Scalloped Potatoes and Chops
Indulge in the ultimate comfort food with this hearty recipe for Scalloped Potatoes and Chops, a one-pan wonder that combines tender pork chops with creamy, cheesy layers of golden-baked potatoes. This dish features perfectly seared pork chops nestled atop thinly sliced russet potatoes and onions, all smothered in a rich cheddar cheese sauce infused with garlic powder and onion powder for extra flavor. The oven does the heavy lifting, baking everything to bubbling perfection as the cheese melts into the potatoes, creating a luscious, crowd-pleasing casserole. Perfect for cozy family dinners or impressing guests, this recipe is a delicious, satisfying meal-in-one that pairs classic flavors with a homestyle feel.
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Recipe Information
Ingredients
- 4 pieces Pork chops
- 4 large Russet potatoes
- 4 tablespoons Unsalted butter
- 4 tablespoons All-purpose flour
- 2 cups Whole milk
- 1 cup Chicken broth
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 cups Sharp cheddar cheese, shredded
- 1 medium Yellow onion, thinly sliced
- 0.5 teaspoons Paprika
- 2 tablespoons Olive oil
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Peel the potatoes and slice them thinly, about 1/8-inch thick. Place the slices in a bowl of cold water to prevent browning.
Heat the olive oil in a large skillet over medium-high heat. Season the pork chops with 1 teaspoon of salt, 0.25 teaspoon of pepper, paprika, and a pinch of garlic powder. Sear the chops for 3-4 minutes per side until golden brown (they don’t need to be fully cooked). Remove from skillet and set aside.
In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly until a smooth roux forms.
Gradually pour in the milk and chicken broth, whisking continuously to avoid lumps. Cook the mixture for 3-4 minutes until it thickens into a creamy sauce.
Stir in the garlic powder, onion powder, 0.5 teaspoon salt, and 0.25 teaspoon pepper. Remove from heat and mix in 1.5 cups of the shredded cheddar cheese until melted and smooth.
Drain the sliced potatoes and pat them dry. Layer half of the potato slices evenly in the prepared baking dish. Scatter half of the sliced onion over the potatoes, then pour half of the cheese sauce on top. Repeat with the remaining potatoes, onions, and cheese sauce.
Arrange the seared pork chops on top of the potato mixture, pressing them slightly into the sauce.
Cover the dish tightly with aluminum foil and bake for 50 minutes. Remove the foil, sprinkle the remaining 0.5 cup of cheddar cheese over the top, and bake for another 20-25 minutes, or until the potatoes are tender and the top is golden and bubbly.
Let the dish rest for 10 minutes before serving. Garnish with freshly ground black pepper or parsley, if desired, and enjoy!
Nutrition Facts
Calories |
4357 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 244.3 g | 313% | |
| Saturated Fat | 117.5 g | 588% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 723 mg | 241% | |
| Sodium | 6185 mg | 269% | |
| Total Carbohydrate | 333.7 g | 121% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 42.8 g | ||
| Protein | 215.6 g | 431% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 2543 mg | 196% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 9632 mg | 205% | |
*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.
