Here’s a classic Pork Chops and Scalloped Potatoes recipe—comforting, hearty, and easy to make:
Ingredients (serves 4)
For the Pork Chops:
- 4 bone-in or boneless pork chops (about 1 inch thick)
- Salt and pepper to taste
- 1 tsp garlic powder
- 1 tsp paprika
- 1–2 tbsp olive oil
For the Scalloped Potatoes:
- 4 medium potatoes, thinly sliced
- 1 small onion, thinly sliced
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 1/2 cups milk
- 1 cup shredded cheddar cheese (optional)
- Salt and pepper to taste
Method
1. Preheat Oven
- Preheat to 375°F (190°C).
- Grease a 9×13-inch baking dish.
2. Prepare Scalloped Potatoes
- In a saucepan, melt butter over medium heat.
- Stir in flour and cook for 1–2 minutes.
- Slowly add milk, whisking to make a smooth sauce.
- Add salt, pepper, and half the cheese (if using).
- Layer potato slices and onion in the baking dish, pouring sauce over each layer.
3. Bake Potatoes
- Cover with foil and bake for 30–35 minutes until potatoes are tender.
4. Cook Pork Chops
- While potatoes bake, season pork chops with salt, pepper, garlic powder, and paprika.
- Heat olive oil in a skillet over medium-high heat.
- Sear chops 3–4 minutes per side until golden brown.
- Optional: Finish in oven at 375°F for 5–10 minutes depending on thickness; internal temp should reach 145°F (63°C).
5. Combine and Serve
- Remove foil from potatoes, sprinkle remaining cheese on top, and bake additional 10 minutes until golden and bubbly.
- Serve pork chops alongside scalloped potatoes.
Tips
- For extra flavor, add fresh thyme or rosemary to the potatoes or pork chops.
- Make it a one-pan meal by baking pork chops on top of partially cooked potatoes for the last 15–20 minutes.
- Use Yukon gold potatoes for creamier texture.
If you want, I can also give a quick 30-minute skillet version where pork chops and scalloped potatoes cook together on the stove for a faster weeknight meal. Do you want me to share that?
