Pork Chops and Scalloped Potatoes Casserole
Pork Chops and Scalloped Potatoes Casserole is a great way to cook all elements of your main meal and bake them in casserole form.
The pork chops are juicy and flavorful, nestled among soft and buttery scalloped potatoes. Enjoy this hearty and comforting meal with a side of garlic bread or light green salad.
Recipe Notes:
- If you aren’t sure whether your pork chops are done, consider using a digital thermometer like this instant read thermometer to check that the internal temperature is 145-150F.
- It’s good practice to allow your meat to rest for 5-10 minutes before serving as this helps to settle the pork juices back into the meat instead of it ending up on your plate.
- Cast-iron skillets are always the best for pan-frying meat such as these boneless pork chops as it tends to retain heat and spread it evenly, giving you all-around golden chops. If you don’t have one, you can use a non-stick or stainless steel skillet.
This pork chop and scalloped potatoes casserole is delicious with a side of homemade dinner rolls, cornbread, or a light green salad.
Other vegetable side dishes could include candied roasted carrots or cheesy zucchini rice.
Absolutely! Sweet potato is a delicious option instead of regular starchy potato although it may cook at a slightly different rate so keep that in mind.
Both would work! Bone-in pork chops retain their juicy tenderness much easier due to the natural insulation created by the bone. Boneless pork chops are faster to cook but can dry out as a result so more care is required, especially when using thin boneless pork chops.
In this recipe, I only sear the sides of the pork chops without cooking them through as they then get cooked further in the oven, covered with aluminum foil to prevent them from drying out.
No, you don’t. I do recommend following my recipe instructions for removing the aluminum foil covering for the last 5-10 minutes of cooking though – this will add a slight crispy edge to the pork chops without the risk of drying them out.
You also have the option of adding small pats of butter on top of the pork chops in the last minutes of cooking which will immediately add extra moisture and flavor!
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Pork Chops and Scalloped Potatoes Casserole
- Preheat the oven to 350 degrees. Prepare a 9×13 baking dish with nonstick cooking spray.
- Place the potatoes into the prepared baking dish.
- In a medium stockpot, melt the butter. Add the flour and seasonings to the melted butter and whisk until bubbly. Slowly add the chicken broth, whisking until combined. Bring the sauce to a boil, stirring often. Reduce the heat and continue cooking for an additional 1 to 2 minutes or until the sauce has thickened.
- Pour the sauce over the potatoes.
- Meanwhile, in a large skillet over medium-high heat, pour the oil. Season the pork chops with salt and black pepper. When the oil is hot, add the pork chops, searing on each side but not cooking completely through.
- Transfer the seared pork chops to the casserole dish, placing them on top of the potatoes.
- Cover the casserole dish with aluminum foil tightly and bake for 1 hour. Remove the foil and check the potatoes for tenderness. Continue cooking, uncovered, for 10 to 15 minutes or until the potatoes are tender.
- If desired, drop pats of butter on the pork chops and allow to melt. Garnish the casserole with parsley and paprika, if desired.
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Pork Chops and Scalloped Potatoes Casserole
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Ingredients
- 6 cups thinly sliced potatoes about 4 pounds
- 3 tablespoons butter plus additional for garnish (if desired)
- 3 tablespoons flour
- 1 teaspoon onion powder
- Salt and black pepper to taste
- 1 ¾ cups chicken broth
- 2 tablespoons olive oil
- 6 to 8 boneless pork loin chops
- Chopped parsley and ground paprika for garnish
Instructions
- Preheat the oven to 350 degrees. Prepare a 9×13 baking dish with nonstick cooking spray.
- Place the potatoes into the prepared baking dish.
- In a medium stockpot, melt the butter. Add the flour and seasonings to the melted butter and whisk until bubbly. Slowly add the chicken broth, whisking until combined. Bring the sauce to a boil, stirring often. Reduce the heat and continue cooking for an additional 1 to 2 minutes or until the sauce has thickened.
- Pour the sauce over the potatoes.
- Meanwhile, in a large skillet over medium-high heat, pour the oil. Season the pork chops with salt and black pepper. When the oil is hot, add the pork chops, searing on each side but not cooking completely through.
- Transfer the seared pork chops to the casserole dish, placing them on top of the potatoes.
- Cover the casserole dish with aluminum foil tightly and bake for 1 hour. Remove the foil and check the potatoes for tenderness. Continue cooking, uncovered, for 10 to 15 minutes or until the potatoes are tender.
- If desired, drop pats of butter on the pork chops and allow to melt. Garnish the casserole with parsley and paprika, if desired.
Video
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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Can you convert this to Instant Pot directions?