Of course! “Smothered Pork Chops with Scalloped Potatoes” is the epitome of comfort food, combining two classic dishes into one incredible, hearty meal. The tender, savory pork chops and their rich gravy cook right on top of creamy, cheesy potatoes.
Here’s a complete recipe that brings them together in a single pan for an unforgettable dinner.
Smothered Pork Chops with Scalloped Potatoes
This recipe uses a layered approach. The scalloped potatoes form a creamy base, and the seared pork chops rest on top, allowing their flavorful juices to drip down into the potatoes as they bake.
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Servings: 4
Ingredients
For the Scalloped Potato Base:
· 2 lbs (about 900g) Russet or Yukon Gold potatoes, peeled and thinly sliced (1/8-inch thick)
· 1 medium yellow onion, thinly sliced
· 3 tablespoons all-purpose flour
· 1 ½ cups shredded sharp cheddar cheese, divided
· 2 cups heavy cream (or half-and-half for a lighter version)
· 2 cloves garlic, minced
· 1 teaspoon dried thyme
· ½ teaspoon salt
· ¼ teaspoon black pepper
· ¼ teaspoon ground nutmeg (optional, but highly recommended)
For the Smothered Pork Chops:
· 4 bone-in pork chops, about 1-inch thick
· 1 teaspoon garlic powder
· 1 teaspoon onion powder
· 1 teaspoon smoked paprika
· Salt and black pepper, to taste
· 2 tablespoons olive oil or vegetable oil
For the Gravy:
· 3 tablespoons unsalted butter
· 3 tablespoons all-purpose flour
· 2 cups beef broth or chicken broth
· 1 teaspoon Worcestershire sauce
Optional Garnish:
· Fresh chopped parsley
Instructions
- Preheat and Prep: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- Prepare the Potato Mixture: In a large bowl, combine the thinly sliced potatoes and onions. Sprinkle with the 3 tablespoons of flour, salt, pepper, thyme, and nutmeg. Toss well to coat everything evenly. Stir in the minced garlic and 1 cup of the shredded cheddar cheese. Pour in the heavy cream and mix until combined. Transfer this entire mixture to the prepared baking dish, spreading it into an even layer.
- Sear the Pork Chops: Pat the pork chops completely dry with paper towels. This is crucial for getting a good sear. Season both sides generously with salt, pepper, garlic powder, onion powder, and smoked paprika.
· Heat the oil in a large skillet over medium-high heat. Once hot, add the pork chops and sear for 2-3 minutes per side, until a golden-brown crust forms. They do not need to be cooked through. Remove them from the skillet and set them aside on a plate. - Make the Gravy (in the same skillet): Reduce the heat to medium. Melt the butter in the same skillet you used for the pork, scraping up any browned bits. Whisk in the 3 tablespoons of flour and cook for 1-2 minutes until it forms a golden paste (this is a roux).
· Slowly pour in the beef broth while whisking constantly to avoid lumps. Add the Worcestershire sauce. Bring the gravy to a simmer, continuing to whisk until it thickens slightly, about 3-5 minutes. Remove from heat. - Assemble the Dish: Arrange the seared pork chops on top of the potato layer in the baking dish. Pour the prepared gravy evenly over the pork chops and potatoes.
- Bake Covered: Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 45 minutes.
- Finish Baking Uncovered: After 45 minutes, remove the foil. Sprinkle the remaining ½ cup of cheddar cheese over the top. Return the dish to the oven, uncovered, and bake for another 25-35 minutes, or until the potatoes are tender (you can easily pierce them with a knife), the pork chops are cooked through (internal temperature of 145°F / 63°C), and the top is golden and bubbly.
- Rest and Serve: Remove the dish from the oven and let it rest for 10-15 minutes before serving. This allows the sauce to thicken up and makes everything easier to serve. Garnish with fresh parsley.
Key Tips for Success
· Slice Potatoes Evenly: Use a mandoline slicer if you have one. Uniform slices ensure the potatoes cook at the same rate.
· Don’t Skip the Sear: Searing the pork chops locks in juices and creates immense flavor for the gravy.
· Pork Chop Thickness Matters: Using 1-inch thick, bone-in chops prevents them from drying out during the long baking time. Thin chops will overcook.
· Check for Doneness: The two indicators are 1) tender potatoes and 2) pork chops at 145°F. If the potatoes need more time but the pork is done, you can remove the chops, tent them with foil, and continue baking the potatoes until tender.
· Make it Your Own:
· Mushroom Gravy: Sauté 8 oz of sliced mushrooms in the skillet after searing the chops, then proceed with the butter and flour.
· Different Cheese: Gruyère, Gouda, or a Fontina blend are fantastic in the scalloped potatoes.
· Cream of Mushroom Shortcut: For a quicker version, you can skip the homemade gravy. Instead, mix a 10.5 oz can of cream of mushroom soup with ½ cup of broth and pour it over the pork chops before baking.
This is a truly satisfying one-pan meal that is perfect for a family dinner or entertaining. Enjoy