Hearty Smothered Pork Chop Scalloped Potato

Baked Pork Chop and Cheesy Potato Bake mixes all your comfort classics into one big bubbly meal. Rich cheddar, juicy chops, and ultra-creamy potatoes mean you’re getting something really cozy for cold nights. I whip this up whenever I want an old-school, filling dinner that just feels like home.

The first time I made this, it was for a family Sunday meal. Everyone rushed for seconds. It’s now a go-to for cold nights or birthday dinners.

Irresistible Ingredients

• Boneless pork chops: Keeps the meal hearty and juicy when both pan-seared and oven baked. Cuts about an inch thick cook up perfectly
• Salt and black pepper: Basic seasonings for both potatoes and pork. Fresh cracked pepper smells best
• Garlic powder and onion powder: Bring out a deep savory flavor in both the pork and sauce. Look for powders with a strong aroma
• Olive oil: Brings a golden crispy finish to pork chops. Extra virgin offers lots of taste
• Thinly sliced potatoes: The main heart of this bake. Even slices using Yukon Gold or russet potatoes make it extra creamy
• Small onion: Adds some sweetness and body. Go for a firm onion for better flavor
• Shredded cheddar cheese: What gives you that gooey stretchy finish. Sharp cheddar kicks up the cheesy taste
• All-purpose flour: Thickens up the sauce. Sifting helps keep it smooth and lump-free
• Milk: Makes the sauce creamy as can be. Whole milk gives rich results
• Chicken broth: Helps add flavor depth and keeps everything moist. If you can, stick with low-sodium
• Dried thyme and paprika: Add a hint of smoky herbs to balance out the richness. Make sure your thyme is fragrant
• Butter: Finishes the sauce with shine and silkiness. Go for unsalted so you control flavors
• Fresh parsley: Totally optional but great for a burst of color. Look for bright green leaves when garnishing

Easy Step-by-Step

Let It Rest and Serve:

Pull out the dish and let it relax about ten minutes before you dig in. This thickens the sauce and makes slicing neat. Sprinkle fresh chopped parsley on top if you want

Uncover to Finish Baking:

Take off the foil and let it bake uncovered for another fifteen minutes. Now the cheese melts golden and bubbly

Bake with Foil:

Tightly cover the pan with foil. Pop it in the oven and bake around forty-five minutes so the potatoes cook through

Add Last Sauce and Cheese:

Pour the rest of your sauce over everything. Scatter over another layer of cheddar for that gooey finish

Add Pork and More Layers:

Lay your browned pork chops right on the potatoes. Layer the rest of your potato slices on top

Layer Up:

Grease your dish, toss half your potato slices in, then spoon half the cheesy sauce across

Cheese Sauce Finishing Touches:

Stir in thyme, paprika, and a cup of cheddar—keep stirring until it's melted and smooth, then move off the heat

Build the Cheese Sauce:

Sprinkle flour onto onions and stir around for a couple minutes. Slowly pour in milk, then broth, whisking constantly so it thickens up. Keep whisking until everything bubbles, about five minutes

Soften Your Onions:

In the pan you used for pork, drop in some butter. Cook the onions low and slow for about five minutes until they're soft and sweet. Stir a lot so they don't burn

Sear Pork Chops:

Pour olive oil in a big skillet, medium-high. Cook pork chops about three to four minutes each side. This makes a tasty crust and locks in the juices. Set aside when you're done

Season Your Pork:

Season both sides of the pork chops with salt, pepper, garlic powder, and onion powder. Rub on those seasonings so they stick well

Kick On the Oven:

Fire up your oven to 375 Fahrenheit so the dish bakes evenly and browns up top

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Good to Remember

• Packed with both calcium and protein
• All the cheesy sauce soaks right into the potatoes for extra creaminess
• Makes awesome leftovers that are easy to reheat for lunch

The biggest hit at my house is the gooey cheesy top crust My kids always fight for a turn to dump that last layer of cheddar before it goes in the oven It’s honestly our little family ritual

Keep It Fresh

Let your dish come all the way to room temp before you cover it up Pop leftovers in the fridge for up to four days Warm it up in the microwave one serving at a time For freezing, wrap well in foil and plastic and stick it in the freezer, just thaw in the fridge before reheating

Swaps and Changes

Try swapping sweet potatoes for regular ones for a lighter feel and touch of sweetness Half and half instead of milk makes it richer. Mix in cheeses like Monterey Jack or a handful of Gruyere if you want to get fancy with flavor

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What to Serve With

This goes great with a simple green salad or steamed broccoli for something crisp Serve it up with warm bread or corn muffins and you have the best kind of homestyle meal At our place, it always steals the show at the holidays and even at potlucks

Where It Comes From

Putting pork chops and scalloped potatoes together is a time-tested Midwestern classic It’s all about making something hearty from what you have and feeding hungry families for generations That tradition of cozy, filling food is what keeps folks coming back

Common Questions

→ What potatoes hold up best for this main?

Go for Yukon Gold or Russet. They slice clean and get nice and creamy in the oven.

→ Can I leave the bone in the pork chops?

For sure! Bone-in adds tasty flavor, but expect to keep 'em in the oven a little longer.

→ How do I get that golden cheesy top?

Just take the foil off the last 15 minutes so the cheese bubbles and turns crispy on top.

→ Can this be put together ahead of time?

Yep, you can build it and stick it in the fridge, then bake fresh whenever you want.

→ Any good swaps if I'm out of something?

Toss in some sweet potatoes, try mushrooms or a handful of bacon bits to shake things up.