Pork Loin Chops and Scalloped Potatoes
Savor the ultimate comfort food experience with this hearty recipe for Pork Loin Chops and Scalloped Potatoes. Juicy, perfectly seasoned pork chops are seared to golden perfection and nestled atop layers of tender, creamy potatoes infused with a rich, cheesy sauce made from sharp cheddar and Parmesan. Enhanced with the subtle sweetness of sautéed onions and the bold aroma of garlic, this oven-baked dish is finished with a sprinkle of fresh parsley for a touch of brightness. Perfect for family dinners or cozy gatherings, this all-in-one meal combines rustic flavors with an undeniably indulgent texture. Simple to prepare yet impressively satisfying, it’s a guaranteed crowd-pleaser sure to delight.
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Recipe Information
Ingredients
- 4 pieces Pork loin chops
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 4 medium Russet potatoes
- 1 medium Yellow onion
- 2 cloves Garlic cloves
- 1.5 cups Heavy cream
- 1 cup Chicken broth
- 2 tablespoons All-purpose flour
- 1.5 cups Cheddar cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C).
Season the pork chops on both sides with salt, black pepper, and paprika. Set aside.
Peel the potatoes and slice them thinly (about 1/8 inch thick). Use a mandoline for consistency if available. Thinly slice the onion and mince the garlic.
In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat. Sear the pork chops for 2-3 minutes on each side until browned. Remove them from the skillet and set aside.
In the same skillet, reduce the heat to medium. Add the remaining tablespoon of butter and sauté the onion until softened, about 3-4 minutes. Add the garlic and cook for another 30 seconds.
Sprinkle the flour over the onions and garlic, and stir well to combine. Cook for 1 minute to remove the raw flour taste.
Gradually add the heavy cream and chicken broth, whisking constantly to avoid lumps. Once the mixture is smooth and thickened, remove it from the heat and stir in the shredded cheddar cheese and half of the Parmesan cheese until melted.
In a greased 9x13-inch baking dish, layer half of the sliced potatoes evenly. Pour half of the cheese sauce over the potato layer. Add the remaining potatoes in an even layer before pouring over the rest of the cheese sauce.
Place the seared pork chops on top of the potatoes. Cover the dish with aluminum foil and bake for 40 minutes.
Uncover the dish, sprinkle the remaining Parmesan cheese on top, and bake for an additional 15-20 minutes, or until the top is golden and bubbly, and the potatoes are fork-tender.
Garnish with fresh parsley before serving. Serve hot and enjoy!
Nutrition Facts
Calories |
5135 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 350.0 g | 449% | |
| Saturated Fat | 174.7 g | 874% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1274 mg | 425% | |
| Sodium | 5378 mg | 234% | |
| Total Carbohydrate | 186.0 g | 68% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 13.6 g | ||
| Protein | 284.9 g | 570% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 1925 mg | 148% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 8003 mg | 170% | |
*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.
