Creamy, comforting, and deceptively simple—this smothered pork chop and scalloped potato casserole tucks pan-browned pork chops into layers of thinly sliced potatoes, onions, and melted cheddar, all bathed in heavy cream. It’s the kind of one-dish meal that feels special enough for guests but is easy enough for a weeknight when everyone wants something hearty and hands-off.
What makes this recipe special
This casserole hits several comforts at once: crisp-seared pork chops, tender scalloped potatoes, and a creamy cheese pull on top. It’s the kind of homey dish that stretches a modest ingredient list into something cozy and satisfying. Make it for a family dinner, a chilly weekend meal, or when you want leftovers that reheat beautifully.
“We made this on a snowy night — the house smelled incredible and everyone went back for seconds. Leftovers were even better the next day.” — a home-cook review
Why try it:
- One-pan-ish (browning first, then everything bakes together) — minimal cleanup.
- Budget-friendly and family-approved.
- Great make-ahead candidate: assemble, refrigerate, and bake later.
The cooking process explained
Before you pull out the potatoes and cream, here’s a quick overview so you know what to expect.
- Brown the seasoned pork chops briefly to lock in flavor and texture.
- Layer half the potatoes, onions, and cheese in a greased dish; add the pork chops; then finish with the remaining potatoes, onions, and cheese.
- Pour heavy cream over everything, dot with butter, cover, and bake until the potatoes are tender and the top is golden.
This structure lets the pork finish cooking gently in the cream while the potatoes soften and absorb flavor. Total active time is modest (about 20–30 minutes) with roughly 75–80 minutes of oven time.
What you’ll need
- 4 pork chops (about 1 inch thick)
- 4 large potatoes, thinly sliced (use a mandoline for uniform slices)
- 1 onion, thinly sliced
- 2 cups heavy cream
- 1 cup shredded cheddar cheese
- 2 tablespoons butter, dotted over the top
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon paprika
Notes and substitutions:
- For a lighter version, swap half-and-half for heavy cream, but the sauce will be thinner.
- If you prefer a tangier finish, swap half the cheddar for Gruyère or add 1/2 cup of grated Parmesan.
- If you’re curious about other creamy pork preparations, try this creamy pork chops over dirty rice for a different but related comfort-dinner idea.
Step-by-step instructions
- Preheat and prep: Heat oven to 350°F (175°C). Grease a 9×13 baking dish.
- Season pork: Sprinkle pork chops with salt, pepper, garlic powder, and paprika on both sides.
- Brown chops: In a skillet over medium heat, add 1 tablespoon oil or butter and brown chops 4–5 minutes per side until golden. They don’t need to be fully cooked—browning builds flavor.
- Layer base: In the greased dish, create a layer with half the sliced potatoes, then half the onions, and half the shredded cheddar.
- Add chops: Place the browned pork chops on top of that layer, spacing them evenly.
- Top layers: Layer the remaining potatoes and onions over the chops, then sprinkle the remaining cheese.
- Add liquid and butter: Pour the heavy cream evenly over the casserole so it settles among the potatoes. Dot with the remaining butter.
- Cover and bake: Tightly cover with aluminum foil and bake for 1 hour. This steams the potatoes and lets the pork finish cooking gently.
- Finish uncovered: Remove the foil and bake an additional 15–20 minutes until the top is golden and the cream is bubbling.
- Rest and serve: Let rest 5–10 minutes. Use an instant-read thermometer to ensure pork reaches at least 145°F (63°C) and then allow a 3-minute rest for safe, juicy results.
Timing summary:
- Active prep: 20–30 minutes
- Oven: ~1 hour 15–20 minutes
- Total: ~1 hour 45 minutes
Best ways to enjoy it
Serve slices of the casserole with a crisp green salad to cut through the richness—think arugula with a lemon vinaigrette or simple steamed green beans. For a heartier plate, add roasted Brussels sprouts or glazed carrots. A bright pickle or quick cucumber salad also pairs well to add acidity.
If you want to plate it prettily, spoon a little of the creamy sauce beside the chop rather than over it, and garnish with chopped fresh parsley or chives for color and freshness.
Storage and reheating tips
- Refrigeration: Cool the casserole to room temperature (no more than 2 hours at room temp), then cover and refrigerate for up to 3–4 days.
- Freezing: For best texture, freeze assembled but unbaked for up to 2 months. Thaw in the fridge overnight before baking. You can also freeze baked leftovers in an airtight container for up to 2 months; thaw overnight before reheating.
- Reheating: Reheat individual portions in the microwave until hot throughout, or reheat the whole dish covered at 350°F (175°C) for 15–25 minutes. If reheating from frozen, thaw first or bake longer until internal temperature reaches 165°F (74°C).
- Food safety: Pork should reach 145°F and rest 3 minutes. If reheating leftovers, ensure they reach 165°F to be safe.
Pro chef tips
- Even slices matter: Use a mandoline or a sharp knife to slice potatoes uniformly so they cook evenly in the allotted time.
- Browning is flavor: Don’t skip searing the chops. That brown crust adds savory depth to the finished casserole.
- Drain excess moisture: If your potatoes are very starchy or wet, pat them dry to prevent a runny sauce.
- Cheese layering: Adding cheese both under and over the chops ensures melty pockets inside and a golden top.
- Make-ahead option: Assemble the casserole, cover, and refrigerate up to 24 hours before baking. Add 10–15 minutes to the baking time if starting cold.
- For a richer crust, swap the dotting butter for small slices of cold butter distributed across the top so they brown and baste as they melt.
Creative twists
- Smoky twist: Add 1/2 teaspoon smoked paprika or sprinkle cooked, crumbled bacon between layers.
- Mushroom fold-in: Sauté mushrooms with the onions and layer for an earthier profile.
- Herb-forward: Add chopped thyme or rosemary to the cream for aromatic lift.
- Lighter swap: Use bone-in pork chops and reduce cream by half, supplementing with low-sodium chicken broth for a lighter sauce.
- Make it pork-free: Replace pork chops with thick-cut turkey cutlets or a robust portobello mushroom cap for a vegetarian-friendly option.
- Sweet finish idea: Serve a simple dessert like this butterscotch randy for a nostalgic, comforting dessert that contrasts the savory richness.
Common questions
Q: Can I use frozen potatoes or pre-sliced potatoes?
A: Fresh, thinly sliced potatoes yield the best texture. Frozen pre-sliced potatoes can release extra water and may need longer uncovered baking to evaporate moisture.
Q: Are bone-in or boneless chops better?
A: Both work. Bone-in chops add flavor and help keep the meat juicy, while boneless are easier to eat and may fit better in some baking dishes. Adjust thickness to about 1 inch.
Q: Can I make this dairy-free?
A: Yes. Substitute heavy cream with full-fat coconut milk or a dairy-free creamer and swap cheddar for a dairy-free shredded cheese. The flavor will change, but the texture will remain satisfying.
Q: Is it safe to assemble ahead and bake later?
A: Absolutely. Assemble, cover, and refrigerate for up to 24 hours. Bring to room temperature for 15–20 minutes before baking and add about 10–15 minutes to the cook time if very cold.
Q: How can I ensure the potatoes are tender through and not mushy on the edges?
A: Slice potatoes uniformly (about 1/8-inch ideal). Covering during the main bake steams and tenderizes them; finishing uncovered crisps the top without drying the interior. If edges brown too fast, cover loosely with foil for the last few minutes.
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Smothered Pork Chop and Scalloped Potato Casserole
Ingredients
For the casserole
- 4 pieces pork chops (about 1 inch thick)
- 4 large potatoes, thinly sliced Use a mandoline for uniform slices
- 1 piece onion, thinly sliced
- 2 cups heavy cream
- 1 cup shredded cheddar cheese
- 2 tablespoons butter, dotted over the top
- to taste salt and pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
Instructions
Preparation
- Preheat oven to 350°F (175°C) and grease a 9x13 baking dish.
- Sprinkle pork chops with salt, pepper, garlic powder, and paprika on both sides.
- In a skillet over medium heat, add 1 tablespoon oil or butter and brown chops for 4–5 minutes per side until golden. They don’t need to be fully cooked.
Layering
- In the greased dish, create a layer with half the sliced potatoes, then half the onions, and half the shredded cheddar.
- Place the browned pork chops on top, spacing them evenly.
- Layer the remaining potatoes and onions over the chops, then sprinkle the remaining cheese.
Baking
- Pour the heavy cream evenly over the casserole and dot with the remaining butter.
- Cover tightly with aluminum foil and bake for 1 hour.
- Remove foil and bake an additional 15–20 minutes until the top is golden and the cream is bubbling.
- Let rest for 5–10 minutes before serving.