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Smothered Pork Chop and Scalloped Potato Casserole

This comforting casserole features golden-brown pork chops and creamy, cheesy scalloped potatoes, perfect for weeknight dinners or gatherings with family and friends.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort food
Calories: 600
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 pieces pork chops Let reach room temperature before cooking.
  • 4 cups potatoes, thinly sliced Use a mandoline for even slices.
  • 1 cup heavy cream Can substitute with half-and-half or dairy-free alternatives.
  • 1 cup shredded cheddar cheese Feel free to substitute with other cheese varieties.
  • 1 piece onion, chopped Add for flavor enhancement.
  • 2 cloves garlic, minced Enhances aroma and flavor.
  • 2 tablespoons butter For sautéing the aromatics.
  • Salt and pepper to taste Essential for seasoning.
  • 1 teaspoon paprika Add for flavor and color.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a skillet, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté for about 5-7 minutes until softened and fragrant.
  3. Sprinkle the pork chops generously with salt, pepper, and paprika. Sear them in the skillet for approximately 4-5 minutes on each side until golden brown.
  4. In a baking dish, layer half of the thinly sliced potatoes. Place the seared pork chops on top and cover with the remaining potato slices.
  5. Pour the heavy cream evenly across the top, then sprinkle the shredded cheese over everything.
Baking
  1. Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 45 minutes.
  2. Remove the foil and continue baking for another 15 minutes until the potatoes are tender and cheese is bubbling.
Serving
  1. Take out of the oven and let sit for a few minutes. Serve hot and enjoy.

Notes

For a crispy finish, broil for the last few minutes if desired. Allow leftovers to cool completely before storing in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months.