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–+ servings

Pork Chops and Scalloped Potatoes

Tender seared pork chops baked atop creamy, cheesy scalloped potatoes. A comforting one-dish meal that's easy to prepare and perfect for family dinners.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4

Ingredients
  

Main Ingredients

  • 4 pieces bone-in pork chops (about 6 ounces each) trim excess fat
  • 2.5 pounds russet potatoes peeled and thinly sliced (about 1/8 inch)
  • 3 cups whole milk or use half-and-half for richer sauce
  • 1 cup chicken broth
  • 1.5 cups shredded cheddar cheese divided
  • 0.25 cup grated Parmesan cheese
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour for roux
  • 2 tablespoons olive oil
  • 1 each medium onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 teaspoon salt adjust to taste
  • 0.5 teaspoon black pepper
  • 1 teaspoon dried thyme

Instructions
 

Preparation Steps

  • Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
  • Season the pork chops on both sides with salt and black pepper.
  • In a large skillet over medium-high heat, add olive oil. Sear pork chops 2 to 3 minutes per side until golden brown. Remove chops and set aside.
  • Reduce heat to medium. In the same skillet, melt butter and add sliced onion; cook until softened, about 5 minutes. Add garlic and cook 30 seconds more.
  • Stir in flour to make a roux and cook 1 minute. Slowly whisk in milk and chicken broth until smooth. Simmer until slightly thickened, about 3 to 4 minutes. Stir in dried thyme and half of the cheddar cheese until melted. Taste and adjust seasoning.
  • Arrange a layer of sliced potatoes in the bottom of the prepared baking dish. Spoon some sauce over potatoes and sprinkle a little Parmesan. Repeat to make two layers or until potatoes are used, finishing with a light layer of sauce.
  • Nestle the seared pork chops into the top of the potato layers. Pour any remaining sauce over the pork chops and potatoes. Sprinkle the remaining cheddar cheese evenly over the top.
  • Cover the dish tightly with foil and bake in preheated oven for 40 minutes. Remove foil and continue baking for an additional 15 to 20 minutes, or until potatoes are tender when pierced and top is golden.
  • Let the dish rest 5 to 10 minutes before serving to allow sauce to set. Serve pork chops with scalloped potatoes and garnish with chopped fresh parsley if desired.

Notes

Make-ahead: assemble the casserole, cover and refrigerate up to 24 hours. Bring to room temperature before baking. Leftovers keep 3 days refrigerated.
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