Smothered Pork Chop and Scalloped Potato Casserole is a comforting, hearty dish that combines tender pork chops with creamy, cheesy scalloped potatoes. The pork chops are cooked just right and covered with a rich gravy that seeps into every bite. The scalloped potatoes add a soft, melty layer that makes this casserole the perfect meal for a cozy night in.
I love making this casserole because it’s like wrapping up in a warm blanket of flavors. The pork chops stay juicy thanks to the smothering gravy, and the scalloped potatoes soak up all those tasty juices. It’s one of those dishes where every forkful feels special, and there’s always enough for seconds (and maybe even a lunch the next day!).
My favorite way to serve this is with a crisp green salad on the side to balance out the richness. It’s also a great recipe to make ahead of time – you can prep everything, pop it in the oven before dinner, and enjoy a fuss-free, delicious meal. This casserole reminds me of family dinners where everyone comes together and just relaxes over really good food.
Key Ingredients & Substitutions
Pork Chops: Bone-in pork chops add great flavor and stay juicy. If you prefer boneless, they work too but watch cooking time to avoid drying out.
Potatoes: Yukon Gold are my go-to for scalloped potatoes thanks to their creamy texture, but Russets also work well if you want a fluffier bite.
Cheese: Sharp cheddar brings a nice tang and melts beautifully. For a milder taste try Gruyère or mozzarella. Parmesan adds lovely depth to the sauce.
Fresh Herbs: Rosemary and parsley brighten the dish. If fresh isn’t available, dried rosemary works but use less (about 1 tsp). Parsley is optional but nice on top.
Dairy: Heavy cream makes the sauce rich and smooth. You can substitute half-and-half or whole milk for a lighter version, but the sauce won’t be as thick or creamy.
How Do You Make Tender Pork Chops with a Rich Smothering Sauce?
Start by seasoning and searing pork chops in a hot pan to build a golden crust, locking in juices. Don’t crowd the pan and avoid overcooking—3-4 minutes per side usually does the trick.
Use the same pan to make the sauce—sautéing onions and garlic adds flavor. A quick roux with flour helps thicken the sauce, and whisking in broth and cream creates a smooth base.
Add fresh herbs and Parmesan to the sauce for depth. Pour this rich sauce over the chops before baking; this “smothers” them, keeping meat tender as it cooks gently in the oven.
Equipment You’ll Need
- Large skillet – I use it to sear the pork chops and make the sauce in one pan, saving time and dishes.
- Oven-safe casserole dish – ideal for layering the scalloped potatoes and baking the whole casserole until bubbly and golden.
- Sharp knife & cutting board – for slicing potatoes thinly so they cook evenly and layer nicely.
- Measuring cups and spoons – keeps the ingredients just right for the sauce and potatoes.
- Whisk – smooths out the sauce without lumps and helps incorporate ingredients evenly.
Flavor Variations & Add-Ins
- Swap the pork chops for chicken breasts or thighs for a different twist on the proteins.
- Mix in sautéed mushrooms or chopped spinach with the potatoes for added flavor and nutrients.
- Sprinkle cooked crispy bacon crumbles over the top before serving for extra savoriness.
- Use shredded mozzarella or Swiss cheese instead of cheddar for a different cheesy vibe.
Smothered Pork Chop and Scalloped Potato Casserole
Ingredients You’ll Need:
For the Pork Chops and Sauce:
- 4 bone-in pork chops (about 1-inch thick)
- Salt and black pepper, to taste
- 2 tablespoons olive oil or vegetable oil
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 small onion, finely diced
- 2 sprigs fresh rosemary (or 1 tsp dried rosemary)
- ½ cup chicken broth
- 1 cup heavy cream
- 1 teaspoon Dijon mustard
- ½ cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley (plus more for garnish)
For the Scalloped Potatoes:
- 4 large potatoes, thinly sliced (Yukon Gold or Russet)
- 1 cup shredded sharp cheddar cheese
- ½ cup whole milk
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- Salt and pepper, to taste
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 40 minutes to bake, totaling roughly 55 minutes from start to finish. This includes searing the pork chops, making the sauce, prepping the potatoes, and baking the casserole until everything is tender and golden.
Step-by-Step Instructions:
1. Prepare and Sear the Pork Chops:
Season each pork chop generously with salt and pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the pork chops and sear for 3-4 minutes on each side until they are nicely browned. Remove from the skillet and set them aside.
2. Make the Creamy Sauce:
In the same skillet, lower the heat to medium and add 2 tablespoons of butter. Sauté the minced garlic and diced onion for 2-3 minutes, until fragrant and soft. Stir in the flour and cook for about 1 minute to make a roux. Slowly whisk in the chicken broth, heavy cream, and Dijon mustard, cooking until the sauce is smooth and thickens a bit (around 3 minutes).
Add the rosemary sprigs and Parmesan cheese, then stir in the chopped parsley. Season with salt and pepper to taste. Remove the rosemary sprigs once the sauce is ready.
3. Prepare the Scalloped Potatoes:
In a saucepan, melt 2 tablespoons of butter over low heat. Add the thinly sliced potatoes, milk, and shredded cheddar cheese. Season with salt and pepper. Cook gently, stirring occasionally until the cheese melts and the sauce thickens slightly. The potatoes will finish cooking in the oven.
4. Assemble and Bake the Casserole:
Lightly grease a casserole dish. Spread an even layer of the scalloped potatoes on the bottom. Place the seared pork chops on top of the potatoes, then pour the creamy sauce evenly over everything.
Bake uncovered for 35-40 minutes, or until the pork chops reach an internal temperature of 145°F (63°C) and the potatoes are tender and golden at the edges.
5. Rest, Garnish, and Serve:
Remove the casserole from the oven and let it rest for 5 minutes. Garnish with extra fresh parsley and a sprig of rosemary for a lovely presentation. Serve warm and enjoy!
Can I Use Frozen Pork Chops for This Recipe?
Yes, you can! Just make sure to fully thaw them in the refrigerator overnight before cooking. Pat them dry before searing to ensure a nice browned crust.
Can I Make This Casserole Ahead of Time?
Absolutely! Assemble the casserole up to step 4, then cover and refrigerate for up to 24 hours. When ready, bake it as directed, adding an extra 5-10 minutes if it’s cold from the fridge.
What Can I Substitute for Heavy Cream?
You can use half-and-half or whole milk for a lighter sauce, but the texture won’t be as rich or thick. To thicken milk, you can add a bit more flour when making the sauce.
How Do I Store and Reheat Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven at 300°F (150°C) until warmed through, or microwave in short bursts stirring in between for even heating.