Description
This Heavenly Smothered Pork Chop and Scalloped Potato Delight features juicy, bone-in pork chops seared to golden perfection and baked with layers of creamy, cheesy scalloped potatoes. Flavored with a rich homemade sauce made from sautéed onions, garlic, cheddar cheese, and fresh thyme, this comforting American classic is perfect for a satisfying family dinner.
Ingredients
Scale
Pork Chops and Seasoning
- 4 bone-in pork chops, about 1 inch thick
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
Sauce and Sauté
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup low-sodium chicken broth
- 1 cup shredded cheddar cheese
- 1 teaspoon fresh thyme leaves
Potatoes and Topping
- 2 pounds russet potatoes, peeled and thinly sliced
- 1 cup heavy cream
- 1/2 teaspoon salt (for potatoes)
- 1/2 teaspoon black pepper (for potatoes)
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Preheat and season: Preheat your oven to 375°F. Season the pork chops on both sides with salt, black pepper, garlic powder, and paprika to ensure full flavor penetration.
- Sear the pork chops: Heat olive oil in a large skillet over medium-high heat. Sear the pork chops for 3 to 4 minutes per side until they develop a golden-brown crust. Remove them from the skillet and set aside.
- Sauté onions and garlic: In the same skillet, melt butter. Add the thinly sliced onions and sauté until soft and lightly caramelized, about 5 to 7 minutes. Add minced garlic and cook for 30 seconds until fragrant.
- Make the roux and sauce: Stir in the flour and cook for 1 minute to form a roux. Gradually whisk in whole milk and chicken broth, blending until smooth. Simmer the sauce to thicken, then stir in shredded cheddar cheese and fresh thyme leaves until melted and creamy.
- Layer the potatoes: Grease a baking dish. Layer half of the thinly sliced potatoes evenly, seasoning with half of the salt and pepper. Pour half of the creamy sauce over the potatoes. Repeat layering with remaining potatoes and sauce.
- Add pork chops and cheese topping: Arrange the seared pork chops on top of the potato layers. Pour any remaining skillet sauce over the pork chops. Sprinkle the grated Parmesan cheese evenly across the top.
- Bake covered: Cover the baking dish with foil and bake in the preheated oven for 45 minutes to allow the flavors to meld and potatoes to start cooking through.
- Finish baking uncovered: Remove the foil and bake for an additional 20 to 25 minutes until the potatoes are tender and the top is golden brown and bubbly.
- Rest and garnish: Let the dish rest for 10 minutes after baking to set. Garnish with chopped fresh parsley before serving for a fresh finish and color contrast.
Notes
- For extra flavor, add sliced mushrooms when sautéing the onions to deepen the savory profile.
- You can substitute Gruyere cheese instead of cheddar for a richer, nuttier taste in the sauce.
- Use a mandoline slicer to achieve evenly thin potato slices for consistent cooking and texture.
