Smothered Pork Chop and Scalloped Potato Casserole is a hearty, homey dish that’s all about comfort and rich flavors. Tender pork chops are cooked in a delicious creamy gravy, then baked together with layers of thinly sliced potatoes in a cheesy sauce. The combination makes every bite soft, satisfying, and full of warmth.
I love making this casserole when I want something that feels like a big hug on a plate. It’s one of those meals that’s easy to put together but tastes like you spent hours on it. I usually add a little extra black pepper to the gravy because it gives a nice kick without overpowering the creamy goodness. Plus, leftovers are even better the next day!
My favorite way to serve this is with a simple green salad or steamed veggies on the side to balance all the richness. It’s the kind of dish where you don’t need fancy ingredients, just a little patience and love. Whenever I serve it to friends or family, it always gets a thumbs up and requests for seconds, which makes me happy every time.
Key Ingredients & Substitutions
Pork Chops: Bone-in pork chops add flavor and stay juicy during baking. If you prefer leaner meat, boneless chops or thick-cut pork loin chops work well too. Just watch cooking time so they don’t dry out.
Potatoes: Choose starchy potatoes like russets for tender, creamy scalloped layers. Yukon Golds are a nice alternative if you want a buttery flavor and firmer texture.
Milk & Butter: Whole milk and butter give the sauce a rich, creamy texture. For a lighter dish, try 2% milk and reduce butter by a little. Plant-based milk and vegan butter can be used for dairy-free versions.
Cheddar Cheese: Adds a nice sharpness if you want it cheesy. Feel free to skip it or use mild cheeses like mozzarella or Gruyère if you prefer a subtler taste.
Herbs & Seasoning: Garlic powder and thyme or rosemary bring warmth and depth. You can swap fresh herbs or add a pinch of smoked paprika for a little smoky twist.
How Do I Make Tender Pork Chops Without Overcooking?
Searing chops first locks in flavor and gives a nice crust. Use medium-high heat and cook chops about 3-4 minutes per side — aim for a golden brown color. Don’t crowd the pan to keep them from steaming.
- After searing, the pork chops finish cooking in the oven with the sauce and potatoes, which keeps them moist.
- Use a meat thermometer if you have one—pork is done at 145°F (63°C).
- Let resting time after baking help the juices redistribute for tender results.
What’s the Best Way to Get Creamy Scalloped Potatoes?
Thinly slicing the potatoes ensures they cook evenly and become tender. A sharp knife or mandoline works best for uniform slices.
- Layer potatoes and onions evenly for consistent cooking through all layers.
- Make sure the sauce is thick enough before pouring – it’ll thicken more as it bakes, giving you a smooth, creamy texture.
- Cover with foil while baking to trap steam and soften potatoes, then uncover to brown the top.
Equipment You’ll Need
- Large skillet – I like this because it sears the pork chops well and starts the sauce in one pan.
- 9×13 inch casserole dish – perfect for layering and baking everything evenly.
- Whisk – helps make a smooth, thick sauce without lumps.
- Knife and cutting board – for slicing potatoes and onions thinly.
- Aluminum foil – covers the dish to keep everything moist while baking.
Flavor Variations & Add-Ins
- Use boneless chicken thighs instead of pork for a different take on comfort food.
- Add sliced mushrooms or cooked bacon bits between potato layers for extra flavor.
- Swirl in a teaspoon of hot sauce or paprika into the gravy for a smoky or spicy kick.
- Mix in chopped fresh herbs like thyme, rosemary, or parsley into the sauce for more aroma and freshness.
Smothered Pork Chop and Scalloped Potato Casserole
Ingredients You’ll Need:
For The Pork Chops:
- 4 bone-in pork chops (about 1 inch thick)
- Salt and pepper, to taste
- 2 tablespoons olive oil or vegetable oil
For The Potato Layers:
- 4 large potatoes, peeled and thinly sliced
- 1 medium onion, thinly sliced
For The Creamy Sauce:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme or rosemary (optional)
- Salt and pepper, to taste
- 1 cup shredded cheddar cheese (optional for extra cheesiness)
For Garnish:
- 1/4 cup chopped fresh parsley
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, including slicing and searing the pork chops. Then it bakes covered for 45 minutes, and uncovered for another 15-20 minutes. So, plan for about 1 hour and 15 minutes total from start to finish.
Step-by-Step Instructions:
1. Prepare and Sear the Pork Chops:
Start by heating your oven to 350°F (175°C). Season both sides of the pork chops with salt and pepper. Heat oil in a large skillet over medium-high heat. Add the pork chops and cook for 3-4 minutes on each side until they develop a nice brown crust. Take them off the heat and set aside.
2. Make the Creamy Sauce:
In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for about a minute to make a roux. Slowly pour in the milk, whisking constantly to avoid lumps. Keep stirring until the sauce thickens and becomes smooth, about 3-5 minutes. Season with garlic powder, dried thyme or rosemary if using, and salt and pepper. Take off the heat and stir in half of the cheddar cheese if you want it cheesy.
3. Assemble and Bake the Casserole:
Grease a 9×13 inch casserole dish. Layer half of the sliced potatoes and onions evenly in the bottom. Pour half of the creamy sauce over the potatoes. Arrange the seared pork chops on top of this layer. Next, add the remaining potatoes and onions evenly over the pork chops. Pour the rest of the sauce over everything. Sprinkle the remaining cheese on top, if using.
Cover the casserole tightly with foil and bake for 45 minutes. Then remove the foil and bake for another 15-20 minutes until the potatoes are tender, the pork is fully cooked, and the top is golden brown.
4. Garnish and Serve:
Before serving, sprinkle fresh chopped parsley over the casserole for a pop of color and freshness. This dish is perfect served warm alongside a simple green salad or steamed veggies to balance out the rich flavors.
Can I Use Frozen Pork Chops for This Recipe?
Yes, but be sure to fully thaw them in the fridge overnight before cooking. This helps ensure even cooking and prevents extra moisture from affecting the sear and sauce.
Can I Make This Casserole Ahead of Time?
Absolutely! Assemble the casserole up to the baking step, then cover and refrigerate for up to 24 hours. When ready to cook, bake covered, adding a little extra time if it comes straight from the fridge.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for 3-4 days. Reheat gently in the oven or microwave until warmed through, adding a splash of milk if the sauce thickened too much.
What Can I Serve with Smothered Pork Chop and Scalloped Potato Casserole?
This dish pairs well with simple sides like a crisp green salad, steamed broccoli, or roasted green beans to add freshness and balance the creamy, hearty casserole.