scalloped potatoes and pork chops recipe

Written ByJenny Smyth Posted on
scalloped potatoes and pork chops recipe
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The Best scalloped potatoes and pork chops recipe

I’m so excited to share this scalloped potatoes and pork chops recipe with you all. As a busy mom, I’m always on the lookout for easy and delicious meals that my family will love.

This recipe has been a staple in our household for years, and it’s perfect for any occasion – whether it’s a weeknight dinner or a special Sunday meal. The combination of tender pork chops, creamy scalloped potatoes, and a hint of cheese is absolute perfection.

I’ve served this dish at countless family gatherings and parties, and it’s always a crowd-pleaser. The best part?

It’s incredibly easy to make, requiring just a few ingredients and some simple prep work. Plus, the leftovers are just as tasty as the first serving, making it an excellent option for meal prep or packing lunches for the next day.

So go ahead, give this recipe a try, and get ready to impress your loved ones with its rich flavors and satisfying textures!

Scalloped Potatoes and Pork Chops

Scalloped Potatoes and Pork Chops

4.9 from 1790 votes

A comforting one-pan meal featuring tender pork chops baked on a bed of creamy, cheesy scalloped potatoes. The potatoes soak up the savory juices from the pork, creating a rich and satisfying dish perfect for a family dinner.

Prep Time20 mins
Cook Time55 mins
Resting Time0 mins
Total Time1 hour 15 mins
Servings: 4Cuisine: InternationalCalories: 520 kcal

🥘Ingredients

For the Pork Chops

4 bone-in pork chops (about 1 inch thick)
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil

For the Scalloped Potatoes

4 medium Yukon Gold potatoes (about 2 pounds), peeled and thinly sliced (1/8 inch thick)
1 medium yellow onion, thinly sliced
2 cloves garlic, minced
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 1/2 cups shredded sharp cheddar cheese

👨‍🍳Directions

1Preheat the oven to 375°F.
2Pat the pork chops dry with paper towels and season both sides with 1 teaspoon salt and 1/2 teaspoon pepper.
3Heat the olive oil in the oven-safe skillet over medium-high heat until shimmering.
4Sear the pork chops for 3 to 4 minutes per side until golden brown, then transfer them to a plate and set aside.
5Reduce the heat to medium and melt the butter in the same skillet.
6Add the sliced onion and cook, stirring occasionally, for 5 to 6 minutes until softened and translucent.
7Add the minced garlic and cook for 1 minute until fragrant.
8Sprinkle the flour over the onions and cook, stirring constantly, for 1 to 2 minutes to form a roux.
9Slowly whisk in the milk and heavy cream, scraping up any browned bits from the bottom of the skillet.
10Add 1 teaspoon salt, 1/2 teaspoon pepper, and the nutmeg, and bring the sauce to a gentle simmer.
11Cook for 2 to 3 minutes, whisking constantly, until the sauce thickens enough to coat the back of a spoon.
12Remove the skillet from the heat and stir in 1 cup of the shredded cheddar cheese until melted and smooth.
13Layer half of the sliced potatoes and half of the sauce in the skillet, then repeat with the remaining potatoes and sauce.
14Nestle the seared pork chops into the potato mixture, pushing them down slightly so they are partially submerged.
15Sprinkle the remaining 1/2 cup of cheddar cheese evenly over the top.
16Bake uncovered for 40 to 45 minutes, until the potatoes are tender when pierced with a fork and the sauce is bubbly and golden brown on top.
17Let the dish rest for 5 to 10 minutes before serving.

🔧Equipment

Large oven-safe skillet (12-inch) or Dutch oven
Mixing bowl
Chef’s knife
Cutting board
Measuring cups and spoons
Whisk
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 520 kcal🧈Total Fat: 28g💛Saturated Fat: 14g❤️Cholesterol: 120mg🧂Sodium: 890mg🌾Total Carbs: 35g🥦Dietary Fiber: 3g🍬Sugars: 6g🥩Protein: 35g

📝Notes

For extra flavor, add a sprig of fresh thyme or rosemary to the sauce while it simmers. If your skillet is not oven-safe, transfer the potato mixture to a greased 9×13 inch baking dish before adding the pork chops and cheese.

Watch Video Of How Scalloped Potatoes and Pork Chops Works

This scalloped potatoes and pork chops recipe is always a good idea for any occasion – whether it’s a weeknight dinner or a special Sunday meal.

The leftovers are just as tasty as the first serving, making it an excellent option for meal prep or packing lunches for the next day.

Plus, it’s incredibly easy to make, requiring just a few ingredients and some simple prep work.

❓ Frequently Asked Questions About Scalloped Potatoes and Pork Chops

Q: What type of potatoes are best for scalloped potatoes?

A: For scalloped potatoes, you’ll want to use high-starch potatoes like Russet or Idaho. These varieties will yield a fluffier, more tender result than waxy potatoes like Yukon Gold or red bliss.

Q: Can I use frozen pork chops instead of fresh?

A: While frozen pork chops can be used as a substitute, they may not cook as evenly or retain their moisture as well as fresh chops. If you do choose to use frozen, make sure to thaw them properly before cooking.

Q: How do I prevent the potatoes from becoming too brown during cooking?

A: To prevent over-browning, cover the dish with aluminum foil during the last 30 minutes of cooking. This will help retain moisture and prevent excessive browning.

Q: Can I make scalloped potatoes ahead of time?

A: Yes, you can prepare the scalloped potato mixture up to a day in advance. Simply assemble the ingredients in a separate container and store it in the refrigerator until ready to bake.

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