Smothered Pork Chop and Scalloped Potato Casserole is a hearty, comforting dish that brings together tender pork chops soaked in a rich, flavorful gravy and layers of creamy, cheesy scalloped potatoes. The pork is juicy and full of flavor, while the potatoes melt into a soft and satisfying side that melts in your mouth. It’s the kind of meal that feels like a warm hug on a plate.
I love making this casserole when I want to serve something that feels like home. The best part is how easy it comes together — you just layer everything in a dish and let the oven do the work while your kitchen fills with delicious smells. I always make sure to use a good bit of cheese on the potatoes because, honestly, everything tastes better with cheese! It’s a simple trick that my family never complains about.
When I serve this, I usually pair it with a light green salad or some steamed veggies just to add a little brightness to the plate. It’s a great dish for a family dinner or when guests come over because it works well as leftovers too. Everyone seems to love how the flavors soak into both the pork and the potatoes, making each bite so tasty and comforting.
Key Ingredients & Substitutions
Pork Chops: Bone-in chops add flavor and stay juicier. If you prefer leaner meat, use boneless but watch cooking time—it’s shorter. Season well with salt and pepper for a tasty crust.
Potatoes: Thinly sliced potatoes cook evenly in the casserole. Yukon Gold or Russet potatoes work best for creaminess. Sweet potatoes can be a fun twist but change the flavor profile.
Cream & Cheese: Heavy cream makes the sauce rich and smooth. You can swap with whole milk for a lighter version but expect a thinner sauce. Cheddar cheese adds a nice topping—try Gruyère or mozzarella for a milder flavor.
Herbs: Thyme and parsley bring fresh, earthy notes. Fresh herbs are ideal, but dried works fine. If you don’t have thyme, rosemary or sage makes a good substitute.
How Do You Make the Sauce Thick and Creamy Without Lumps?
Making a smooth, thick sauce is key for perfect smothered pork and scalloped potatoes. Follow these tips:
- Start by cooking the flour with butter to form a roux—this cooks out the raw flour taste.
- Whisk in chicken broth slowly, stirring constantly to avoid lumps.
- Cook the sauce over medium heat until it thickens—don’t rush this step.
- Add cream or milk last and stir gently to keep the sauce silky.
Remember, patience is your friend here. Stirring steadily and adding liquids gradually helps you get the perfect texture every time.
Equipment You’ll Need
- Large skillet – I use it to sear the pork chops and make the sauce in one pan, saving time and cleanup.
- 9×13-inch baking dish – perfect for layering the potatoes and pork, and it fits in most ovens easily.
- Sharp knife and cutting board – for slicing potatoes evenly so they cook at the same rate.
- Whisk – helps you smoothly mix the sauce without lumps.
- Aluminum foil – keeps the dish moist during the first bake and makes it easy to cover for even cooking.
Flavor Variations & Add-Ins
- Swap pork chops for chicken breasts or thighs for a different protein that still stays tender and flavorful.
- Mix in sautéed mushrooms or caramelized onions with the sauce for extra depth.
- Add a splash of Dijon mustard or hot sauce to the sauce for a tangy or spicy kick.
- Use different cheeses like Gruyère or Pepper Jack on top for a fun flavor twist.
Smothered Pork Chop and Scalloped Potato Casserole
Ingredients You’ll Need:
For The Pork Chops and Sauce:
- 4 bone-in pork chops (about 1 inch thick)
- Salt and black pepper, to taste
- 2 tablespoons olive oil or vegetable oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup heavy cream or whole milk
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 1 teaspoon dried parsley (or 1 tablespoon fresh parsley, chopped)
- 2 tablespoons butter
For The Scalloped Potatoes:
- 4 medium potatoes, peeled and thinly sliced
- 1 cup shredded cheddar cheese (optional for topping)
For Garnish:
- Fresh rosemary sprigs (optional)
- Additional chopped parsley (optional)
How Much Time Will You Need?
This dish takes about 20 minutes for prep, including slicing potatoes and searing pork chops. Then it bakes for 1 hour, covered and uncovered, making a total of approximately 1 hour and 20 minutes. Perfect for a comforting dinner without rushing!
Step-by-Step Instructions:
1. Prepare Pork Chops:
Start by seasoning the pork chops with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chops and sear each side for 3-4 minutes until nicely browned. Remove them from the skillet and set aside.
2. Make the Sauce:
In the same skillet, melt the butter and add the chopped onion and garlic. Cook for about 3 minutes until soft and fragrant. Sprinkle the flour over the onions and stir constantly to form a light roux, cooking 1-2 minutes until golden. Slowly whisk in the chicken broth, scraping the pan to collect all the flavors. Cook until the sauce thickens, about 3-5 minutes. Stir in the cream or milk, thyme, and parsley. Taste and add salt and pepper as needed, then remove from heat.
3. Assemble and Bake:
Grease a 9×13-inch baking dish. Layer half the sliced potatoes on the bottom, then pour half the sauce over them. Place the seared pork chops on top, then add the remaining potatoes. Pour the rest of the sauce evenly over the top. If you like, sprinkle shredded cheddar cheese over everything. Cover the dish with foil and bake in the preheated oven at 375°F (190°C) for 45 minutes. Remove the foil and bake another 15-20 minutes until the potatoes are tender, pork is cooked through, and cheese is golden.
4. Garnish and Serve:
Once baked, let the casserole cool a few minutes. Garnish with fresh rosemary sprigs and chopped parsley before serving. Enjoy this delicious, hearty meal with a green salad or steamed veggies for a complete dinner!
Can I Use Frozen Pork Chops for This Recipe?
Yes, but be sure to fully thaw them in the refrigerator overnight before cooking. Pat them dry to prevent excess moisture, which can affect browning.
Can I Prepare This Casserole Ahead of Time?
Absolutely! You can assemble the casserole a few hours in advance and keep it covered in the fridge. Just add extra baking time if baking straight from the fridge.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven to maintain the sauce’s creaminess and keep the pork juicy.
Can I Substitute Different Cheeses or Dairy?
Yes! Feel free to swap cheddar for Gruyère, mozzarella, or even a blend. You can also use milk instead of cream for a lighter sauce, but the texture may be less rich.