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This pork chop and scalloped potato bake is pure comfort, all in one bubbly pan. You get creamy spuds, juicy chops, and melty cheddar for that can't-wait-for-dinner feeling. It's my go-to when I want something cozy, super filling, and a little nostalgic, Midwest-style, right out of the oven.
The first time I put this on the table was for Sunday supper, and everyone wanted more. Since then, it's always requested for birthdays and those cold evenings when you just need a pick-me-up.
Hearty Ingredients
- Fresh parsley: Totally optional but perks up everything with color. Find bunches that look bushy and bright for topping
- Butter: This brings gloss to the sauce. Grab unsalted so you can tweak the taste just right
- Dried thyme and paprika: Add a gentle herby vibe and smoke. Always make sure the thyme smells nice and strong
- Chicken broth: Keeps things juicy and savory without making the dish salty. Go for the low sodium kind
- Milk: Rounds out the richness in your sauce. Whole milk does the trick for creaminess
- All-purpose flour: Turns your sauce smooth and thick. Give it a quick sift so it blends perfectly
- Shredded cheddar cheese: The gooey glue that brings it all together. Sharp cheddar packs the most punch
- Small onion: Gives everything a nice, mellow sweet flavor. The heavier the onion, the more intense the taste
- Thinly sliced potatoes: They’re the base of the bake. Yukon Golds or russets are super creamy when sliced thin and even
- Olive oil: Makes sure the chops get that golden sear. Use a nice extra virgin olive oil for best flavor
- Garlic powder and onion powder: Make both the pork and sauce extra savory. Pick powders with a great aroma for lots of depth
- Salt and black pepper: You need these for both the potatoes and meat. Fresh cracked pepper brings out the zing
- Boneless pork chops: These fill up the casserole and stay moist after searing and baking. An inch thick is perfect for even results
Delicious Step-by-Step
- Rest and Serve:
- Don’t forget to let it sit out of the oven for about ten minutes. That way, the sauce thickens and you get clean slices. Throw on parsley if you want
- Uncover and Finish Baking:
- Pull off the foil then bake fifteen minutes more until you’ve got a super golden and bubbly top
- Bake Covered:
- Seal that baking dish with foil. Pop it in the oven for forty-five minutes so the potatoes steam up soft
- Finish with Sauce and Cheese:
- Pour the last bit of cheese sauce over everything. Sprinkle all the remaining cheddar for best melty topping
- Add Pork and Top Layers:
- After the base, lay your seared pork chops down then top with the last of your potatoes
- Layer the Casserole:
- Grease your dish, drop in half your potatoes, then pour on half the cheese sauce
- Finish the Sauce:
- Now toss in your thyme, paprika, and one cup cheddar—stir till it’s all smooth and gooey. Kill the heat
- Build the Cheese Sauce:
- Dust flour over onions, stir around for a couple minutes to lose the raw taste. Slowly pour in milk, then broth, and whisk constantly till thick and bubbly
- Cook the Onions:
- Stir butter into the skillet and drop heat down. Let onions go for five minutes while stirring, until they're soft and sweet, not burnt
- Sear the Pork Chops:
- Swirl olive oil into a skillet heated to medium-high. Put the pork chops in and cook each side three to four minutes for a browned crust. Pull them out for later
- Season the Pork Chops:
- Sprinkle all your seasonings over both sides. Really rub it in so the flavors stick
- Set the Oven:
- Turn your oven to 375 degrees Fahrenheit so the top ends up golden brown every time
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Don’t Miss These Facts
- Loads up on both calcium and protein in each serving
- Potatoes soak up all the cheesy cream for dreamy texture
- Leftovers are delicious and so easy for next-day lunches
The way the cheese gets all brown and bubbly on top is my favorite. My kids always join in to pour on the last cheddar, which makes baking this together a small family tradition.
How to Store Leftovers
Wait until it’s fully cool, then cover and stash in the fridge for up to four days. You can zap slices in the microwave. To freeze, wrap tight with wrap and foil—thaw in the fridge before reheating so it comes back creamy.
Switching Ingredients
Try sweet potatoes in place of regular for something lighter and a bit sweet. For more richness, pour in half and half instead of milk. Swap some cheddar for Monterey Jack or even a little Gruyere for a new flavor round.
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Ways to Serve It
We love this casserole with a crisp green salad or hot steamed broccoli for balance. Fresh rolls or some cornbread make it feel even more homey. It steals the show on any holiday or potluck table at our place.
How This Dish Became a Thing
Pork chops smothered with creamy potatoes have been a Midwest family favorite forever. It’s all about making meals that fill everyone up and bring folks together. You’re carrying on a cozy, practical tradition that started at big family gatherings where everyone pitched in.
Common Questions
- → Which potatoes work out best?
Go for Yukon Golds or Russets since they slice up easily and turn out super creamy.
- → Can I throw in bone-in chops?
Sure thing—bone-in gives even more taste, but might need a bit more oven time.
- → What's the trick for that crispy cheesy top?
Just peel off the foil in the last 15 minutes so the cheese bubbles up and browns to a crisp.
- → Is it fine to prep this early?
Absolutely. You can put the whole thing together ahead, chill in the fridge, then pop it in the oven when you're ready.
- → Got any swap tips?
Sub in sweet potatoes or toss in some cooked bacon or sautéed mushrooms if you’re feeling creative.