A comforting pork chop scalloped potato casserole made with tender pork chops, creamy sauce, and layers of potatoes—an easy heirloom family recipe. From my mother's recipe box.
The pork chops rest right on top of layers of creamy potatoes, soaking up all that rich, homemade sauce as it bakes. It’s the kind of meal that fills the kitchen with warmth and makes you look forward to dinnertime.
Recipes like this don’t need anything fancy—they’re built on simple steps and good ingredients, just the way home cooking should be.
Ingredients:
4 bone-in pork chops, about 1-inch thick
Salt and pepper, to taste
1 Tbs. olive oil
1 onion, thinly sliced
3 cloves garlic, minced
3 Tbs. flour
1 1/2 c. milk (or 2 c. for extra creamy potatoes)
1 c. chicken broth
2 pounds potatoes, thinly sliced
1 c. shredded cheddar cheese
1 tsp. paprika
Fresh parsley, chopped (for garnish)
Directions:
Preheat oven to 350°F.
Season both sides of the pork chops with salt and pepper.
In a cast iron skillet over medium-high heat, heat the oil. Sear the pork chops for 3–5 minutes per side, until golden brown. Remove and set aside.
In the same skillet, add the onion and garlic. Cook, stirring, until the onion is softened and translucent.
Sprinkle in the flour and cook, stirring constantly, for 1 minute to remove the raw flour taste.
Gradually whisk in the milk and chicken broth. Cook, stirring, until the sauce thickens. Be sure to scrape the bottom of the skillet to get the flavorful bits into the sauce. Remove from heat.
Lightly butter a casserole dish. Layer half of the sliced potatoes evenly in the bottom.
Pour half of the sauce over the potatoes, then sprinkle with half of the cheese.
Repeat with the remaining potatoes, sauce, and cheese.
Sprinkle paprika evenly over the top.
Place the seared pork chops on top of the potato layers.
Cover and bake for 1 hour.
Remove the cover and bake an additional 15–20 minutes, or until the potatoes are tender and the pork reaches an internal temperature of 145°F (or higher for more tenderness).
Let stand for 10 minutes before serving. Garnish with fresh parsley if desired.
Tips for Best Success:
- Slice potatoes thin and evenly (a mandoline helps) for even cooking
- Don’t skip searing—it adds a lot of flavor
- Stir the sauce constantly to avoid lumps
- If potatoes aren’t tender, cover and bake a bit longer
- Let it rest before serving so the sauce sets properly
Variations & Substitutions:
- No Cheese Version: Omit cheese for a more traditional scalloped potato style
- Extra Creamy: Replace part of the milk with heavy cream
- Add Vegetables: Layer in mushrooms or thinly sliced carrots
- Boneless Pork Chops: Can be used, but reduce cooking time slightly
- Different Cheese: Try Colby Jack or Gruyère for a richer flavor
- Herb Addition: Add thyme or rosemary to the sauce
Serving Suggestions:
- Serve with green beans or buttered peas
- Add a simple side salad for balance
- Pair with warm dinner rolls or biscuits
- A side of applesauce complements the pork nicely
How to Store:
- Refrigerator: Store in an airtight container for up to 3–4 days
- Reheat: Warm in the oven (covered) or microwave until heated through
- Freezing: Can be frozen, though potatoes may soften slightly upon thawing
Frequently Asked Questions:
Can I make this ahead of time?
Yes—assemble the casserole, cover, and refrigerate. Bake when ready (add a few extra minutes).
Why are my potatoes still firm?
They may be sliced too thick. Continue baking covered until tender.
Do I have to sear the pork chops first?
You can skip it, but searing adds much better flavor.
Can I use russet or Yukon gold potatoes?
Yes—both work well. Yukon golds will be slightly creamier.
Is the pork safe at 145°F?
Yes, that’s the recommended safe temperature. Cooking higher will make it more tender.
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