Pork Chops with Scalloped Potatoes
Savor the ultimate comfort food combination with this hearty Pork Chops with Scalloped Potatoes recipe—a one-pan wonder that’s perfect for family dinners or special occasions. Tender, golden-brown bone-in pork chops are nestled atop layers of creamy, cheesy scalloped potatoes, infused with the rich flavors of garlic, onion, and two types of cheese—melty cheddar and nutty Parmesan. A luscious homemade roux-based sauce binds it all together, while a hint of paprika and thyme elevates the dish with subtle warmth and earthy undertones. Baked to perfection, this crowd-pleasing casserole offers crispy edges, bubbling cheese, and juicy pork chops in every bite. Serve it fresh out of the oven and garnish with chopped parsley for a colorful finishing touch. Whether you’re craving comfort food or looking to impress at the dinner table, this recipe promises satisfaction and smiles.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 4 large russet potatoes
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1.5 cups shredded cheddar cheese
- 0.5 cups Parmesan cheese
- 1 medium yellow onion, finely chopped
- 3 cloves minced garlic
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 2 teaspoons salt
- 1.5 teaspoons black pepper
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or nonstick spray.
Peel and thinly slice the russet potatoes (about 1/8-inch thick) using a sharp knife or mandoline. Set the slices aside in a bowl of cold water to prevent browning.
Season the pork chops with 1 teaspoon of salt, 1 teaspoon of black pepper, and the paprika on both sides.
Heat a large skillet over medium-high heat. Add the olive oil and sear the pork chops for 2-3 minutes per side until golden brown. Remove them from the skillet and set aside.
In the same skillet, reduce the heat to medium and melt the butter. Add the chopped onion and sauté for 3-4 minutes until softened, then stir in the minced garlic and cook for another 1 minute.
Sprinkle the flour over the onions and stir for 1 minute to create a roux. Slowly whisk in the milk and cream, making sure there are no lumps.
Bring the mixture to a gentle simmer and cook for 2-3 minutes until slightly thickened. Stir in the cheddar and Parmesan cheeses until melted. Season the sauce with the remaining 1 teaspoon of salt, 0.5 teaspoon of black pepper, and the thyme.
Drain and pat dry the potato slices. Layer half of them in the prepared baking dish, overlapping slightly. Pour half of the cheese sauce over the potatoes, spreading evenly. Repeat with the remaining potatoes and cheese sauce.
Place the seared pork chops on top of the scalloped potatoes. Cover the dish tightly with foil and bake in the preheated oven for 40 minutes.
After 40 minutes, remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender, the sauce is bubbly, and the pork chops are fully cooked (internal temperature of 145°F/63°C).
Let the dish cool for 5 minutes before serving. Garnish with chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
5689 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 341.2 g | 437% | |
| Saturated Fat | 167.8 g | 839% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 1162 mg | 387% | |
| Sodium | 7230 mg | 314% | |
| Total Carbohydrate | 328.3 g | 119% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 42.3 g | ||
| Protein | 305.7 g | 611% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 2592 mg | 199% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 10308 mg | 219% | |
*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.
