Pork Chop and Potato Bake
Indulge in the comforting flavors of a hearty Pork Chop and Potato Bake, a one-dish wonder perfect for satisfying weeknight dinners or cozy family gatherings. This recipe combines tender, golden-brown bone-in pork chops with layers of thinly sliced russet potatoes, sweet onions, and a rich, velvety cheddar cheese sauce made from scratch. Enhanced with fragrant garlic, paprika, and dried thyme, this dish bakes to perfection, creating a bubbling, cheesy topping that pairs beautifully with the savory elements below. With just 20 minutes of prep and simple steps, this casserole-style meal not only brings comfort to your table but makes cleanup a breeze. Serve this beautifully layered creation garnished with fresh parsley for a restaurant-worthy presentation.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 4 medium russet potatoes
- 1 large yellow onion
- 3 pieces garlic cloves
- 2 cups cheddar cheese
- 1.5 cups milk
- 0.5 cups heavy cream
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or non-stick spray.
Peel the russet potatoes and slice them into thin rounds about 1/8-inch thick. Set aside in a bowl of water to prevent browning.
Slice the onion into thin rounds and mince the garlic cloves. Set aside.
In a large skillet over medium heat, add olive oil. Season the pork chops on both sides with 1 teaspoon salt, 1/2 teaspoon black pepper, paprika, and thyme.
Sear the pork chops for 2-3 minutes per side until golden brown (they will finish cooking in the oven). Remove the pork chops and set them aside on a plate.
In the same skillet, melt the butter. Add the minced garlic and cook for 30 seconds until fragrant. Stir in the flour and cook for 1 minute to form a roux.
Gradually whisk in the milk and heavy cream, cooking until the mixture thickens into a creamy sauce. Remove from heat and stir in 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 1/2 cups of the shredded cheddar cheese. Stir until smooth.
Drain and pat dry the sliced potatoes. Arrange half of them in an overlapping layer on the bottom of the prepared baking dish. Spread half of the sliced onions over the potatoes.
Pour half of the cheese sauce over the potato layer, spreading evenly. Repeat with the remaining potatoes, onions, and cheese sauce.
Place the seared pork chops on top of the potato mixture. Cover the dish tightly with aluminum foil.
Bake in the preheated oven for 40 minutes. Remove the foil and sprinkle the remaining 1/2 cup of cheddar cheese over the dish.
Return to the oven and bake uncovered for 15-20 minutes, or until the potatoes are tender, the cheese is bubbly, and the pork chops are fully cooked (145°F internal temperature).
Garnish with freshly chopped parsley before serving. Enjoy your Pork Chop and Potato Bake!
Nutrition Facts
Calories |
908 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.1 g | 71% | |
| Saturated Fat | 29.0 g | 145% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 190 mg | 63% | |
| Sodium | 1454 mg | 63% | |
| Total Carbohydrate | 50.5 g | 18% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 8.1 g | ||
| Protein | 49.9 g | 100% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 567 mg | 44% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1496 mg | 32% | |
*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.
