Here’s a classic, comforting recipe for Pork Chops with Scalloped Potatoes 🍖🥔—juicy chops baked alongside creamy, cheesy potatoes.
Pork Chops with Scalloped Potatoes
Ingredients (serves 4)
For the pork chops:
- 4 bone-in or boneless pork chops (1-inch thick)
- Salt and pepper, to taste
- 1 tsp garlic powder
- 1 tsp paprika
- 1–2 tbsp olive oil or butter
For the scalloped potatoes:
- 4–5 medium russet or Yukon Gold potatoes, peeled and thinly sliced
- 1 small onion, thinly sliced
- 2 cups milk (whole or 2%)
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder or paprika (optional)
- 1 cup shredded cheddar or Gruyère cheese (divided)
Instructions
1. Preheat oven
- Preheat to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Prepare the scalloped potatoes
- In a medium saucepan, melt butter over medium heat.
- Stir in flour and cook 1–2 minutes to form a roux.
- Gradually whisk in milk until smooth. Simmer 3–5 minutes until slightly thickened.
- Season with salt, pepper, and garlic powder. Remove from heat.
3. Layer potatoes and onions
- Arrange half of the sliced potatoes in the bottom of the baking dish.
- Sprinkle half the onions and half the cheese over the potatoes.
- Pour half the milk mixture over the layer. Repeat with remaining potatoes, onions, cheese, and milk sauce.
4. Prepare the pork chops
- Season pork chops with salt, pepper, garlic powder, and paprika.
- (Optional) Sear in a skillet with olive oil for 2–3 minutes per side to brown.
5. Assemble and bake
- Nestle pork chops on top of the scalloped potatoes.
- Cover with foil and bake for 45–50 minutes.
- Remove foil and bake an additional 10–15 minutes until pork chops are cooked through (internal temp 145°F / 63°C) and potatoes are tender.
6. Serve
- Let rest 5 minutes, then serve pork chops with creamy scalloped potatoes. Garnish with parsley if desired.
Tips for Success
- Thin slices of potato cook evenly and absorb the creamy sauce.
- Sear pork chops first for extra flavor and color.
- Cheese variations: Gruyère, Fontina, or Monterey Jack work beautifully.
- Make-ahead: Prepare scalloped potatoes a few hours ahead and refrigerate; add pork chops on top before baking.
If you want, I can give a “one-pan, slow-bake” version where the pork chops and scalloped potatoes cook together with extra creamy sauce—super hands-off and extra rich.
Do you want me to do that version?
