If you’re anything like me, you know the magic of comfort food that warms your soul and fills the kitchen with the most inviting aromas. That’s exactly why I’m excited to share this Smothered Pork Chop Scalloped Potato Casserole Recipe with you! It’s the kind of dish that brings together tender pork chops and creamy, cheesy potatoes in one heavenly casserole that feels like a big, warm hug on a plate.

What makes this recipe stand out for me is how effortlessly it combines all those cozy flavors into one skillet and baking dish wonder. Whether you’re tossing this together for a weeknight dinner or serving it up at a family gathering, the Smothered Pork Chop Scalloped Potato Casserole Recipe delivers on taste and comfort every single time.

Ingredients You’ll Need

Each ingredient in this Smothered Pork Chop Scalloped Potato Casserole Recipe works in harmony to build layers of flavor and texture. These are common pantry staples, but combined, they elevate this dish beautifully. Here are a few notes that might help you when you shop or prep:

Boneless pork chops: Opt for thicker cuts if you can; they stay juicy and won’t dry out during baking.
Salt and black pepper: Basic seasonings but crucial here—don’t skip or under-season!
Garlic powder and onion powder: Adds that subtle savory base without needing fresh minced garlic or onions if you’re short on time.
Olive oil: Great for searing the pork chops to get that nice golden crust before layering.
Thinly sliced potatoes: Yukon Gold or Russets work best. Thin slices ensure they cook through fully and become tender.
Small onion: Thinly sliced to add sweetness and texture that pairs perfectly with the potatoes.
Shredded cheddar cheese: Divided—some melts into the sauce, some goes on top for a beautiful golden crust.
All-purpose flour: For thickening the sauce so it’s perfectly creamy.
Milk: Whole or 2% milk creates that luscious sauce consistency.
Chicken broth: Adds depth without overpowering the dish.
Dried thyme: A touch of herbaceous warmth that complements pork wonderfully.
Paprika: Just a hint for color and mild smoky kick.
Butter: Used to enrich the sauce and make it silky smooth.
Fresh parsley: Optional but freshens up the finished casserole with a pop of color and brightness.

Variations

This Smothered Pork Chop Scalloped Potato Casserole Recipe is such a wonderful base that I love tweaking it to fit whatever I have on hand or my mood. Feel free to get creative with it—you’ll find it quite forgiving!

Variation: Swap the pork chops for boneless chicken breasts or thighs when you want a slightly lighter option—I tried it once and my family didn’t miss the pork at all!
Make it cheesy overload: Add a mix of cheeses like mozzarella or Gruyere alongside the cheddar for a super gooey, melty texture.
Low carb twist: Replace potatoes with thinly sliced cauliflower if you’re watching carbs but still want that creamy casserole experience.
Herbs galore: Stir in fresh rosemary or sage if you’re craving that earthy, fragrant note with the pork and cream sauce.

How to Make Smothered Pork Chop Scalloped Potato Casserole Recipe

Step 1: Season and Sear the Pork Chops

The first thing I do is pat the pork chops dry, then sprinkle both sides generously with salt, black pepper, garlic powder, and onion powder. This step locks in flavor. Heat olive oil in a large skillet over medium-high heat and sear the chops about 3-4 minutes per side until golden brown. You want that beautiful crust—don’t rush this part! Once seared, set them aside; they’ll finish cooking in the casserole.

Step 2: Prepare the Creamy Scalloped Sauce

Using the same skillet, melt the butter and toss in the thinly sliced onions to soften, stirring until translucent. Sprinkle the flour evenly over the butter and onion, whisking constantly for about a minute to create a roux—this thickens your sauce without lumps. Gradually whisk in the milk and chicken broth until smooth, then add the dried thyme and paprika. Keep stirring over medium heat as the sauce thickens into a creamy dream.

Step 3: Layer the Casserole

In a greased casserole dish, arrange half the sliced potatoes in an even layer. Pour half the sauce over them, then sprinkle with half the shredded cheddar. Set the seared pork chops on top, then add the remaining potato slices around and partially on top of the pork chops. Pour the rest of the creamy sauce over everything, finishing with the remaining cheddar cheese on top.

Step 4: Bake Until Bubbling and Golden

Cover the casserole loosely with foil and bake in a preheated 350°F oven for about 1 hour. The potatoes should be tender when pierced with a fork, and the sauce should be bubbly. Remove the foil for the last 15 minutes to let the cheese get beautifully golden and slightly crispy in spots. Let it rest for 5 minutes before serving.

How to Serve Smothered Pork Chop Scalloped Potato Casserole Recipe

Smothered Pork Chop Scalloped Potato Casserole Recipe - Recipe Image

Garnishes

I love finishing this casserole with freshly chopped parsley sprinkled on top. It adds a light, fresh pop of color and just a hint of herbal brightness to balance the rich dish. Sometimes I also add a pinch of extra paprika for a warm hue right before serving.

Side Dishes

This dish is pretty hearty on its own, so I like to roast some green beans or serve a crisp garden salad alongside for a nice contrast. A simple steamed broccoli or sautéed spinach also works beautifully to add some greens and freshness to your plate.

Creative Ways to Present

For holiday dinners, I sometimes portion the casserole into mini ramekins for individual servings. It makes the presentation look thoughtful and special, plus everyone gets their own bubbly cheesy top! Adding a dollop of sour cream or a sprinkle of crispy bacon on top also ups the indulgence factor for celebrations.

Make Ahead and Storage

Storing Leftovers

I usually cover leftovers tightly with foil or transfer to an airtight container and keep them in the fridge for up to 3 days. The flavors only deepen, and the casserole maintains its creamy goodness well overnight.

Freezing

Freezing this casserole is totally doable! I recommend baking it just until the potatoes start to get tender but not fully cooked, then cool completely and freeze in a sealed container. When you’re ready, bake from frozen at 350°F covered with foil, adding extra time until it’s heated through and bubbly.

Reheating

To reheat, I pop leftovers in a 350°F oven covered with foil to keep moisture in, usually about 20-30 minutes. You can remove the foil for the last 5 minutes to refresh that golden cheesy top. Using the stovetop or microwave can make the potatoes get a bit dry, so the oven works best to keep everything creamy and tender.

FAQs

Can I use bone-in pork chops for this recipe?

Absolutely! Bone-in pork chops add extra flavor and juiciness, but keep in mind they might require a bit more baking time to cook through fully. Just cover with foil to prevent drying out and test for doneness with a meat thermometer.
Do I need to peel the potatoes?

It’s up to you! I usually leave the skins on for added texture, nutrients, and a bit of rustic charm. Just be sure to wash them well and slice them thinly for even cooking.
Can I prepare this casserole ahead of time?

Yes! You can assemble the casserole the day before, cover it, and refrigerate. When you’re ready, pop it in the oven and bake a bit longer since it’s cold to start. It’s a huge time saver for busy nights.
What cheese works best for the scalloped potatoes?

Sharp cheddar is classic for this recipe and melts nicely with a great flavor punch. But feel free to mix in cheeses like Monterey Jack, Gruyere, or even a bit of Parmesan for a richer, complex taste.

Final Thoughts

This Smothered Pork Chop Scalloped Potato Casserole Recipe is one of those go-to dishes that I keep coming back to when I want comfort, taste, and a little kitchen magic in one dish. It’s reliable, easy to pull off, and always impresses my family and guests. I hope you’ll give it a try soon—you’ll love how the flavors come together and how satisfying it feels to dig into a warm, cheesy casserole that’s packed with hearty goodness.