Smothered Pork Chop Scalloped Potato (Printable Version)
Savory pork chops baked atop creamy potatoes, onions, and cheddar, finished with paprika and fresh parsley.
# What You'll Need:
→ Main
01 -
4 bone-in pork chops, approximately 1 inch thick
02 -
Salt, to taste
03 -
Black pepper, to taste
04 -
1 tablespoon vegetable oil
→ Vegetables and Aromatics
05 -
1 large onion, thinly sliced
06 -
3 cloves garlic, minced
07 -
2 pounds potatoes, thinly sliced
08 -
Fresh parsley, chopped, for garnish
→ Sauce and Dairy
09 -
3 tablespoons all-purpose flour
10 -
1 1/2 cups whole milk
11 -
1 cup chicken broth
12 -
1 cup shredded cheddar cheese
→ Seasoning
13 -
1 teaspoon paprika
# Step-by-Step Guide:
01 -
Preheat oven to 350°F (175°C).
02 -
Season pork chops evenly on both sides with salt and black pepper.
03 -
Heat vegetable oil in a large skillet over medium-high heat. Sear pork chops until golden brown on both sides. Transfer to a plate and set aside.
04 -
Reduce heat to medium and add sliced onions and minced garlic to the same skillet. Cook until onions are translucent, about 3 to 4 minutes.
05 -
Sprinkle flour over the onion mixture and cook, stirring constantly, for 1 minute to form a roux.
06 -
Gradually pour in milk and chicken broth, whisking continuously until the sauce thickens and is smooth. Remove from heat.
07 -
Arrange half of the sliced potatoes in an even layer in a large casserole dish. Pour half of the onion sauce over potatoes and top with half of the cheddar cheese.
08 -
Layer remaining potatoes over the casserole, pour over the remaining sauce, and sprinkle with the rest of the cheese. Dust paprika evenly over the top.
09 -
Place the browned pork chops on top of the potato and cheese layers.
10 -
Cover the casserole with aluminum foil and bake in the preheated oven for 1 hour.
11 -
Remove foil and continue baking for an additional 15 to 20 minutes, until the pork is fully cooked and potatoes are tender.
12 -
Allow casserole to rest for 10 minutes before garnishing with chopped fresh parsley and serving.
# Additional Notes:
01 -
For uniform cooking, slice potatoes as evenly as possible using a mandoline or sharp knife.