Smothered Pork Chop and Scalloped Potato Casserole is the kind of meal that feels like a big, warm hug on a plate. Tender pork chops cooked until juicy and smothered in a rich, creamy gravy sit right on top of thinly sliced potatoes baked to tender perfection with lots of cheesy, comforting sauce. The mix of the savory pork and the creamy, cheesy potatoes comes together in a way that’s super satisfying and just downright tasty.
I always love making this casserole when I want something that can feed a crowd or make dinner super easy because everything cooks together in one dish. I find that letting it sit for a few minutes after it comes out of the oven really helps the flavors soak in and makes the potatoes even creamier. Plus, it’s a perfect meal to make ahead of time if you want to save some stress on a busy night.
My favorite way to serve this is with a simple side of green veggies, like steamed green beans or a fresh salad, to balance out the richness. It’s a classic comfort food that reminds me of family dinners and cozy weekends. Whenever I make this dish, it feels like sharing something special and homemade that everyone’s going to love coming back for seconds of.
Key Ingredients & Substitutions
Pork Chops: Bone-in chops give more flavor and stay juicy. If you prefer boneless, they’ll work too, but watch for a shorter cooking time so they don’t dry out.
Potatoes: Yukon Golds are great for creamy texture, but Russets make a fluffier bite. Thin slices help speed cooking and melt into the sauce better.
Cheese: Sharp cheddar adds richness but feel free to skip if you want a lighter dish. Parmesan adds a nice bite and depth but is optional.
Onions & Garlic: Caramelizing onions slowly brings out a sweet flavor that’s key here. Fresh garlic gives a bright punch—don’t replace it with powder for the gravy.
Milk/Cream: Whole milk keeps the dish creamy but half-and-half or light cream can also work for a richer sauce. Non-dairy milk won’t thicken the gravy the same way.
How Do You Get Tender Pork Chops with a Rich, Smooth Gravy?
To get pork chops tender and juicy, sear them first to lock in flavors. Don’t skip this step—it’s what gives a nice golden crust. Cook on medium-high heat so they brown without overcooking inside.
- Season chops well, heat oil in a pan till hot, then sear 4-5 minutes per side.
- Remove chops while making gravy in the same pan to keep all those browned bits for flavor.
- Caramelize onions gently in butter before adding garlic and flour—this slowly builds the gravy base.
- Whisk in broth and milk gradually, scraping the pan to blend all flavors.
- Simmer until thickened, then pour over chops and potatoes before finishing in the oven.
This slow onion cooking and careful gravy making is what makes the pork smothered and juicy, while the potatoes soak up all that tasty sauce.
Equipment You’ll Need
- Large skillet – I like using it to sear the pork chops and make the gravy since it goes from stove to oven easily.
- Mixing bowls – for tossing the potatoes with butter and milk, making it simple to layer and bake.
- Sharp knife & cutting board – helps slice potatoes thinly and prepare ingredients safely.
- 7×11 or similar casserole dish – provides enough room for layered potatoes and pork with gravy.
- Aluminum foil – covers the potatoes during baking for tender results.
Flavor Variations & Add-Ins
- Swap pork chops for chicken breasts or thighs for a different meat base.
- Add sliced mushrooms or bell peppers to the gravy for more vegetables.
- Mix in shredded cheese or crumbled bacon on top before baking for extra flavor.
- Use different herbs like rosemary or sage to change the aroma and taste.
Smothered Pork Chop and Scalloped Potato Casserole
Ingredients You’ll Need:
For the Pork Chops and Gravy:
- 4 bone-in pork chops, about 3/4 inch thick
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil or vegetable oil
- 3 tablespoons butter, divided
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk or half-and-half
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- Fresh parsley, chopped for garnish
For the Scalloped Potatoes:
- 4 to 5 medium Yukon Gold or Russet potatoes, thinly sliced
- 1 cup shredded sharp cheddar cheese (optional)
- 1 cup grated Parmesan cheese (optional)
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 1 cup milk or cream
- 2 tablespoons butter, melted
How Much Time Will You Need?
This recipe takes about 15 minutes to prep, 40-45 minutes baking time for the potatoes, plus an additional 15-20 minutes baking time after adding the pork chops and gravy. Plan for around 1 hour and 15 minutes from start to finish, including resting time.
Step-by-Step Instructions:
1. Preparing the Scalloped Potatoes:
Preheat your oven to 375°F (190°C). In a large mixing bowl, toss the thinly sliced potatoes with melted butter, milk or cream, garlic powder, salt, and pepper until everything is well coated. In a buttered casserole dish, layer half of the potato slices evenly. If using cheeses, sprinkle half the cheddar and Parmesan on top. Add the remaining potato slices and pour the remaining milk mixture over the top. Cover with foil and bake for 40 to 45 minutes, until the potatoes are tender when tested with a fork.
2. Cooking the Pork Chops:
While the potatoes bake, season your pork chops generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add pork chops and sear each side for about 4-5 minutes, until they develop a nice golden crust and are cooked through. Remove the chops from the skillet and keep warm.
3. Making the Smothering Gravy:
In the same skillet, add 2 tablespoons of butter. Add the thinly sliced onions and cook over medium heat for 7 to 8 minutes until caramelized and sweet. Stir in the minced garlic and cook for an additional 30 seconds. Sprinkle the flour over the onions and garlic, and stir constantly for 1 to 2 minutes to cook out the raw flour taste. Slowly whisk in the chicken broth and milk, scraping any browned bits from the pan’s bottom. Add the thyme and simmer the gravy for about 5 minutes, until thickened. Taste and add salt and pepper as needed.
4. Combining and Baking the Casserole:
Once the potatoes are tender, remove the casserole from the oven. Nestle the seared pork chops on top of the potatoes. Pour the onion gravy evenly over the pork and potatoes. Return the casserole to the oven uncovered and bake for another 15 to 20 minutes until the top is bubbly and golden.
5. Serving Your Meal:
Let the casserole rest for 5 minutes before serving. Garnish with fresh parsley and, if you like, a sprig of fresh rosemary for a lovely aroma and presentation. Serve warm and enjoy delicious tender pork chops smothered in creamy onion gravy with rich and cheesy scalloped potatoes on the side!
Can I Use Frozen Pork Chops for This Recipe?
Yes, you can use frozen pork chops, but make sure to thaw them completely in the refrigerator overnight before cooking. Pat them dry to avoid excess moisture and ensure they sear properly.
Can I Make This Casserole Ahead of Time?
Absolutely! Prepare the potatoes and pork chops ahead, then assemble and cover the casserole. Refrigerate for up to 24 hours before baking. Add extra baking time if baking straight from the fridge.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for 3 to 4 days. Reheat gently in the oven or microwave, adding a splash of milk if the sauce seems thickened.
Can I Substitute the Cheeses or Omit Them?
Yes! You can leave out the cheeses for a lighter version or swap cheddar and Parmesan with mozzarella or Gruyère for a different flavor profile.