Pork Chops and Scalloped Potatoes
A timeless comfort dish, this baked ensemble of golden-seared pork chops nestled atop layers of tender, creamy scalloped potatoes is reminiscent of home-cooked Sunday suppers. A velvety cheese sauce, aromatic spices, and hearty ingredients combine to create a deeply satisfying meal with rich flavors and nostalgic warmth.
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Servings: 5
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.