Pork Chops with Scalloped Potatoes
Pork Chops and Scalloped Potatoes is an old-fashioned casserole with tender pork chops baked over layers of thinly sliced potatoes in a creamy, savory sauce. It’s the kind of dinner that feels substantial without needing several separate dishes on the stove.
The potatoes slowly soften underneath the pork while soaking up the creamy sauce and some of the juices from the meat. Around the edges of the baking dish, you get those especially good browned, bubbly spots.
I like this for a Sunday dinner or a cooler evening when a simple meat-and-potatoes meal sounds just right. Once the casserole is assembled, the oven handles most of the work.
The potatoes are really what determine the cooking time here. Slice them thinly and evenly, and they’ll become tender at roughly the same time instead of leaving a few stubborn, undercooked pieces in the middle.
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Why You’ll Love This Recipe
You get the pork chops and potatoes together in one baking dish, so there’s no need to prepare a separate potato side. Add something green and dinner is pretty much covered.
Browning the pork first gives the chops better color and flavor without cooking them completely through. They finish gently in the oven while the potatoes bake underneath.
It’s also familiar, unfussy comfort food. The creamy potatoes make the meal feel hearty, while the pork keeps it from turning into just another potato casserole.
Ingredients You’ll Need
You’ll need a handful of simple ingredients for the pork and creamy potatoes:
- Pork chops
- Russet or Yukon Gold potatoes
- Yellow onion
- Butter
- All-purpose flour
- Milk
- Chicken broth
- Garlic powder
- Salt and pepper
How To Make Pork Chops And Scalloped Potatoes
Step 1: Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish. Peel the potatoes if desired, then cut them into thin, even slices, about ⅛ inch thick. A mandoline makes this especially easy.
Step 2: Pat the pork chops dry and season lightly with salt and pepper. Brown them in a hot skillet for about 2–3 minutes per side, just until they develop some color. Transfer them to a plate; they’ll finish cooking in the oven.
Step 3: Melt the butter in the same skillet over medium heat. Add the sliced onion and cook until it begins to soften.
Step 4: Sprinkle the flour over the butter and onions and stir for about a minute. Gradually whisk in the milk and chicken broth, scraping up any browned bits from the skillet. Add the garlic powder and cook gently until the sauce begins to thicken.
Step 5: Arrange half of the sliced potatoes across the bottom of the prepared baking dish, overlapping them slightly. Spoon some of the cream sauce over them, then add the remaining potatoes and sauce.
Step 6: Cover the dish tightly with foil and bake for about 35 minutes. Giving the potatoes this head start helps prevent the pork from overcooking while you wait for them to become tender.
Step 7: Carefully remove the foil and arrange the browned pork chops over the potatoes. Cover again and bake for another 25–35 minutes, until the potatoes are easily pierced with a knife and the pork reaches 145°F in the thickest portion.
Step 8: Remove the casserole from the oven and let it rest for about 10 minutes. The creamy sauce will thicken as it sits and the potatoes will be easier to serve.
Common Questions About Pork Chops And Scalloped Potatoes
What Kind Of Pork Chops Should I Use?
Thicker bone-in chops are a good choice because they’re more forgiving during baking. Boneless chops also work, but begin checking their temperature earlier.
Why Are My Potatoes Still Hard?
They were probably sliced too thickly or unevenly. Thin slices of roughly equal thickness are important for scalloped potatoes.
Do I Have To Brown The Pork Chops?
You can skip it, but browning adds better color and leaves flavorful browned bits in the skillet for the cream sauce.
Can I Make This Casserole Ahead?
You can prepare the sauce and slice the potatoes ahead, but raw potatoes can discolor. If assembling in advance, keep the potatoes completely coated in sauce, cover, and refrigerate for only a short period before baking.
Why Is My Sauce Watery?
The potatoes and pork can release moisture while baking. Let the finished casserole rest for 10 minutes before serving—the sauce thickens considerably as it settles.
How Do I Know The Pork Is Done?
Use an instant-read thermometer in the thickest portion of the chop without touching the bone. Pork is safely cooked at 145°F followed by a 3-minute rest.
Pork Chop And Scalloped Potato Variations
Cheesy Scalloped Potatoes
Stir shredded sharp cheddar into the warm cream sauce before layering it with the potatoes.
Mushroom Pork Chops
Sauté sliced mushrooms with the onions before making the sauce for an earthier, more savory casserole.
Garlic Herb Pork Chops
Season the pork with thyme and a little extra garlic before browning.
Extra-Onion Scalloped Potatoes
Use additional thinly sliced onion between the potato layers if you like plenty of soft onion throughout the casserole.
Creamier Potato Casserole
Replace part of the milk with half-and-half for a richer sauce.
Storing Pork Chops And Scalloped Potatoes
Transfer leftovers to an airtight container or cover the cooled baking dish tightly and refrigerate within two hours. They’ll keep for about 3–4 days.
Reheat covered in the oven until hot throughout, or microwave individual portions. Adding a small splash of milk before reheating can help loosen the sauce if the potatoes have absorbed most of it overnight.
What To Serve With Pork Chops And Scalloped Potatoes
Since the potatoes are already part of the casserole, I’d add something fresh and green and leave dinner at that. Green beans, steamed broccoli, roasted asparagus, peas, or a crisp garden salad all work nicely with the creamy potatoes and savory pork. Glazed carrots are good if you want something a little sweeter, and warm dinner rolls are handy for catching any cream sauce left on the plate, although you certainly don’t need another starch with this meal.
Slice those potatoes thinner than you might think. Thick slices are the most common reason the pork is ready while the potatoes still need another half hour.
And give the casserole a proper rest before serving. The sauce may look slightly loose when it first leaves the oven, but those 10 minutes make a noticeable difference.
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Pork Chops and Scalloped Potatoes
This Pork Chops and Scalloped Potatoes recipe is a hearty comfort food made with tender pork chops and creamy, cheesy potatoes—perfect for easy family dinners, cozy weeknight meals, and classic casserole recipes.
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Prep Time:
15 minutes
Cook Time:
1 hour
10 minutes
Servings:
6
Ingredients
- 6 pork chops about ¾ to 1 inch thick
- 2½ pounds Russet or Yukon Gold potatoes thinly sliced
- 1 medium yellow onion thinly sliced
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 2 cups whole milk
- 1 cup chicken broth
- ½ teaspoon garlic powder
- 1 teaspoon salt divided
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 350°F and grease a 9×13-inch baking dish.
- Season the pork chops and brown them for 2–3 minutes per side. Set aside.
- Melt the butter in the skillet and cook the onion until slightly softened.
- Stir in the flour and cook for 1 minute. Gradually whisk in the milk and broth, then add the garlic powder, salt, and pepper. Cook until slightly thickened.
- Layer the potatoes and cream sauce in the prepared baking dish.
- Cover tightly with foil and bake for 35 minutes.
- Arrange the browned pork chops over the potatoes. Cover and bake for another 25–35 minutes, until the potatoes are tender and the pork reaches 145°F.
- Rest for 10 minutes before serving.
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