Smothered Pork Chop and Scalloped Potato Casserole is a homey, comforting dish that brings together juicy pork chops and creamy, cheesy scalloped potatoes in one warm, satisfying meal. The pork chops get smothered in a rich gravy that’s full of flavor, while the scalloped potatoes add layers of gooey, tender goodness that everyone loves around the dinner table.
I always think of this casserole as the ultimate comfort food that feels like a big, cozy hug on a plate. I like to use simple ingredients that come together nicely without any fuss, and the way the gravy sinks into the potatoes is just a little touch of magic. Plus, it’s a one-dish wonder, so cleanup feels easy after a hearty meal.
My favorite way to serve this is with a crisp green salad or some steamed veggies on the side—something fresh to balance all the creamy and rich goodness. It’s one of those dishes that always gets requested back because it’s filling, tasty, and just plain satisfying. I bet once you try it, it’ll become a favorite for your family too.
Key Ingredients & Substitutions
Pork Chops: Bone-in pork chops add flavor and stay juicy. If you prefer, boneless chops can work but watch cooking time as they cook faster.
Potatoes: Yukon gold or yellow potatoes are best for scalloped potatoes because they hold their shape well and become creamy. Russets can be used but may get mushy.
Dairy: Whole milk or heavy cream adds richness. For a lighter dish, use 2% milk or a mix of milk and broth. Butter helps with flavor and a silky sauce.
Cheeses: Sharp cheddar and Parmesan make the sauce cheesy and flavorful. You can swap cheddar with Monterey Jack or Gruyère for a different twist.
Herbs & Mustard: Fresh thyme is key for that earthy note, but dried thyme works too—just use less. Dijon mustard brightens the gravy; skip it if you don’t have any.
How Do You Get Tender Pork Chops with a Golden Brown Crust?
Getting juicy pork chops with a great crust is all about heat and timing. Here’s how I do it:
- Heat the skillet over medium-high so it’s hot before adding oil. This helps prevent sticking and gives a nice sear.
- Pat chops dry and season well with salt and pepper to enhance flavor and promote browning.
- Don’t move the chops too soon—let them brown about 3-4 minutes per side without flipping multiple times. This develops that golden crust.
- If your chops are thicker, after searing, finish them cooking slowly in the oven or covered skillet to avoid over-browning the outside while keeping the inside tender.
Removing chops from the pan before making the gravy ensures they stay juicy and lets you build a tasty sauce from those browned bits left behind.
Equipment You’ll Need
- Large skillet – I recommend this because it browns the pork chops perfectly and can go straight into the oven for finishing.
- Baking dish or casserole dish – a 9×13 inch dish works well to layer the potatoes and pork chops.
- Sharp knife and cutting board – for slicing potatoes evenly and prepping ingredients.
- Whisk – helps to smooth out the gravy without lumps.
- Measuring cups and spoons – for precise ingredient amounts.
Flavor Variations & Add-Ins
- Use boneless pork chops for easier serving, cooking a bit faster. Keep an eye on internal temperature so they stay juicy.
- Swap sharp cheddar for Monterey Jack or mozzarella for a milder, creamy flavor.
- Add sliced mushrooms or cooked spinach between layers for extra veggies and flavor.
- Mix in a dash of smoked paprika or a pinch of cayenne in the gravy for a smoky or spicy kick.
Smothered Pork Chop and Scalloped Potato Casserole
Ingredients You’ll Need:
For the Pork Chops and Gravy:
- 4 bone-in pork chops, about 1 inch thick
- Salt and black pepper, to taste
- 2 tablespoons olive oil or vegetable oil
- 3 tablespoons butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk or heavy cream
- 1 teaspoon Dijon mustard (optional)
- 1 teaspoon fresh thyme leaves, plus extra for garnish
- ¼ teaspoon ground nutmeg (optional)
For the Scalloped Potatoes:
- 4 large Yukon gold or yellow potatoes, peeled and sliced into ¼-inch rounds
- 1½ cups shredded sharp cheddar cheese
- ½ cup grated Parmesan cheese
For Garnish:
- Fresh parsley or thyme
How Much Time Will You Need?
This recipe takes about 20 minutes of preparation and around 1 hour of baking time. Plan a total of about 1 hour 20 minutes from start to finish, including resting time to let the casserole set before serving.
Step-by-Step Instructions:
1. Prepare and Brown the Pork Chops:
Preheat your oven to 375°F (190°C) and lightly grease a large casserole dish. Season the pork chops generously with salt and pepper on both sides. Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the pork chops and brown them well for about 3-4 minutes per side. Once they’re golden, remove them from the skillet and set aside.
2. Make the Onion and Garlic Gravy:
Lower the skillet heat to medium and add the butter. Once melted, add the chopped onions and cook until they’re soft and translucent—about 5 minutes. Add the minced garlic and cook for another minute. Next, sprinkle the flour over the onions and garlic, stirring constantly to make a roux. Cook for about 2 minutes, until the mixture turns a nice golden color.
Gradually whisk in the chicken broth and milk, stirring continuously to avoid lumps. Keep whisking until the gravy thickens—this should take about 4 to 5 minutes. Stir in the Dijon mustard (if using), fresh thyme leaves, ground nutmeg (if using), and half of the shredded cheddar cheese. Taste and season the gravy with salt and pepper as needed.
3. Assemble the Casserole:
Place half of the sliced potatoes in an even layer at the bottom of your prepared casserole dish. Pour half of the creamy gravy over the potatoes. Arrange the browned pork chops on top of the gravy-covered potatoes. Layer the remaining potato slices over the chops and pour the rest of the gravy evenly on top. Finally, sprinkle the remaining cheddar cheese and all the Parmesan cheese over the whole dish.
4. Bake and Serve:
Cover the casserole dish with foil and bake in your preheated oven for 45 minutes. After this, remove the foil and bake for another 15 to 20 minutes, or until the potatoes are tender and the cheese on top is golden and bubbly. Let the casserole rest for about 5 minutes before serving. Garnish with some fresh thyme or parsley for a pop of color and flavor.
Enjoy your comforting, creamy Smothered Pork Chop and Scalloped Potato Casserole!
Can I Use Frozen Pork Chops for This Recipe?
Yes, but be sure to thaw them completely in the refrigerator overnight before cooking. This helps ensure even cooking and prevents excess moisture from affecting the browning.
Can I Make This Casserole Ahead of Time?
Absolutely! You can assemble the casserole a few hours ahead and keep it covered in the fridge. When ready to cook, add extra baking time since it will be cold going into the oven.
What’s the Best Potato to Use for Scalloped Potatoes?
Yukon gold or yellow potatoes are ideal because they hold their shape well and become tender without turning mushy. Russet potatoes can be used but may result in a softer texture.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through, adding a splash of milk if the sauce seems too thick.