Pork and Potato Bake
Comforting and satisfying, this Pork and Potato Bake is the ultimate one-pan meal that combines tender, juicy pork loin chops with layers of creamy, herb-seasoned potatoes and caramelized onions. Perfect for a family dinner or a cozy gathering, this hearty dish is elevated with a splash of chicken broth, velvety heavy cream, and a golden, bubbly topping of melted mozzarella cheese. Infused with the warmth of paprika, dried thyme, and fresh parsley, each bite is rich with flavor and texture. Ready in just 20 minutes of prep and an hour of cooking, this recipe is a stress-free way to bring a wholesome, oven-baked classic to your table. Ideal for those searching for "easy pork chop recipes" or "potato casserole with pork," it’s a deliciously convenient dish that delivers both flavor and comfort.
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Recipe Information
Ingredients
- 4 pieces Pork loin chops
- 4 medium Russet potatoes
- 1 large Yellow onion
- 3 cloves Garlic cloves
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 1 teaspoon Dried thyme
- 1 cup Chicken broth
- 0.5 cup Heavy cream
- 1 cup Shredded mozzarella cheese
- 2 tablespoons Fresh parsley
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with cooking spray or olive oil.
Peel and slice the potatoes into 1/4-inch thick rounds. Thinly slice the onion and mince the garlic.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Season the pork chops with half of the salt, pepper, paprika, and thyme, then sear the chops for 2-3 minutes per side until golden brown. Remove from the skillet and set aside.
In the same skillet, heat the remaining olive oil and sauté the onions and garlic until softened, about 3-4 minutes.
Layer half of the potato slices evenly across the bottom of the prepared baking dish. Sprinkle lightly with the remaining salt, pepper, paprika, and thyme.
Spread half of the sautéed onions and garlic over the potatoes. Repeat with the remaining potatoes and onion mixture.
Pour the chicken broth evenly over the potato layers, then drizzle the heavy cream on top.
Nestle the seared pork chops into the potato mixture. Cover the dish tightly with aluminum foil.
Bake in the preheated oven for 40 minutes, then remove the foil and sprinkle the shredded mozzarella cheese over the top.
Return the dish to the oven and bake uncovered for an additional 15-20 minutes, or until the potatoes are tender, the pork is cooked through, and the cheese is melted and bubbly.
Garnish with freshly chopped parsley before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
651 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.1 g | 45% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 896 mg | 39% | |
| Total Carbohydrate | 43.3 g | 16% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 3.6 g | ||
| Protein | 35.1 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 260 mg | 20% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 1350 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
