Pork Chops and Cheese Potatoes
Get ready for the ultimate comfort food experience with this delicious Pork Chops and Cheese Potatoes recipe! Perfectly seared, bone-in pork chops rest atop layers of tender, creamy, cheddar-infused potatoes, creating a hearty one-pan dish that's both satisfying and easy to prepare. Russet potatoes are thinly sliced and baked with a rich, velvety cheese sauce made from heavy cream and melted cheddar, while the pork chops are seasoned with garlic powder, paprika, and black pepper for a flavorful, golden crust. Topped with a final sprinkle of cheddar and baked to bubbling perfection, this crowd-pleasing casserole is finished with a touch of fresh parsley for a pop of color. With just 20 minutes of prep and all the magic happening in the oven, this recipe is ideal for busy weeknights or a cozy weekend dinner. Whether you're craving bold flavors, creamy textures, or a comforting all-in-one dish, Pork Chops and Cheese Potatoes is guaranteed to impress.
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Recipe Information
Ingredients
- 4 pieces Bone-in pork chops
- 4 medium Russet potatoes
- 2 cups Shredded cheddar cheese
- 1 cup Heavy cream
- 2 tablespoons Unsalted butter
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Chopped parsley
Instructions
Preheat your oven to 375°F (190°C).
Peel the potatoes and thinly slice them into rounds, about 1/8-inch thick. Set aside.
In a large skillet over medium heat, add 2 tablespoons of olive oil.
Season the pork chops on both sides with 1 teaspoon of salt, 1/2 teaspoon of black pepper, paprika, and garlic powder.
Sear the pork chops in the hot skillet for 2-3 minutes on each side until golden brown. Remove and set aside.
Grease a 9x13-inch baking dish with unsalted butter.
In a small saucepan, combine the heavy cream and 1 1/2 cups of shredded cheddar cheese. Heat over low heat, stirring constantly, until the cheese is melted and the mixture is smooth. Add 1/2 teaspoon of salt and stir.
Layer half of the sliced potatoes in the prepared baking dish. Sprinkle with a pinch of salt and black pepper.
Pour half of the cheese sauce over the potatoes, spreading it evenly. Repeat with the remaining potatoes and cheese sauce.
Place the seared pork chops on top of the layered potatoes.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and sprinkle the remaining 1/2 cup of shredded cheddar cheese over the pork chops and potatoes.
Return the dish to the oven and bake uncovered for an additional 15 minutes or until the cheese is bubbly and the potatoes are fork-tender.
Remove from the oven and let rest for 5 minutes. Garnish with chopped parsley before serving.
Nutrition Facts
Calories |
4689 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 317.0 g | 406% | |
| Saturated Fat | 154.8 g | 774% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1088 mg | 363% | |
| Sodium | 6833 mg | 297% | |
| Total Carbohydrate | 165.5 g | 60% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 8.4 g | ||
| Protein | 270.0 g | 540% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1844 mg | 142% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 6551 mg | 139% | |
*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.
