Pork Chops and Creamy Potato Scallop
Savor the ultimate comfort food with this hearty and satisfying recipe for Pork Chops and Creamy Potato Scallop. Juicy, golden-seared bone-in pork chops rest atop layers of tender, thinly sliced russet potatoes and sweet onions, all enveloped in a velvety, homemade cream sauce infused with garlic, paprika, and a touch of cheddar cheese. This one-pan dish is baked to bubbly perfection, with each layer soaking up the rich flavors for a truly indulgent bite. Perfect for family dinners or special occasions, this easy-to-make casserole combines the warmth of scalloped potatoes with the savory satisfaction of perfectly cooked pork chops. Garnish with fresh parsley for a pop of color and serve hot for a meal that’s as comforting as it is delicious.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 5 medium russet potatoes
- 1 large yellow onion
- 4 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 2 tablespoons olive oil
- 2 tablespoons parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Peel the potatoes and slice them thinly (about 1/8 inch thick). Set aside in cold water to prevent browning.
Thinly slice the onion and set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season both sides of the pork chops with 1 teaspoon salt and 1/2 teaspoon black pepper.
Sear the pork chops in the skillet for 2-3 minutes per side, until golden brown. Remove from the skillet and set aside. They do not need to be fully cooked at this stage.
In the same skillet, lower the heat to medium and melt the butter. Add the flour and whisk continuously to form a roux, cooking for 1-2 minutes to remove the raw flour taste.
Slowly whisk in the milk and heavy cream, stirring constantly until the mixture thickens, about 3-4 minutes.
Stir in garlic powder, paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper. Remove the skillet from heat.
Grease a 9x13-inch baking dish with butter or nonstick spray. Layer half of the sliced potatoes on the bottom, followed by half of the onions.
Pour half of the cream sauce over the potatoes and onions, spreading it out evenly. Sprinkle half of the shredded cheddar cheese on top.
Repeat with the remaining potatoes, onions, cream sauce, and cheddar cheese.
Place the seared pork chops on top of the layered potatoes and sauce.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 40 minutes.
Uncover the dish and bake for an additional 15-20 minutes, or until the potatoes are tender, the cheese is golden and bubbly, and the pork chops are fully cooked (internal temperature of 145°F or 63°C).
Remove from the oven and let rest for 5 minutes. Garnish with chopped parsley, if desired, before serving.
Nutrition Facts
Calories |
5027 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 320.6 g | 411% | |
| Saturated Fat | 153.8 g | 769% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 1088 mg | 363% | |
| Sodium | 6322 mg | 275% | |
| Total Carbohydrate | 247.3 g | 90% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 40.2 g | ||
| Protein | 265.9 g | 532% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 1694 mg | 130% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 8457 mg | 180% | |
*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.
