

• If sauce thickens too much before baking, add ¼ cup milk.

---

If you’d like, I can also give you:

• A slow cooker version

• A Southern-style version with cream of mushroom soup

• A make-ahead freezer version

• Or a lighter version

Just tell me which one 😊