Smothered Pork Chop and Scalloped Potato Casserole is a hearty, comforting dish that’s perfect for a cozy night in. The tender pork chops are cooked right in the same dish as creamy, cheesy scalloped potatoes, all smothered in a rich onion gravy that brings everything together. It’s the kind of meal that fills the kitchen with amazing smells and makes you feel instantly at home.
I love making this casserole because it’s pretty straightforward but tastes like you spent hours in the kitchen. One of my favorite parts is how the potatoes soak up the gravy and get all soft and flavorful, while the pork chops stay juicy and tender. It’s a combo that always surprises me by how good it is, and everyone I serve it to asks for seconds.
When I’m serving this dish, I like to keep it simple with a fresh green salad or some steamed veggies on the side. It feels like the perfect comfort food after a long day, and leftovers heat up wonderfully for an easy lunch the next day. Honestly, this casserole is a warm hug on a plate that I find myself coming back to time and time again.
Key Ingredients & Substitutions
Pork Chops: Bone-in pork chops give the best flavor and stay juicy. If you want a leaner option, boneless chops work too but watch cooking times to avoid drying out.
Potatoes: Yukon Gold or Russets are ideal for scalloped potatoes. Yukon Golds hold their shape well and are buttery, while Russets get soft and creamy. Sweet potatoes are a nice twist but change the flavor.
Cheese: Sharp cheddar adds a rich, tangy flavor. Parmesan brings a nutty bite. You can swap cheddar with Gruyère or Monterey Jack for a milder taste, and try Pecorino for Parmesan’s role.
Onions & Flour (Roux): Onions create the base for the sauce and adding flour makes it creamy. You can try shallots for a sweeter note. For a gluten-free option, replace flour with cornstarch or gluten-free flour.
How Do I Get Tender Pork Chops and Creamy Potatoes in One Dish?
This recipe relies on a good sear and layering for great texture and flavor. Start by seasoning and searing the pork chops over medium-high heat to get a golden crust that locks in juices.
- Don’t skip searing—it builds flavor and keeps chops tender during baking.
- Make a smooth roux by cooking the flour with onions before adding milk to avoid lumps.
- Layer potatoes evenly, making sure sauce coats them well to get creamy, tender slices.
- Cover the dish with foil during baking to trap steam and cook potatoes thoroughly.
- Remove foil near the end to let the top get golden and bubbly.
Let the casserole rest before serving. This helps the gravy settle and flavors meld, making each bite rich and satisfying.
Equipment You’ll Need
- 9×13 inch baking dish – Perfect size for layering and baking the casserole evenly.
- Large skillet – I recommend a cast-iron or non-stick skillet for searing the pork chops and sautéing onions; it heats evenly and prevents sticking.
- Sharp knife and cutting board – Essential for slicing potatoes and onions thinly for even layers.
- Whisk – Helps stir the sauce smoothly without lumps.
- Aluminum foil – Covers the dish during baking to keep everything moist and tender.
Flavor Variations & Add-Ins
- Use boneless chicken breasts or thighs instead of pork chops for a different protein that cooks quickly and remains juicy.
- Add cooked bacon bits or pancetta for extra smoky flavor and crunch.
- Mix in sautéed mushrooms or green peppers with the onions for added texture and taste.
- Spice things up with a pinch of paprika or cayenne pepper in the sauce for some heat.
Smothered Pork Chop and Scalloped Potato Casserole
Ingredients You’ll Need:
- 4 bone-in pork chops (about 1 inch thick)
- Salt and black pepper, to taste
- 2 tablespoons olive oil or vegetable oil
- 3 tablespoons butter, divided
- 1 medium onion, thinly sliced
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme (plus extra for garnish)
- 4 large potatoes, thinly sliced (Yukon Gold or Russet)
- 1 cup shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- Fresh parsley or thyme leaves for garnish
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and about 1 hour and 10 minutes to bake. Add a little extra time for resting before serving—around 10 minutes. Overall, expect roughly 1 hour and 30 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare and Sear the Pork Chops:
First, preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish. Season your pork chops with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add pork chops and sear each side for about 3-4 minutes until they get a nice golden brown color. Remove the pork chops and set them aside for later.
2. Make the Onion Gravy:
In the same skillet, reduce heat to medium and add 1 tablespoon of butter. Toss in the sliced onions and cook, stirring occasionally, until they become soft and golden—about 5-7 minutes. Sprinkle the flour over the onions and stir well to make a roux. Cook for 1-2 minutes to get rid of the raw flour taste. Slowly add the milk while whisking constantly until the sauce thickens smoothly. Season with garlic powder, dried thyme, salt, and pepper.
3. Assemble and Bake the Casserole:
Now, layer half of the sliced potatoes evenly into your prepared baking dish. Pour half of your creamy sauce over the potatoes, then sprinkle half of both shredded cheddar and Parmesan cheeses. Arrange the seared pork chops evenly over the potato layer, then spread the sautéed onions on top of them. Add the remaining potato slices over the pork and onions, pour the remaining sauce, and sprinkle the rest of the cheese on top. Dot small pieces of the remaining butter across the surface. Cover the casserole tightly with aluminum foil.
4. Bake and Finish:
Bake covered for 45 minutes. Remove the foil and bake uncovered for another 20-25 minutes until potatoes are tender and the top is golden and bubbling. Take the casserole out of the oven and let it rest for 10 minutes to let the flavors settle.
5. Serve:
Garnish with fresh thyme or parsley. Serve your smothered pork chops hot alongside the creamy, cheesy scalloped potatoes and enjoy a comforting, delicious meal!
Can I Use Frozen Pork Chops for This Recipe?
Yes, but be sure to thaw them completely in the refrigerator overnight before cooking. This helps ensure even cooking and prevents excess moisture from releasing during searing.
Can I Prepare This Casserole Ahead of Time?
Absolutely! Assemble the casserole up to the baking step, cover tightly, and refrigerate for up to 24 hours. When ready, bake covered, adding a few extra minutes 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. To reheat, warm gently in the oven at 350°F (175°C) until heated through to keep the potatoes creamy.
Can I Substitute Potatoes With a Different Vegetable?
You can swap potatoes for thinly sliced sweet potatoes or parsnips for a twist. Keep in mind these alternatives may require slightly different cooking times and will change the flavor profile.
