Pork Chops and Potato Scallop
Indulge in the comforting flavors of this Pork Chops and Potato Scallop recipe—a hearty oven-baked dish that combines juicy, golden-seared bone-in pork chops with layers of creamy, cheesy scalloped potatoes. Sliced russet potatoes and sweet onions are smothered in a rich cheddar cheese sauce, baked to perfection, and topped with melted cheddar for an irresistible golden crust. Seasoned with garlic powder, paprika, and black pepper, every bite offers a delicious balance of savory spices. Ideal for family dinners or special occasions, this one-pan wonder is easy to prepare and satisfies even the heartiest appetites. Serve straight from the oven with a garnish of fresh parsley for a comforting, crowd-pleasing meal.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 4 large russet potatoes
- 4 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1.5 cups shredded cheddar cheese
- 1.5 teaspoons salt
- 1 teaspoons black pepper
- 0.5 teaspoons paprika
- 0.5 teaspoons garlic powder
- 1 medium onion
- 2 tablespoons vegetable oil
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Peel and slice the potatoes into thin, even rounds (about 1/8-inch thick). Set aside in a bowl of cold water to prevent browning.
Thinly slice the onion and set it aside.
Season the pork chops on both sides with 1 teaspoon of salt, 0.5 teaspoons of black pepper, garlic powder, and paprika.
Heat the vegetable oil in a large skillet over medium-high heat. Sear the pork chops for 2-3 minutes on each side until golden brown but not fully cooked. Remove them from the skillet and set aside.
In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until lightly golden and bubbly.
Gradually pour in the milk while whisking constantly to create a smooth sauce. Simmer for 2-3 minutes until thickened, then stir in 1 cup of the shredded cheddar cheese. Add 0.5 teaspoons of salt and 0.5 teaspoons of black pepper, and mix until cheese is melted. Remove from heat.
Grease a 9x13-inch baking dish. Drain and pat dry the sliced potatoes, then layer half of them evenly in the dish. Top with half of the sliced onions and half of the cheese sauce.
Repeat with the remaining potatoes, onions, and cheese sauce.
Arrange the seared pork chops on top of the potato layers.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil, sprinkle the remaining 0.5 cups of shredded cheddar cheese over the top, and return to the oven. Bake uncovered for an additional 15-20 minutes, or until the potatoes are tender and the cheese is golden and bubbly.
Let the dish rest for 5 minutes before serving. Garnish with fresh parsley, if desired.
Nutrition Facts
Calories |
4779 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 255.0 g | 327% | |
| Saturated Fat | 114.7 g | 574% | |
| Polyunsaturated Fat | 18.7 g | ||
| Cholesterol | 916 mg | 305% | |
| Sodium | 5755 mg | 250% | |
| Total Carbohydrate | 327.9 g | 119% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 45.0 g | ||
| Protein | 290.5 g | 581% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 2145 mg | 165% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 10332 mg | 220% | |
*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.
