Pork Chop Scallop
Savor the perfect harmony of comfort and elegance with this Pork Chop Scallop recipe, a decadent twist on classic scalloped potatoes. Tender, golden-seared pork chops rest atop layers of velvety russet potatoes, smothered in a rich, creamy cheddar cheese sauce infused with garlic, onion, and a hint of thyme. With a balance of hearty flavors and a satisfying, cheesy finish, this dish is an impressive one-pan meal that’s ideal for family dinners or special occasions. Ready in just under 90 minutes, this recipe combines homestyle cooking with gourmet appeal, making it a must-try for lovers of savory, oven-baked favorites. Garnish with fresh parsley for a pop of color and brightness and serve it straight from the oven for a show-stopping centerpiece your guests will adore!
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Recipe Information
Ingredients
- 4 pieces pork chops
- 5 large russet potatoes
- 1 medium yellow onion
- 2 cloves garlic
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup chicken broth
- 2 cups grated sharp cheddar cheese
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Peel the russet potatoes and slice them thinly (about 1/8-inch thick) using a mandoline or a sharp knife. Set them aside in a bowl of cold water to prevent browning.
Finely chop the onion and garlic, then set them aside.
Season the pork chops on both sides with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Heat olive oil in a large skillet over medium-high heat. Sear the pork chops for 2-3 minutes per side, or until golden brown. Transfer them to a plate and set aside.
In the same skillet, melt the butter over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Add the garlic and cook for another minute until fragrant.
Sprinkle the flour over the onions and garlic, stirring constantly to form a roux. Cook for 1 minute, then gradually whisk in the milk and chicken broth until smooth.
Bring the mixture to a gentle simmer and cook for 2-3 minutes until slightly thickened. Stir in the thyme, remaining salt and pepper, and 1 1/2 cups of the grated cheddar cheese. Mix until the cheese is melted and the sauce is creamy. Remove from heat.
Drain the potatoes and layer one-third of them evenly in the bottom of a lightly greased 9x13-inch baking dish. Pour one-third of the cheese sauce over the potatoes. Repeat the layers twice, finishing with the last layer of cheese sauce on top.
Place the seared pork chops on top of the layered potatoes and sauce.
Cover the baking dish with aluminum foil and bake in the preheated oven for 40 minutes. Remove the foil and sprinkle the remaining 1/2 cup of cheddar cheese over the pork chops.
Return the dish to the oven and bake uncovered for an additional 15-20 minutes, or until the cheese is golden and bubbly and the potatoes are fork-tender.
Garnish with freshly chopped parsley and serve hot.
Nutrition Facts
Calories |
4512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 232.1 g | 298% | |
| Saturated Fat | 110.5 g | 552% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 692 mg | 231% | |
| Sodium | 5046 mg | 219% | |
| Total Carbohydrate | 392.1 g | 143% | |
| Dietary Fiber | 29.6 g | 106% | |
| Total Sugars | 46.2 g | ||
| Protein | 223.2 g | 446% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 2594 mg | 200% | |
| Iron | 24.9 mg | 138% | |
| Potassium | 11243 mg | 239% | |
*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.
