This comforting Pork Chops and Scalloped Potatoes casserole combines tender pork, creamy cheesy potatoes, and cozy Sunday-dinner vibes in one family-friendly bake.
There’s something special about sliding a bubbling pan of pork chops and scalloped potatoes out of the oven. The edges are lightly browned, the cheesy sauce is thick and creamy, and the potatoes are soft enough to cut with a fork. It’s the kind of meal that makes everyone wander into the kitchen asking, “When do we eat?”
This dish layers simply seasoned, pan-seared pork chops over garlicky, cheddar-smothered potatoes and onions. Everything bakes together in one pan, so the pork juices mingle with the sauce and infuse the potatoes with extra flavor. It feels like a classic Sunday supper, but the prep is straightforward enough for a weeknight.
Whether you’re feeding family, having friends over, or just craving something hearty and nostalgic, this Pork Chops and Scalloped Potatoes casserole is the kind of comfort food that never goes out of style.
Pork Chops and Scalloped Potatoes Ingredients
This is a simple pantry-friendly casserole: a few basic ingredients layered together to give you maximum comfort with minimal fuss. Here’s what you’ll need to build those tender potatoes and juicy chops that bake up in one cozy pan.
- Russet potatoes – Starchy potatoes that bake up tender and creamy, perfect for absorbing the cheesy sauce.
- Onion – Adds sweetness and depth as it softens and melts into the potato layers.
- Butter – Forms the base of the roux and gives the sauce a rich, velvety flavor.
- All-purpose flour – Thickens the milk into a smooth, pourable cheese sauce that clings to every potato slice.
- Whole milk – Creates a creamy, luscious texture for the scalloped potatoes without being too heavy.
- Cheddar cheese – Melts into the sauce, giving it that classic, sharp cheesy flavor in every bite.
- Garlic and onion powder – Season the sauce so it tastes savory and full-bodied all the way through.
- Paprika – Adds gentle warmth and a pretty golden color to both the potatoes and pork chops.
- Salt and black pepper – Essential for seasoning the sauce and the chops so the whole casserole tastes balanced.
- Bone-in pork chops – Juicy, flavorful chops that stay tender as they finish cooking in the oven.
- Olive oil – Helps sear the pork chops quickly, giving them a nice golden crust before baking.
Step-by-Step Pork Chops and Scalloped Potatoes
Taking a few extra minutes to sear the pork and build a homemade cheese sauce makes this casserole taste like it took all day, even though it doesn’t. Here’s how to bring it together.
STEP 1: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish. This prevents sticking and helps the potatoes brown nicely around the edges.
STEP 2: Make the sauce by melting butter in a saucepan over medium heat. Whisk in the flour and cook briefly until it smells toasty, then slowly add the milk, whisking until smooth and thickened.
STEP 3: Season the thickened sauce with garlic powder, onion powder, paprika, salt, and pepper. Remove from the heat and stir in the cheddar until fully melted and silky. Taste and adjust seasoning if needed.
STEP 4: Layer half of the thinly sliced potatoes in the prepared dish, followed by half of the onions. Pour over half of the cheese sauce, spreading it so everything is coated. Repeat with the remaining potatoes, onions, and sauce.
STEP 5: Pat the pork chops dry and season them on both sides with salt, pepper, paprika, and garlic powder. Heat olive oil in a skillet over medium-high heat and sear the chops for a couple of minutes per side until nicely browned.
STEP 6: Nestle the seared pork chops on top of the potatoes. Cover the dish tightly with foil and bake for about 45 minutes, then uncover and continue baking until the potatoes are tender and the pork reaches 145°F (63°C). Rest 10 minutes before serving.
Helpful Tips
- Slice the potatoes thinly and evenly so they cook through at the same time and become perfectly tender.
- Don’t skip searing the chops; that quick browning step adds flavor and helps lock in their juices as they bake.
- If the top browns too quickly, loosely tent with foil for the last part of baking while the potatoes finish softening.
Can I use boneless pork chops?
Yes, boneless chops work too. Choose thicker cuts so they don’t dry out and start checking for doneness a bit earlier, as they often cook faster than bone-in.
How do I keep the potatoes from being crunchy?
Make sure the slices are no thicker than about 1/8 inch and that the dish is tightly covered for the first part of baking. Covering traps steam, helping the potatoes soften fully.
Can I prepare this casserole ahead of time?
You can assemble the potatoes and sauce a few hours in advance, cover, and refrigerate. Sear the pork chops just before baking so they stay juicy and don’t overcook.
What if my sauce seems too thick?
If the sauce tightens up more than you’d like, whisk in a splash or two of extra milk before pouring it over the potatoes. It will continue to thicken slightly in the oven.
Serving Ideas for Pork Chops and Scalloped Potatoes
This casserole is already a complete, stick-to-your-ribs meal, but a few fresh, simple sides can round out the plate and balance the richness of the cheese and pork. Think bright, crisp, and colorful.
- A simple green salad with a tangy vinaigrette cuts through the creaminess and adds freshness to each bite.
- Steamed or roasted green beans, broccoli, or asparagus bring a welcome crunch and a pop of color to the table.
- Buttery dinner rolls or crusty bread are perfect for mopping up the extra cheesy sauce and juices at the bottom of the pan.
Keeping Leftovers Fresh
Leftover Pork Chops and Scalloped Potatoes make a fantastic next-day meal. Let the casserole cool to room temperature, then transfer portions to airtight containers. Store in the refrigerator for up to 3–4 days, keeping the pork and potatoes together so they retain flavor.
To reheat, place a portion in an oven-safe dish, cover with foil, and warm in a 325°F (165°C) oven until heated through. A tiny splash of milk or broth can help loosen the sauce if it has thickened. For a quicker option, use the microwave in short bursts, covering the dish and stirring the potatoes occasionally so they reheat evenly.
Pork Chops and Scalloped Potatoes
Ingredients
For the Potato Base:
- 1 cup sharp cheddar grated
- 2 cups whole milk
- 3 tablespoons unsalted butter
- 1 small yellow onion thinly sliced into rings
- 4 large Russet potatoes peeled and sliced into 1/8-inch rounds
- 3 tablespoons plain flour all-purpose
- 1 teaspoon onion granules
- 1/2 teaspoon smoked paprika
- 1 teaspoon garlic granules
- Ground black pepper and salt to taste
For the Pork Chops:
- 4 bone-in pork loin chops each approximately 1 inch thick
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon freshly cracked black pepper
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish with oil or butter to prevent sticking.
- Begin with the cheese sauce: In a medium-sized saucepan, melt the butter over medium heat. Once fully melted, sprinkle in the flour and whisk continuously for about 1–2 minutes until a light roux forms with a pale golden hue. Slowly incorporate the milk, whisking constantly to avoid lumps. Simmer and stir for 4–5 minutes, or until the mixture thickens to a creamy consistency. Add garlic granules, onion powder, paprika, salt, and pepper. Remove from the stove and stir in the grated cheddar until the sauce is smooth and completely melted.
- Assemble the potato layers: Place half of the potato slices evenly into the bottom of the greased baking dish. Spread half of the sliced onions over the potatoes, then drizzle with half of the prepared cheese sauce. Repeat the layering process with the remaining potato slices, onion, and cheese sauce.
- Prepare the pork chops: Blot each chop dry with a paper towel, then rub both sides with salt, pepper, paprika, and garlic powder. Heat the olive oil in a large skillet over medium-high flame. Sear each pork chop for 2–3 minutes on each side, just until browned—they should still be undercooked in the center.
- Assemble for baking: Arrange the seared pork chops directly on top of the scalloped potatoes in the baking dish. Cover tightly with aluminum foil.
- Transfer the dish to the preheated oven and bake for 45 minutes. Remove the foil and continue baking uncovered for an additional 20–25 minutes, or until the potatoes are easily pierced with a fork and the internal temperature of the pork reaches 145°F (63°C).
- Allow the casserole to rest for about 10 minutes before slicing and serving. This pause will let the cheese sauce settle and thicken slightly for better serving consistency.