Smothered Pork Chop and Scalloped Potato Casserole is a hearty, comforting dish that brings together tender pork chops with creamy, cheesy scalloped potatoes. The pork chops are cooked until juicy and then smothered in a rich gravy that seeps into every bite. The scalloped potatoes add a velvety texture and a little golden crust on top, making this casserole a true comfort food classic.
I love making this casserole when I want a meal that feels like a warm hug on a plate. The combination of the savory pork and the creamy potatoes always brings a smile to my face. One thing I like to do is to make sure the pork chops are nice and browned before adding the gravy—it really amps up the flavor. Plus, the leftovers are just as good the next day, which means less time cooking and more time enjoying.
My favorite way to serve this is with a simple green vegetable on the side, like steamed broccoli or green beans, letting the casserole shine but giving a fresh crunch to the meal. It’s one of those dishes that fills the house with a wonderful aroma while it bakes, and everyone always asks for seconds. I think it’s perfect for family dinners or anytime you want to make something special but still easy to put together.
Key Ingredients & Substitutions
Pork Chops: Bone-in pork chops add flavor and stay juicy during cooking. If you prefer leaner meat, boneless chops work too—just watch the cooking time to keep them tender.
Potatoes: Thinly sliced potatoes are important for creamy scalloped layers. Yukon Gold or Russet potatoes are best. If you want a quicker option, you can use pre-sliced potatoes from the store.
Cheese: Sharp cheddar brings a nice tang and meltiness. Parmesan adds a subtle nuttiness and crust. If you don’t have Parmesan, Asiago or Gruyère are great substitutes.
Gravy Ingredients: Flour helps thicken the gravy while chicken broth adds depth. Heavy cream makes it rich, but you can swap with whole milk or half-and-half for a lighter sauce. Mustard and Worcestershire are optional but add great flavor layers.
How Do You Get Tender Pork Chops with a Flavorful Smothered Gravy?
Searing pork chops well is key for flavor and locking in juices. Here’s how to get it right:
- Heat oil in a skillet over medium-high heat until hot but not smoking.
- Season pork chops generously with salt and pepper.
- Place chops in skillet without crowding. Cook 3-4 minutes per side until golden brown.
- Remove chops and let rest while making the gravy in the same pan.
- For gravy, cook onions and garlic in the skillet, then add flour to make a roux.
- Slowly whisk in broth and cream, scraping browned bits—it adds rich flavor.
- Simmer until thick, then pour over chops and potatoes for a cozy finish.
Taking your time with searing and making the gravy builds layers of flavor that elevate the whole dish.
Equipment You’ll Need
- Large pot – to boil and tenderize the potato slices quickly.
- Medium saucepan – for making the creamy cheese sauce and roux.
- Casserole dish – to layer and bake the scalloped potatoes.
- Skillet (preferably cast iron or non-stick) – for searing the pork chops and making the gravy.
- Chef’s knife and cutting board – for slicing potatoes and chopping onions and garlic.
- Measuring cups and spoons – for accurate ingredients.
- Whisk – to blend the cheese sauce and gravy smoothly.
Flavor Variations & Add-Ins
- Cheese Swap: Use Monterey Jack or Pepper Jack instead of cheddar for a different cheesy flavor or spice.
- Meat Options: Try boneless pork chops, chicken breasts, or even turkey cutlets for a different protein.
- Veggie Mix-ins: Add sautéed mushrooms, cooked spinach, or caramelized onions for extra flavor and texture.
- Herb & Spice Boosts: Incorporate paprika, thyme, or rosemary into the gravy for a flavor twist.
Smothered Pork Chop and Scalloped Potato Casserole
Ingredients You’ll Need:
For The Pork Chops and Gravy:
- 4 bone-in pork chops (about 1-inch thick)
- Salt and black pepper, to taste
- 2 tablespoons olive oil or vegetable oil
- 1 medium 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 Dijon mustard (optional)
- 1 teaspoon Worcestershire sauce (optional)
- Fresh thyme sprigs (for garnish)
- Fresh parsley, chopped (for garnish)
For The Scalloped Potatoes:
- 4 large potatoes, peeled and thinly sliced (about 1/8 inch thick)
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- 1 teaspoon dried thyme or rosemary
- Salt and pepper, to taste
How Much Time Will You Need?
This recipe takes about 20 minutes for preparation, 30 minutes for baking the scalloped potatoes, and about 15 minutes to cook and make the gravy. Altogether, expect around 1 hour from start to finish.
Step-by-Step Instructions:
1. Prepare the Potatoes:
Start by preheating your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add the thinly sliced potatoes and boil them for around 5 minutes until they are tender but still hold their shape. Drain well and set aside.
2. Make the Scalloped Potatoes:
In a saucepan over medium heat, melt the butter. Stir in the flour and cook for 1-2 minutes while stirring constantly to make a smooth roux. Slowly whisk in the chicken broth and cream until the mixture is smooth and starts to thicken.
Add half of the shredded cheddar cheese, Parmesan, dried thyme, salt, and pepper. Remove from heat. Lightly grease your casserole dish. Layer half of the cooked potato slices, pour half the cheese sauce on top, then add the remaining potatoes and pour the rest of the cheese sauce over everything.
Bake this in the oven for 25-30 minutes until it’s bubbly and golden on top.
3. Cook the Pork Chops:
While your potatoes bake, generously season the pork chops with salt and pepper. Heat the olive oil in a large skillet over medium-high heat and sear the pork chops for about 3-4 minutes per side, until nicely browned and cooked through. Remove and set aside.
4. Make the Smothering Gravy:
In the same skillet, add the chopped onion and cook until softened, about 3 minutes. Add minced garlic and cook for an extra 30 seconds until fragrant.
Sprinkle in the flour and stir well to coat the onions and garlic. Cook for 1-2 minutes. Slowly whisk in the chicken broth, scraping up any browned bits from the bottom of the skillet. Stir in the cream, Dijon mustard, and Worcestershire sauce if using. Let it simmer for 3-5 minutes until thickened. Season with salt and pepper to your taste.
5. Combine & Serve:
When the scalloped potatoes are done baking, remove them from the oven. Place the cooked pork chops on top of the potatoes, then pour the savory gravy generously over the pork and potatoes. Garnish with fresh thyme and parsley. Serve immediately and enjoy this comforting one-dish meal!
Can I Use Frozen Pork Chops for This Recipe?
Yes! Just be sure to fully thaw the pork chops in the refrigerator overnight before cooking. Pat them dry to prevent extra moisture, which can affect searing.
Can I Prepare the Scalloped Potatoes Ahead of Time?
Absolutely! You can assemble the scalloped potatoes a few hours or even the day before. Keep covered in the refrigerator and bake just before serving, adding extra time if baking from cold.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave, adding a splash of broth or cream if the sauce has thickened too much.
Can I Substitute Boneless Pork Chops?
Yes, boneless pork chops work well. Just reduce cooking time slightly since they tend to cook faster. Use a meat thermometer to ensure they reach 145°F for safety and juiciness.
