This hearty and filling casserole of pork chops and scalloped potatoes with onions is a whole meal in one dish.
When you’re in the mood for comfort food, pork chops and scalloped potatoes are a dinner combination that everyone will love. But when they’re baked together, with layers of tender sliced potatoes and onions bubbling in an simple gravy, they turn into a pork chop and potato casserole that really is one of the easiest pork dinner recipes ever.
You briefly sear the pork chops for extra flavor, then add them to the covered casserole, where they stay moist and tender as they cook. It’s one of those crowd-pleasing meals that you can make for all kinds of occasions—dinner with the kids, a special weekend supper when your family comes over, or even to share with friends at a dinner party.
Ingredients for Pork Chops with Scalloped Potatoes
Pork rib chops: The casserole gets a long bake in the oven, so the type of pork chop you choose is essential. Pork rib chops have more fat than loin chops, which helps them stay juicy once cooked. Buy chops that are sliced about 3/4-inch thick.
Potatoes: Thinly sliced potatoes make a savory bed for the pork chops. Yukon Golds or russets are the best type of potatoes here; you’ll need about four to six medium potatoes to get 6 cups of sliced potatoes. A mandoline (an essential kitchen tool) makes thin, perfectly even slices.
Onion: Use yellow, white or even sweet onions for this recipe. Slice the onion into thin rings to cook with the scalloped potatoes.
Oil: You need just a little vegetable oil in the skillet to sear the pork chops. Browning meat in fat adds color and extra flavor.
Chicken broth: Use a good quality store-bought or homemade chicken broth. It’s the base of a simple gravy that simmers the potatoes and onions.
Butter: Use melted salted or unsalted butter to make the roux that thickens the gravy.
Flour: Whisk all-purpose flour into the melted butter to make the roux.
Seasonings: Season the pork chops simply with salt and pepper. Paprika and fresh parsley are optional seasonings you can use as a garnish for color and flavor.
Directions
Step 1: Make the gravy
In a small saucepan, melt the butter. Add the flour, salt, and pepper and whisk everything until the mixture is smooth. Add the chicken broth. Increase the heat and bring the mixture to a boil. Cook and stir the sauce for one minute until it has thickened. Remove the pan from the heat and set it aside.
Step 2: Sear the pork chops
Heat the oil in a large skillet. Once it’s hot, add the pork chops to the pan and brown them on both sides. Sprinkle with extra salt and pepper, if you’d like. Once browned, remove the pan from the heat.
Editor’s Tip: For a good sear, blot the pork chops with a paper towel to remove excess moisture. Cook the chops in batches if necessary; don’t crowd the pan.
Step 3: Assemble the casserole
Preheat the oven to 350°F and grease a 13×9-inch baking dish. Layer the sliced potatoes and onions evenly over the bottom of the dish. Pour the gravy over the layers, then arrange the seared pork chops on top. Cover the pan tightly with foil.
Step 4: Bake the casserole
Bake the pork chops and scalloped potatoes for one hour. Remove the foil from the pan and bake the casserole for an additional 30 minutes until the pork chops and scalloped potatoes are tender. If you’d like, garnish the casserole with paprika and chopped fresh parsley.
Editor’s Tip: If you’re using thin pork chops, lean pork loin or boneless chops, the long bake time could dry them out. To prevent this, bake the scalloped potatoes alone for the first hour, then add the pork chops to the top for the last 30 minutes of baking. Some readers have also had success baking the pork chops under the scalloped potatoes!
Pork Chops and Scalloped Potatoes Variations
Add spices: Make baked pork chops and potatoes even tastier with more seasoning. Add a dash of garlic powder, Southwest spice blend, smoked paprika, crushed rosemary or rubbed sage.
Make it with bacon: Cook diced bacon in the skillet before or after searing the pork chops. Drain the bacon, then layer it into the casserole with the potatoes and onions.
Go for au gratin: To make this similar to au gratin scalloped potatoes, add a generous layer of grated cheese (Parmesan, cheddar and Gruyere all pair well with pork) after layering the potatoes, onions and gravy into the dish. Add the pork chops and bake the casserole as directed.
How to Store Pork Chops and Scalloped Potatoes
Let the oven-baked pork chops and potatoes cool completely, then cover the dish tightly. Store it in the fridge for up to four days. To reheat the casserole, cover the pan with foil and place it in a 350° oven for about 30 minutes or until heated through. You can also refrigerate individual portions in airtight storage containers, then use a microwave to reheat them.
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