Description
A comforting and hearty casserole combining tender smothered pork chops with creamy scalloped potatoes, baked to golden perfection with a savory cheese sauce and caramelized onions.
Ingredients
Scale
Pork Chops and Seasoning
- 4–6 boneless or bone-in pork chops (1-inch thick)
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
Sauce and Vegetables
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup chicken broth
- ½ cup heavy cream
- ½ teaspoon thyme (fresh or dried)
Potatoes and Cheese
- 2 pounds Yukon gold or russet potatoes, thinly sliced
- 1½ cups shredded mozzarella or Gruyère cheese
Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
- Season Pork Chops: Season pork chops on both sides with salt, black pepper, garlic powder, onion powder, and paprika evenly.
- Sear Pork Chops: Heat olive oil in a large oven-safe skillet over medium-high heat. Sear pork chops for 2–3 minutes per side until golden brown. Remove from skillet and set aside.
- Cook Onions and Garlic: In the same skillet, add butter and sliced onions. Cook about 5 minutes until onions are soft and caramelized, then add minced garlic and cook for 1 more minute.
- Make Sauce: Sprinkle flour over onions and whisk continually to form a roux. Cook for 1–2 minutes, then gradually whisk in whole milk, chicken broth, and heavy cream until the sauce is smooth.
- Add Seasoning and Simmer: Stir in thyme and bring the sauce to a gentle simmer. Adjust salt and pepper to taste.
- Assemble Casserole Base: Layer half of the thinly sliced potatoes in the skillet or a baking dish. Pour half of the prepared sauce over the potatoes and sprinkle half of the shredded cheese evenly on top.
- Repeat Layers: Repeat layering with the remaining potatoes, sauce, and cheese.
- Place Pork Chops: Arrange the seared pork chops on top of the layered casserole.
- Bake Covered: Cover the skillet or casserole dish with foil and bake for 45 minutes in the preheated oven.
- Bake Uncovered: Remove foil and bake for an additional 25 minutes until the potatoes are tender and the top is golden brown.
- Rest and Garnish: Let the casserole sit for 10 minutes after baking to set. Garnish with freshly chopped parsley before serving.
Notes
- Use a mandoline slicer or sharp knife for uniform thin potato slices to ensure even cooking.
- Bone-in pork chops add extra flavor but boneless work well for quicker cooking.
- Gruyère cheese provides a nuttier flavor, while mozzarella offers a milder, creamier melt.
- If you prefer, heavy cream can be substituted with half-and-half for a lighter sauce.
- Make sure to thinly slice potatoes to about 1/8 inch for creamy, tender results.
- Letting the casserole rest before serving helps the sauce thicken and layers set nicely.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 110 mg
