Smothered Pork Chop and Scalloped Potato Casserole is a hearty, comforting dish that brings together tender pork chops baked in a rich, savory gravy with layers of creamy scalloped potatoes. The pork chops get nice and juicy while soaking up all those delicious flavors, and the potatoes turn golden and soft with just enough gooey cheese and cream to make every bite so satisfying.
I love making this casserole on cozy weekends when I want a meal that feels like a warm hug from the inside. One thing I always do is let the dish rest a bit after baking so the gravy really settles and the flavors get even better. It makes the whole meal feel special, even on a casual night.
This casserole is fantastic served straight from the oven with a simple green salad or some steamed veggies on the side. I think it’s one of those dishes that always brings people together around the table, whether for a family meal or a friendly get-together. Plus, leftovers the next day are just as amazing and sometimes even better!
Key Ingredients & Substitutions
Pork Chops: Bone-in pork chops add great flavor and stay juicy. If you prefer a leaner cut, boneless chops work too, but watch the cooking time closely to avoid drying them out.
Potatoes: I like using starchy potatoes like Russets for their creamy texture when baked. Yukon Golds also work well and hold their shape better.
Milk & Butter: Whole milk makes the sauce rich and creamy. For a lighter option, use 2% milk or unsweetened almond milk. Butter helps thicken and flavor the sauce but can be swapped with olive oil for a dairy-free version.
Cheese: Cheddar adds a nice tangy flavor and creaminess. If you want something milder, try mozzarella or Monterey Jack. You can also skip cheese for a simpler sauce.
Herbs & Spices: Thyme, parsley, and paprika bring warmth and depth. Fresh herbs can replace dried if available—just use three times the amount.
How Do You Make Sure Pork Chops Stay Tender and Juicy?
Pork chops can dry out easily, so searing and baking carefully is key. Here’s what I do:
- Season the chops well with salt and pepper before cooking for even flavor.
- Sear them on medium-high heat for 3-4 minutes per side to lock in juices and get a tasty crust.
- Don’t skip resting the chops after baking—letting them sit 5 minutes helps redistribute juices for tenderness.
- Use a meat thermometer to check for 145°F internal temperature—overcooking is the main cause of dry pork.
Equipment You’ll Need
- Large skillet – I love it because it’s great for searing pork chops and making the sauce right in the same pan, saving time and dishes.
- Mixing spoon or whisk – helps you stir the sauce smoothly without lumps.
- Casserole dish – a generously sized dish to layer the potatoes and hold everything during baking.
- Sharp knife and cutting board – for slicing potatoes and onions thinly and evenly.
- Aluminum foil – covers the casserole during baking to keep it moist.
Flavor Variations & Add-Ins
- Sweeten it up with a touch of honey mustard in the sauce for a sweet and tangy flavor.
- Swap the cheddar for pepper jack or Monterey Jack for a milder, melty cheese that blends well with the herbs.
- Add sliced mushrooms or bell peppers in the layers to include more vegetables and flavors.
- Use smoked paprika or add a pinch of cayenne pepper for extra smoky heat.
Smothered Pork Chop and Scalloped Potato Casserole
Ingredients You’ll Need:
For the Pork Chops and Sauce:
- 4 bone-in pork chops (about 1-inch thick)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil or vegetable oil
- 2 cloves garlic, minced
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk (or half-and-half for creamier sauce)
- 1 cup chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley (plus extra for garnish)
- ½ teaspoon paprika
For the Scalloped Potatoes:
- 4 large potatoes, peeled and thinly sliced
- 1 medium onion, thinly sliced
- 1 cup shredded cheddar cheese (optional)
How Much Time Will You Need?
This meal takes about 20 minutes to prep and roughly 1 hour and 15-20 minutes to bake. You’ll start by searing the pork chops and making the sauce, then layering everything in a casserole dish and baking it until tender, juicy, and golden. Remember to let it rest for 5 minutes afterward to lock in the flavors.
Step-by-Step Instructions:
1. Prepare the Pork Chops:
Preheat your oven to 350°F (175°C) and lightly grease a large casserole dish. Season both sides of the pork chops generously with salt and pepper. In a large skillet, heat the olive oil over medium-high heat until hot. Add the pork chops and sear for 3-4 minutes on each side until nicely browned. Remove them from the skillet and set aside.
2. Make the Creamy Sauce:
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Sprinkle in the flour and whisk constantly for 2 minutes to cook off the raw taste. Slowly pour in the milk and chicken broth while whisking continuously until the sauce thickens and becomes smooth. Stir in the thyme, parsley, paprika, salt, and pepper. Add the sliced onions, stir, and cook for a couple of minutes to soften.
3. Assemble and Bake:
Start by layering half of the sliced potatoes in the casserole dish. Pour half of the creamy sauce with onions over the potatoes. If you’re using cheese, sprinkle half of it on top. Repeat the layers with the remaining potatoes, sauce, and cheese. Nestle the browned pork chops on top. Cover the casserole tightly with aluminum foil and bake for 1 hour. Remove the foil and bake uncovered for an additional 15-20 minutes, or until the potatoes are tender, the sauce is bubbly, and the pork chops reach an internal temperature of 145°F.
4. Rest and Serve:
Let the casserole rest for about 5 minutes before serving. This helps the sauce thicken just right and keeps the pork chops juicy. Garnish with freshly chopped parsley and enjoy your comforting, delicious meal!
Can I Use Frozen Pork Chops for This Recipe?
Yes, but be sure to fully thaw them in the refrigerator overnight before cooking. Pat them dry with paper towels to prevent excess moisture and get a nice sear.
What Can I Substitute for Potatoes?
You can try sweet potatoes or Yukon Gold potatoes for a slightly different flavor and texture. Just slice them thinly to ensure even cooking.
Can I Make This Casserole Ahead of Time?
Absolutely! Assemble the casserole without baking, cover tightly, and refrigerate for up to 24 hours. Bake right before serving, adding an extra 10-15 minutes if baking cold.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through, stirring the sauce if needed to keep it creamy.