Scalloped Potatoes Corn and Pork Chop Casserole
Indulge in the ultimate comfort food with this hearty Scalloped Potatoes, Corn, and Pork Chop Casserole, a one-dish wonder perfect for satisfying the whole family. Succulent seared pork chops rest atop tender layers of creamy scalloped potatoes and sweet corn, all enveloped in a luscious, velvety sauce made with heavy cream, chicken broth, and warm spices like paprika, garlic powder, and onion powder. Topped with a golden blanket of melted cheddar cheese, this casserole is baked to perfection, delivering rich flavors and melt-in-your-mouth textures in every bite. With easy prep, simple ingredients, and a stunning presentation, this comforting casserole is ideal for weeknight dinners or special occasions alike. For a cozy, savory meal that’s as delicious as it is satisfying, this Scalloped Potatoes, Corn, and Pork Chop Casserole is a must-try!
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Recipe Information
Ingredients
- 4 pieces Pork chops
- 6 medium Russet potatoes
- 2 cups Sweet corn kernels (frozen or fresh)
- 1.5 cups Heavy cream
- 1 cup Chicken broth
- 3 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 1 cup Shredded cheddar cheese
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish with butter or non-stick spray.
Heat the olive oil in a large skillet over medium-high heat. Season the pork chops on both sides with 1 teaspoon of salt and 0.5 teaspoon of black pepper. Sear them in the skillet for 2-3 minutes per side until golden brown (do not fully cook). Remove from the skillet and set aside.
Peel the russet potatoes and slice them into 1/8-inch thick rounds. Set aside.
In the same skillet, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, whisking constantly to remove any lumps and form a roux.
Gradually whisk in the chicken broth and heavy cream. Bring the mixture to a gentle simmer, then stir in the garlic powder, onion powder, paprika, and the remaining 0.5 teaspoon of salt and black pepper. Cook for 3-4 minutes until the sauce thickens. Remove from heat.
Layer half of the sliced potatoes evenly in the bottom of the prepared casserole dish. Sprinkle 1 cup of the corn kernels over the potatoes and pour half of the sauce over the top. Repeat with the remaining potatoes, corn, and sauce.
Arrange the seared pork chops on top of the potato-corn layers, slightly pressing them into the mixture.
Cover the casserole dish with aluminum foil and bake in the oven for 50 minutes.
Remove the foil, sprinkle the shredded cheddar cheese over the top, and bake uncovered for an additional 20-25 minutes or until the potatoes are tender, the pork chops are cooked through, and the cheese is bubbly and golden brown.
Let the casserole rest for 5-10 minutes before serving. Serve hot and enjoy your comforting Scalloped Potatoes, Corn, and Pork Chop Casserole!
Nutrition Facts
Calories |
4690 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 291.6 g | 374% | |
| Saturated Fat | 148.3 g | 742% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 874 mg | 291% | |
| Sodium | 5436 mg | 236% | |
| Total Carbohydrate | 327.3 g | 119% | |
| Dietary Fiber | 31.2 g | 111% | |
| Total Sugars | 37.9 g | ||
| Protein | 177.6 g | 355% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1111 mg | 85% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 8693 mg | 185% | |
*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.
