Smothered Pork Chop and Scalloped Potato Casserole is a hearty, comforting dish that combines tender pork chops with creamy, cheesy potatoes baked to perfection. The pork chops get smothered in a rich gravy that seeps into the layers of sliced potatoes, making every bite full of flavor and warmth. It’s the kind of meal that makes the house smell like home.
I love making this casserole when I want something easy to put together but still feel like I’m serving up a special, home-cooked dinner. The best part for me is the way the gravy and cheese meld with the potatoes, creating a cozy, soft texture that pairs perfectly with the juicy pork chops. Sometimes I add a little extra garlic or herbs to the gravy—it makes the dish even more delicious.
Serving this dish with a simple green salad or some steamed vegetables balances the richness and keeps the meal fresh. It’s always a hit with family and friends, especially on chilly evenings. I find it’s a wonderful way to bring everyone around the table and share a warm, satisfying meal without too much fuss in the kitchen.
Key Ingredients & Substitutions
Pork Chops: Bone-in pork chops stay juicy and add flavor while cooking. If you want leaner meat, boneless chops work too but cook a bit faster.
Potatoes: Russet potatoes are great for scalloped potatoes because they become soft and creamy. Yukon Gold are a good substitute for a buttery texture.
Cheese: Sharp cheddar provides tangy richness. Feel free to swap with mozzarella or Gruyère for a milder, creamier taste.
Heavy Cream & Milk: Heavy cream makes the gravy and sauce nice and rich. You can use half-and-half or whole milk to lighten it, but the sauce may be thinner.
Flour: Used to thicken both the gravy and potato sauce. For gluten-free options, try cornstarch—but add it at the end to avoid clumps.
How Do You Get Tender Pork Chops with a Golden Crust?
The trick is to pat the pork chops dry before seasoning with salt and pepper. This helps them brown well. Heat oil and butter in your skillet until very hot but not smoking.
- Sear chops without moving them for 4-5 minutes each side to develop a nice crust.
- Check doneness with a meat thermometer or by feel—it’s done at 145°F (63°C).
- Rest the chops before serving to lock in juices and keep meat tender.
Equipment You’ll Need
- 9×13 inch baking dish – perfect for layering and baking the scalloped potatoes evenly.
- Large skillet – I like this for searing pork chops and making the gravy, as it heats evenly and can go from stovetop to oven if needed.
- Medium saucepan – used to make the creamy sauce for the potatoes, and it’s easy to control heat here.
- Whisk – helps blend the sauce smoothly without lumps.
- Chef’s knife and cutting board – for slicing potatoes and chopping onions and garlic.
Flavor Variations & Add-Ins
- Swap pork chops for chicken breasts or drumsticks for a different protein that still works in this cozy dish.
- Mix in some sautéed mushrooms or spinach into the gravy for added earthiness and color.
- Add a pinch of smoked paprika or cayenne pepper to spice up the gravy if you like a bit of heat.
- Use different cheeses like Monterey Jack or Parmesan in the scalloped layer for a unique flavor twist.
Smothered Pork Chop and Scalloped Potato Casserole
Ingredients You’ll Need:
For the Pork Chops:
- 4 bone-in pork chops, about 1-inch thick
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil or vegetable oil
- 2 tablespoons unsalted butter
- 1/2 cup yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon fresh thyme leaves (or 1/2 tsp dried)
- 1 tablespoon all-purpose flour
- 2 tablespoons fresh parsley, chopped (for garnish)
For the Scalloped Potatoes:
- 4 large russet potatoes, peeled and thinly sliced (about 1/8-inch)
- 2 cups sharp cheddar cheese, shredded
- 1 medium onion, thinly sliced
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk (warmed)
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika (optional)
How Much Time Will You Need?
This meal takes about 20 minutes of prep time and around 1 hour to cook, including baking the scalloped potatoes and searing the pork chops. Plan for about 1 hour and 20 minutes total from start to finish.
Step-by-Step Instructions:
1. Prepare the Scalloped Potatoes:
Preheat your oven to 375°F (190°C). In a medium saucepan, melt butter over medium heat. Add the sliced onions and cook until they become tender and translucent, about 5 minutes. Stir in the flour and cook for 1-2 minutes, stirring constantly to avoid lumps. Slowly whisk in the warm milk, making sure everything mixes smoothly. Keep stirring as the sauce simmers and thickens (about 5-7 minutes), then remove it from heat. Add garlic powder, salt, pepper, and paprika if you like.
Grease a 9×13-inch baking dish and layer half of the sliced potatoes evenly across the bottom. Pour half of the sauce on top, then sprinkle half of the cheddar cheese. Repeat the layering with the remaining potatoes, sauce, and cheese. Cover the dish with foil and bake for 45 minutes. After that, remove the foil and bake uncovered for 15-20 minutes until the top is golden and the potatoes are tender.
2. Cook the Pork Chops:
While the potatoes bake, season your pork chops with salt and pepper. Heat olive oil and butter in a large skillet over medium-high heat. When hot, add the pork chops and cook for about 4-5 minutes on each side to get a nice golden crust. Pork chops should be cooked through but juicy (aim for an internal temperature of 145°F/63°C). Remove them from the pan and let them rest, loosely covered with foil.
3. Make the Smothering Gravy:
In the same skillet, turn the heat to medium. Add the chopped onions and cook until soft, about 3 minutes. Stir in the minced garlic for about 30 seconds until fragrant. Sprinkle the flour over the onions and mix well, cooking for 1 minute to get rid of the raw flour taste. Slowly whisk in the chicken broth, scraping up browned bits from the pan for extra flavor. Add the heavy cream, Dijon mustard, Worcestershire sauce, and thyme. Let the sauce simmer for 3-5 minutes until it thickens. Taste and add salt and pepper as needed.
4. Combine and Serve:
Return the pork chops to the skillet, spoon some gravy over them, and warm through for a couple of minutes. Serve each pork chop alongside a hearty portion of scalloped potatoes. Pour extra gravy over everything and garnish with freshly chopped parsley. Enjoy your delicious, comforting dinner!
Can I Use Boneless Pork Chops Instead?
Absolutely! Just reduce the cooking time slightly since boneless chops cook faster. Keep an eye on them to avoid drying out.
Can I Prepare This Dish Ahead of Time?
Yes, you can prepare the scalloped potatoes and pork chops separately and refrigerate them for up to 24 hours. Reheat in the oven and make the gravy fresh before serving for best results.
How Should I Store Leftovers?
Store leftovers in airtight containers in the fridge for up to 3 days. Reheat gently in the oven or on the stovetop, adding a splash of milk or broth if the sauce thickens too much.
Can I Substitute the Cheese?
Definitely! Feel free to use mozzarella, Monterey Jack, or Gruyère for a different flavor profile that still melts beautifully in the scalloped potatoes.