Pork Chop Scalloped Potato (Printable Version)
# What You'll Need:
→ For the Pork Chops
01 -
2 tablespoons olive oil
02 -
1 teaspoon garlic powder
03 -
1 teaspoon onion powder
04 -
1/2 teaspoon black pepper, freshly ground
05 -
6 boneless pork chops
06 -
1 teaspoon sea salt, fine
→ For the Scalloped Potatoes
07 -
1 small yellow onion, thin slices
08 -
4 cups potatoes, cut into thin rounds
→ For the Cheese Sauce
09 -
1/2 teaspoon smoked paprika
10 -
2 tablespoons all-purpose flour
11 -
2 cups whole milk
12 -
1 teaspoon dried thyme
13 -
2 cups shredded cheddar cheese, separated
14 -
1/2 cup chicken broth
15 -
2 tablespoons unsalted butter
→ Optional Garnish
16 -
Fresh parsley, chopped
# How to Make It:
01 -
Fire up your oven to 190°C. Coat a big baking dish with a bit of oil or butter and set it aside.
02 -
Grab some paper towels to dry off the pork chops, then sprinkle both sides with salt, pepper, garlic powder, and onion powder until they’re nicely coated.
03 -
Pour olive oil into your skillet and let it get hot on medium-high. Lay in the pork chops and let them get a nice sear for about 3 or 4 minutes each side. Move them out and set them aside for now.
04 -
Toss the butter into the hot skillet. Throw in the onion slices and cook, stirring now and then, for five minutes or until they're soft and clear.
05 -
Dust the onions in the skillet with flour. Stir for around 2 minutes until you get a pale, smooth mixture. Whisk in milk and chicken broth a bit at a time so you don’t get lumps. Keep stirring. In about 5 minutes, it’ll get thick.
06 -
Pour in the thyme and paprika, then drop in one cup of the shredded cheddar. Stir it around until everything’s melted together and smooth, then take the pan off the heat.
07 -
Lay half the potato rounds in the bottom of your greased baking dish, overlapping. Top with about half your cheese sauce and smooth it out.
08 -
Put the browned pork chops right over the potatoes. Pile on the rest of the potato slices to cover everything up.
09 -
Pour over the rest of your cheese sauce. Scatter the last cup of cheddar all over the top.
10 -
Cover the baking dish tightly with foil and pop it into the oven for 45 minutes.
11 -
Peel off the foil and bake it another 15 minutes so it gets bubbly and the cheese on top turns golden and crisp.
12 -
Give the casserole a 10-minute break before slicing it up. If you want, sprinkle over some fresh parsley to finish it off.
# Additional Tips:
01 -
Got leftovers? Try layering cooked mushrooms or bits of bacon with your potatoes for extra flavor. Want it spicy? Toss in a pinch of red pepper flakes. You can even use sweet potatoes if you’re after something lighter.