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This Smothered Pork Chop and Scalloped Potato Casserole brings together juicy pork chops and tender layers of cheesy potatoes for the kind of meal that feels like a hug from the inside out. The creamy onion garlic sauce melts into the potatoes while the pork cooks up perfectly on top, creating a one pan dinner that always gets rave reviews in my house. It is my favorite choice for a Sunday supper that will have everyone excited for leftovers the next day.
I remember the first time I tried this at my grandmother's table, and even now I can recall how welcoming and special it felt. This casserole is one of those recipes that quickly became a tradition in my own kitchen.
Ingredients
- Bone in pork chops: about one inch thick for the best juicy flavor look for well marbled chops from a local butcher if possible
- Salt and pepper to taste: these pantry basics bring out all the other flavors
- Vegetable oil: helps sear the pork and create a golden crust
- Large onion thinly sliced: adds sweetness and depth to the sauce
- Garlic cloves minced: infuses the dish with rich aromatic flavor
- All purpose flour: thickens the sauce for extra creaminess look for unbleached flour for best results
- Milk: the creamy base of your sauce whole milk adds richness
- Chicken broth: gives extra flavor to the sauce homemade or low sodium is ideal
- Potatoes thinly sliced: Yukon Golds or Russets are best for their starch and creamy texture try to choose firm smooth potatoes with no green spots
- Shredded cheddar cheese: melts beautifully and gives a sharp tang grate your own to avoid additives
- Paprika: adds warm color and a little smoky flavor use fresh paprika for a more pronounced aroma
- Fresh parsley chopped for garnish: brings brightness and color
Step by Step Instructions
- Prepare the Pork Chops:
- Pat pork chops dry and season generously with salt and pepper on both sides. Heat vegetable oil in a large skillet over medium high heat and brown the chops for about three minutes per side until golden. Set aside to rest.
- Make the Onion Garlic Sauce:
- Lower the heat to medium and add thinly sliced onions and minced garlic to the same skillet. Stir and cook for about five to seven minutes until onions turn translucent and fragrant. Sprinkle flour over the onions and stir continuously for two minutes to make a light roux.
- Finish the Cream Sauce:
- Slowly pour in milk while whisking to avoid lumps then add chicken broth. Keep stirring for about five minutes until the sauce thickens to the consistency of light gravy. Take the skillet off the heat.
- Layer the Casserole:
- In a large casserole dish lay half the potato slices in overlapping layers. Spoon half the onion sauce evenly over the potatoes and sprinkle with half the cheese. Repeat with the remaining potatoes sauce and cheese. Finish with a dusting of paprika on top.
- Add Pork Chops and Bake:
- Arrange browned pork chops on top of the layered potatoes and cheese. Cover the casserole tightly with foil and place in your preheated oven at three hundred fifty degrees Fahrenheit or one hundred seventy five degrees Celsius. Bake for one hour.
- Finish Baking and Serve:
- Remove the foil from the casserole and continue baking for fifteen to twenty minutes until the pork is cooked through and the potatoes are fork tender. Let the dish rest for ten minutes before scattering with chopped parsley and serving.
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Ever since I started adding fresh chopped parsley as a garnish it has given each bite a pop of freshness that really elevates the whole meal. Many of my best kitchen memories involve sharing this casserole with my family during chilly evenings when we all needed a little extra comfort.
Storage Tips
To store leftovers cool the casserole completely then cover tightly with foil or transfer to airtight containers. Refrigerate for up to three days. When reheating cut into portions and use the oven or microwave until steaming hot. If the casserole dries out add a splash of milk before reheating to restore creaminess.
Ingredient Substitutions
If you want to lighten things up swap some of the milk for low fat options or use Greek yogurt in place of some cream. Boneless pork chops or chicken thighs also work but reduce baking time so they do not dry out. For the cheese Gruyère or Monterey Jack melt well and add a different character to the sauce.
Serving Suggestions
This casserole stands on its own but I love serving it with a crisp green salad or roasted green beans. For a true Southern style meal add sweet cornbread or lightly buttered rolls. Steamed broccoli or carrots make for a fresh and vibrant side that balances the rich sauce.
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Cultural and Historical Context
Smothered pork chops and scalloped potatoes have their roots in Southern comfort food culture where resourcefulness meets deep flavors. Both components highlight techniques that turn basic pantry staples into memorable meals. Over generations this style of casserole has become a symbol of shared family moments and coming together over good food.
Commonly Asked Questions
- → What type of potatoes are best for this casserole?
Starchy varieties like Russets or Yukon Golds are ideal, as they hold up during baking and absorb the creamy sauce perfectly.
- → Should the pork chops be seared before baking?
Yes, browning the pork chops in a skillet first locks in their juices and adds deep, savory flavor to the finished dish.
- → Can different cheeses be used?
Absolutely! While cheddar is classic, you can try Gruyère, mozzarella, or a blend like Parmesan for a new flavor profile.
- → Do leftovers keep well?
Yes, the flavors actually improve overnight, making this dish perfect for meal prep or enjoying the next day.
- → How can I customize the casserole?
You can add vegetables, use fresh herbs for extra aroma, or adjust the seasoning by adding herbs or a pinch of heat.
- → What sides pair well with this casserole?
Crisp green salads, steamed vegetables, or garlic bread complement the rich and creamy main dish perfectly.