Taters and Chops Casserole
Indulge in the ultimate comfort food with this hearty Taters and Chops Casserole, a perfect balance of tender seared pork chops and creamy layers of cheesy scalloped potatoes. This one-dish wonder combines the rich flavors of heavy cream, cheddar cheese, and a hint of garlic, thyme, and paprika for an irresistible depth of flavor. The potatoes are thinly sliced and drenched in a velvety sauce before being baked to golden perfection with the pork chops nestled on top. Ideal for a cozy family dinner or a satisfying weeknight meal, this casserole bakes up beautifully in under an hour and serves four generously. Simple, satisfying, and bursting with flavor, this recipe will quickly become a go-to classic in your home.
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Recipe Information
Ingredients
- 4 pieces Pork chops
- 4 medium Russet potatoes
- 1 medium Yellow onion
- 2 cloves Garlic
- 1.5 cups Heavy cream
- 1 cup Chicken broth
- 3 tablespoons Butter
- 2 tablespoons All-purpose flour
- 1.5 cups Cheddar cheese (shredded)
- 1 teaspoon Paprika
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Peel the potatoes and slice them into 1/8-inch thick rounds. Thinly slice the onion and mince the garlic.
Season the pork chops with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and a sprinkle of paprika.
Heat olive oil in a large skillet over medium-high heat. Sear the pork chops for 2-3 minutes per side until browned (they do not need to be fully cooked). Set them aside.
In the same skillet, melt the butter over medium heat. Add the onions and garlic, cooking for 3-4 minutes until softened and fragrant.
Stir in the flour and cook for 1 minute to remove the raw flour taste. Slowly whisk in the heavy cream and chicken broth, making sure there are no lumps.
Bring the sauce to a gentle simmer, then stir in 1 teaspoon of paprika, 1 teaspoon of thyme, the remaining salt, and pepper. Remove from heat and stir in 1 cup of shredded cheddar cheese until melted.
Layer half of the potato slices in the prepared baking dish. Pour half of the cheese sauce over the potatoes, spreading it evenly. Repeat with the remaining potatoes and cheese sauce.
Arrange the seared pork chops on top of the potatoes. Sprinkle the remaining 1/2 cup of shredded cheddar cheese over everything.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and bake for an additional 10 minutes until the cheese on top is golden and bubbly.
Let the casserole rest for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
4266 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 303.2 g | 389% | |
| Saturated Fat | 157.5 g | 788% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 939 mg | 313% | |
| Sodium | 2358 mg | 103% | |
| Total Carbohydrate | 185.2 g | 67% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 13.8 g | ||
| Protein | 169.3 g | 339% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 1465 mg | 113% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 5987 mg | 127% | |
*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.
