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Imagine a dish that brings together tender pork chops, creamy scalloped potatoes, and a rich, savory sauce that melds all the flavors into one comforting casserole. That’s exactly what you get with Smothered Pork Chop Scalloped Potato Casserole—a meal that is both satisfying and soul-soothing. This dish has a special place in my heart and my family’s traditions, often making an appearance at our Sunday dinners or special occasions. The aroma of this casserole baking in the oven is nothing short of heavenly, filling the kitchen with the promise of a delicious meal to come.
The beauty of Smothered Pork Chop Scalloped Potato Casserole lies in its layers of flavor and texture. The pork chops become incredibly tender as they cook in a creamy, cheesy sauce, while the thinly sliced potatoes absorb all the delicious flavors. Each bite offers a perfect combination of savory pork, rich cheese, and buttery potatoes, making it a crowd-pleaser for both family dinners and holiday gatherings. Plus, it’s a relatively straightforward recipe that can be prepared ahead of time, making it as convenient as it is delicious.
Ingredients
4 bone-in pork chops, about 1-inch thick
Salt and pepper, to taste
1 tablespoon vegetable oil
1 large onion, thinly sliced
3 cloves garlic, minced
3 tablespoons all-purpose flour
1 1/2 cups milk
1 cup chicken broth
2 pounds potatoes, thinly sliced
1 cup shredded cheddar cheese
1 teaspoon paprika
Fresh parsley, chopped (for garnish)
Instructions
1. Preheat the Oven
Temperature Setting: Begin by preheating your oven to 350°F (175°C). This ensures that your casserole will cook evenly and develop a delicious, golden-brown top.
2. Prepare the Pork Chops
Season the Pork Chops: Generously season the pork chops with salt and pepper on both sides. This simple step enhances the flavor of the pork and helps it to caramelize beautifully during cooking.
Brown the Pork Chops: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the pork chops and cook for about 3-4 minutes per side, or until they are nicely browned. They don’t need to be cooked through at this point; they’ll finish cooking in the casserole. Set the browned pork chops aside.
3. Make the Onion and Garlic Mixture
Cook Onions and Garlic: In the same skillet, add the thinly sliced onion and minced garlic. Cook, stirring frequently, until the onions are translucent and the garlic is fragrant, about 2-3 minutes. The flavors left in the skillet from the pork chops will add depth to this mixture.
4. Prepare the Sauce
Make a Roux: Sprinkle 3 tablespoons of all-purpose flour over the cooked onions and garlic. Stir continuously for about 1 minute to create a roux, which will thicken the sauce.
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