I’ve been making this pork chops and scalloped potatoes recipe for years, and it’s always a crowd-pleaser. It’s a classic comfort food dish that never fails to impress my family and friends. I remember first trying this recipe at a friend’s house, and I was hooked from the first bite.
The combination of the tender pork chops and the creamy scalloped potatoes is just magic. Over the years, I’ve tweaked the recipe to make it my own, but the core ingredients remain the same. This dish is perfect for special occasions like holidays or family gatherings, but it’s also great for a quick weeknight dinner.
One of the best things about this recipe is how easy it is to make. Even on a busy day, I can have this meal on the table in under an hour. And let’s be real – who doesn’t love a good comfort food?
The smell of sizzling pork chops and melting cheese is just heavenly. I’ve tried various types of potatoes over the years, but I always come back to Russet or Yukon Golds for their buttery flavor and fluffy texture. This recipe has become a staple in our household, and I’m sure it will be in yours too once you try it.
The key to this recipe is using high-quality ingredients and not overcomplicating things – just let the flavors shine through! I’ve made this dish for countless potlucks, family gatherings, and even just a quick weeknight dinner, and it always gets rave reviews.
Pork Chops and Scalloped Potatoes
4.8 from 1052 votes
This comforting dish features tender pork chops baked over creamy, thinly sliced potatoes. The potatoes cook in a rich, cheesy sauce while the pork chops stay juicy and flavorful.
4 medium russet potatoes, peeled and thinly sliced (about 1/8 inch thick)
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups whole milk
1/2 cup heavy cream
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground nutmeg
1 cup shredded sharp cheddar cheese
For the Pork Chops
4 boneless pork chops, about 1 inch thick (6 ounces each)
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon dried thyme
👨🍳Directions
1Preheat the oven to 375°F.
2Pat the pork chops dry with paper towels, then season both sides evenly with 1 teaspoon salt, 1/2 teaspoon black pepper, garlic powder, and dried thyme. Set aside.
3In a medium saucepan over medium heat, melt the butter.
4Whisk in the flour and cook for 1 minute, stirring constantly, until the mixture is golden and bubbly.
5Gradually whisk in the milk and heavy cream, then add 1 teaspoon salt, 1/2 teaspoon pepper, and nutmeg.
6Continue whisking until the sauce thickens enough to coat the back of a spoon, about 3 to 4 minutes.
7Remove from heat and stir in the shredded cheddar cheese until melted and smooth.
8Arrange half of the sliced potatoes in an even layer in the bottom of the skillet or baking dish.
9Pour half of the cheese sauce over the potatoes, spreading it evenly.
10Layer the remaining potato slices on top, then pour the rest of the sauce over them, ensuring all potatoes are coated.
11Cover the dish tightly with aluminum foil and bake for 45 minutes.
12The potatoes should be nearly tender when pierced with a fork.
13Remove the foil and continue baking for 10 minutes, until the sauce is bubbly and the top begins to brown.
14While the potatoes bake, heat olive oil in a separate large skillet over medium-high heat until shimmering.
15Sear the pork chops for 3 to 4 minutes per side, until a golden brown crust forms.
16The internal temperature should reach 135°F for medium doneness.
17Remove the potato dish from the oven and place the seared pork chops on top of the potatoes, nestling them slightly into the sauce.
18Return the dish to the oven, uncovered, and bake for 15 to 20 minutes, until the pork chops reach an internal temperature of 145°F and the potatoes are fully tender.
19Let the dish rest for 5 minutes before serving.
20The sauce will thicken slightly as it cools.
21Serve the pork chops alongside the creamy scalloped potatoes.
🔧Equipment
Large oven-safe skillet or baking dish (10-inch or similar)
For extra flavor, add a sprinkle of paprika or cayenne to the cheese sauce. You can substitute Gruyere or Monterey Jack for the cheddar. If the potatoes brown too quickly, tent loosely with foil during the final bake.
Watch Video Of How Pork Chops and Scalloped Potatoes Works
This pork chops and scalloped potatoes recipe is truly one of my go-to comfort foods that never fails to hit the spot. Its ease of preparation and delicious flavor make it perfect for any occasion – whether it’s a family gathering or a quick weeknight dinner.
One of my favorite things about this recipe is how versatile it is – feel free to customize with your favorite toppings or mix-ins! When storing leftovers, be sure to keep them refrigerated at 40°F (4°C) or below within two hours after cooking – reheat only once before consuming again.
❓ Frequently Asked Questions About Pork Chops and Scalloped Potatoes
Q: Can I use other types of potatoes besides Russet?
A: While Russet potatoes are my top choice, you can use other types like Yukon Golds or even sweet potatoes for a twist on this classic dish.
Q: How do I prevent the scalloped potatoes from burning?
A: To prevent burning, make sure to cover the dish with foil during baking – especially if you’re using high heat or cooking with oil.
Q: Can I use leaner cuts of pork instead of traditional pork chops?
A: While traditional pork chops are ideal for this recipe, you can use leaner cuts like tenderloin or loin chops if you prefer – just adjust cooking times accordingly.
Q: What if I don’t have any cream or butter on hand?
A: If you don’t have cream or butter available, you can substitute with half-and-half or even Greek yogurt for added moisture – though results might vary slightly.
Q: Can I prepare this dish ahead of time?
A: Yes – assemble the casserole up to a day ahead of time, then refrigerate until ready to bake – just adjust cooking times according to your schedule.
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