Pork Chop and Potato Casserole
Indulge in the ultimate comfort food with this hearty Pork Chop and Potato Casserole, a perfect one-dish meal that delivers layers of savory, cheesy goodness. Tender, bone-in pork chops are seared to golden perfection and nestled atop creamy scalloped potatoes infused with a rich, velvety cheese sauce made from cheddar, garlic, and heavy cream. A touch of paprika lends a delightful warmth, while the potatoes absorb every ounce of flavor as the dish bakes to bubbly perfection in the oven. Ideal for family dinners or cozy gatherings, this satisfying casserole is easy to prepare and makes a complete meal in just 20 minutes of prep time. Serve straight from the oven, garnished with fresh parsley for a pop of color. Whether you're craving a comforting classic or looking to impress, this pork and potato bake is a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 4 medium russet potatoes
- 1 large yellow onion
- 2 cloves garlic cloves
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C).
Peel the potatoes and slice them into thin, even rounds. Set aside.
Thinly slice the onion and mince the garlic. Set aside.
Season the pork chops on both sides with salt, black pepper, and paprika.
In a large skillet, heat the olive oil over medium-high heat. Sear the pork chops for 2-3 minutes per side until golden brown. Remove from the skillet and set aside.
In the same skillet, melt the butter over medium heat. Add the minced garlic and sliced onion, cooking until soft and fragrant, about 3-4 minutes.
Stir in the flour to form a roux, cooking for 1-2 minutes to remove the raw flour taste.
Gradually whisk in the chicken broth, ensuring no lumps form. Then whisk in the heavy cream. Allow the sauce to thicken, about 3 minutes.
Turn off the heat and stir in the shredded cheddar cheese until fully melted and incorporated into the sauce.
Lightly grease a 9x13-inch casserole dish with a bit of butter or cooking spray.
Layer half of the sliced potatoes in the bottom of the casserole dish, slightly overlapping the edges.
Pour half of the cheese sauce over the potatoes, spreading it out evenly.
Layer the remaining potatoes on top, followed by the remaining cheese sauce. Spread evenly.
Place the seared pork chops on top of the potato layers, nestling them slightly into the sauce.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 50 minutes.
Remove the foil and bake for an additional 20-25 minutes, or until the potatoes are tender and the top is golden brown.
Remove from the oven and let rest for 10 minutes before serving.
Garnish with chopped fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
905 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.6 g | 75% | |
| Saturated Fat | 29.6 g | 148% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 188 mg | 63% | |
| Sodium | 1049 mg | 46% | |
| Total Carbohydrate | 47.5 g | 17% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 3.7 g | ||
| Protein | 42.0 g | 84% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 273 mg | 21% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1424 mg | 30% | |
*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.
