Smothered Pork Chop and Scalloped Potato Casserole is a cozy and comforting dinner that brings together tender pork chops and rich, creamy potatoes in one delicious bake. The pork chops are cooked until juicy and then smothered in a flavorful gravy that seeps into every layer of thinly sliced potatoes. It’s a classic combo that feels like a warm hug from the oven.
I love how this casserole combines two favorites into one easy dish. The pork chops stay nice and tender, while the scalloped potatoes soak up all those tasty juices, making every bite feel satisfying and hearty. This is one of those meals I like to make on a weekend when I have a little time to let everything cook slowly and come together perfectly.
Serving this dish with a simple side salad or steamed green veggies makes it feel balanced but still very comforting. It’s the kind of meal that everyone at the table can’t wait to dig into, especially on chilly nights. I always find myself going back for seconds and thinking about how this recipe is a winner for any family dinner night.
Key Ingredients & Substitutions
Pork Chops: Bone-in chops add great flavor and stay juicy. If you prefer leaner meat, boneless chops work too, but watch cooking time as they cook faster.
Potatoes: Yukon Gold are my favorite for scalloped potatoes because they hold shape and get creamy. Russets work well if you want a softer texture.
Milk & Broth: Whole milk makes the sauce rich and creamy. You can swap for 2% milk or a dairy-free alternative like oat milk for lighter or dairy-free versions. Chicken broth adds flavor; vegetable broth works if you prefer.
Flour & Butter: These create the base for the creamy sauce. For gluten-free, try using a gluten-free flour blend or cornstarch instead of all-purpose flour.
Cheese: Cheddar adds nice tang and richness. Feel free to skip or swap for mozzarella or Gruyère for a different flavor.
How Do You Get Tender Pork Chops Without Drying Them Out?
The secret is browning and slow cooking in the sauce:
- Season and brown the pork chops on medium-high heat for a flavorful crust—about 3-4 minutes per side.
- Remove them before making the sauce to prevent burning.
- Simmer them gently in the creamy sauce during baking to keep them moist and tender.
- Cover the casserole while baking to trap steam and heat evenly.
- Use a meat thermometer to check for 145°F internal temp to avoid overcooking.
This method locks in juices and gives a tasty crust without toughness.
What’s the Best Way to Make a Smooth, Thick Cream Sauce?
Start with a roux, which is equal parts flour and butter cooked briefly:
- Cook flour and butter together for 1-2 minutes to remove the raw flour taste—don’t rush this!
- Add warm milk and broth slowly while whisking constantly to prevent lumps.
- Simmer the sauce gently, whisking often, until it thickens and coats the back of a spoon.
- Add herbs and cheese at the end for flavor and richness.
If your sauce gets too thick, stir in a splash of broth or milk before baking.
Equipment You’ll Need
- Large oven-safe skillet or Dutch oven – I like this because it goes from stovetop to oven without extra dishes.
- Sharp knife and cutting board – makes slicing potatoes and onions easy and even.
- Measuring spoons and cups – for precise seasoning and liquids.
- Whisk – helps you make a smooth, lump-free sauce.
- Aluminum foil or lid – covers the casserole during baking to keep it moist.
- Optional: Broiler-safe pan or oven-safe skillet for browning the top – for finishing with a golden crust.
Flavor Variations & Add-Ins
- Swap pork chops for boneless pork loin or chicken breasts for a lighter version.
- Add sliced mushrooms or sautéed spinach between potato layers for extra flavor and veggies.
- Use shredded cheese like mozzarella or pepper jack instead of cheddar for a different cheesy kick.
- Spice it up with a dash of paprika, cayenne, or hot sauce added to the sauce for heat.
Smothered Pork Chop and Scalloped Potato Casserole
Ingredients You’ll Need:
For The Pork Chops and Seasoning:
- 4 bone-in pork chops (about 1 inch thick)
- Salt and black pepper, to taste
- 1 teaspoon paprika
- 2 tablespoons olive oil or vegetable oil
For The Scalloped Potatoes and Sauce:
- 4 large potatoes, thinly sliced (Yukon Gold or Russet)
- ½ medium onion, thinly sliced
- 3 cloves garlic, minced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup chicken broth
- ½ cup grated sharp cheddar cheese (optional)
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- 1 teaspoon dried parsley or fresh parsley, chopped, plus extra for garnish
- Fresh rosemary sprigs for garnish (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes prep time to slice, brown, and prepare the sauce. Then, you’ll bake the casserole covered for 1 to 1 ¼ hours so the potatoes get tender and the pork chops cook through. Including optional browning at the end, plan on roughly 1 hour and 30 minutes total from start to finish.
Step-by-Step Instructions:
1. Season and Brown the Pork Chops:
Season both sides of your pork chops generously with salt, pepper, and paprika. Heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add the pork chops and brown each side for about 3 to 4 minutes until you get a nice golden crust. Remove the chops and set them aside for now.
2. Sauté Onions and Garlic, Make the Sauce:
In the same skillet, melt the butter over medium heat. Add the minced garlic and sliced onions, cooking for 2 to 3 minutes until fragrant and softened but not browned. Sprinkle in the flour and stir constantly for 1 to 2 minutes to cook out the raw flour taste. Slowly whisk in the milk and chicken broth, stirring to keep the sauce smooth. Simmer gently for 3 to 5 minutes until thickened.
3. Add Herbs and Cheese:
Now stir in your thyme, parsley, and the cheddar cheese if you’re using it. Taste the sauce and add more salt or pepper as needed to get just the right flavor.
4. Layer the Casserole:
Arrange half the sliced potatoes evenly over the sauce in the skillet. Pour half the sauce over the potatoes. Place the browned pork chops on top. Then add the remaining potatoes around and slightly over the chops. Pour the rest of the sauce evenly over everything to coat the potatoes and pork.
5. Bake Covered:
Cover the skillet tightly with a lid or aluminum foil. Bake in your preheated 350°F (175°C) oven for 1 to 1 ¼ hours. The potatoes should be tender when pierced with a fork, and the pork chops should be fully cooked to 145°F (63°C) internally.
6. Brown the Top (Optional):
For a nice golden topping, remove the cover during the last 10 to 15 minutes of baking. You can also broil on high for 3 to 5 minutes at the end—just watch carefully so it doesn’t burn.
7. Garnish and Serve:
Sprinkle chopped fresh parsley and place rosemary sprigs on top just before serving. Dish out the creamy, hearty pork chops with those tender scalloped potatoes and enjoy!
Can I Use Frozen Pork Chops?
Yes! Just make sure to fully thaw them in the fridge overnight before cooking. Pat them dry with paper towels to avoid extra moisture when browning.
Can I Prepare This Casserole Ahead of Time?
Absolutely. You can assemble the casserole up to step 6, then cover and refrigerate for up to 24 hours. When ready, bake as directed, adding a little extra time if cold from the fridge.
How Do I Store Leftovers?
Cool leftovers completely and store in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warm throughout.
What Can I Serve with Smothered Pork Chops and Scalloped Potatoes?
This dish is hearty on its own, but a simple green salad, steamed vegetables, or roasted Brussels sprouts make great, light side options.
