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Smothered Pork Chop and Scalloped Potato Casserole

Tender pork chops baked with layers of creamy scalloped potatoes and a savory onion-garlic sauce. A hearty, comforting one-dish dinner perfect for family meals.
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Ingredients Method Notes

Ingredients
  

  • For the Casserole
  • 4 thick pork chops bone-in or boneless
  • 2 tbsp olive oil or butter
  • Salt and black pepper to taste
  • 1 large onion thinly sliced
  • 3 cloves garlic minced
  • 3 lb potatoes Yukon Gold or russet, thinly sliced
  • For the Creamy Sauce
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 2 cups chicken broth
  • 1 cup heavy cream or whole milk
  • 1 tsp dried thyme or poultry seasoning
  • 1/2 tsp paprika
  • Salt and black pepper to taste

Method
 

  1. Preheat oven to 350°F (175°C) and grease a large baking dish.
  2. Season pork chops with salt and pepper. Heat oil in a skillet and sear chops 2–3 minutes per side; set aside.
  3. In the same skillet, sauté onions in butter until soft; add garlic and cook 30 seconds.
  4. Sprinkle flour over onions and stir 1 minute. Gradually add broth and cream, stirring until smooth. Season with thyme, paprika, salt, and pepper.
  5. Layer half of the sliced potatoes in the baking dish. Spoon some sauce over the potatoes.
  6. Place pork chops on top, then add remaining potatoes and pour over the remaining sauce.
  7. Cover tightly with foil and bake 45 minutes.
  8. Remove foil and bake 15 minutes more, until potatoes are tender and the top is lightly golden.
  9. Rest 5 minutes before serving.

Notes

  • Thicker pork chops stay juicier during baking.
  • Slice potatoes evenly for uniform cooking.
  • Add mushrooms or shredded cheese for extra richness.
  • Reheat gently with a splash of broth if needed.
Approx per serving: Carbs 48g – Protein 38g – Fat 30g.