Pork Chops with Scalloped Potatoes is the kind of cozy dinner that solves a real weekday problem. You want something hearty and satisfying, but you also want it to be simple enough to pull off after work. This casserole has juicy pork chops nestled into creamy, tender potatoes that bake together in one dish while you tidy the kitchen. It smells amazing, looks like a hug in a pan, and tastes even better the next day. If your family eats first with their eyes, this one gets everyone to the table fast. Grab a spoon for the sauce in the corners, because that’s where the magic hides. 
Pork Chops and Scalloped Potatoes Variations
Here’s the best part about a classic like Pork Chops with Scalloped Potatoes: you can tweak it to fit your mood or what you already have in the fridge. I’ve tested a bunch of combos, and the ones below always hit the spot without complicating things.
The Story Behind This Recipe
Here’s why I love this Delicious Pork Chops with Scalloped Potatoes: it bakes up beautifully and it tastes like home. Pork Chops with Scalloped Potatoes is the kind of cozy dinner that solves a real weekday problem. You want something hearty and satisfying, but you also…
Flavor upgrades that stay easy
Cheese lovers: Stir a handful of shredded cheddar or Gruyere into the sauce before layering the potatoes. It melts into silky pockets and makes everything richer. If you want an even more velvety version, think about the vibe from this creamy side and borrow the spirit of potatoes au gratin by adding a tiny bit more cream and a sprinkle of nutmeg.
Onion fans: Thinly sliced sweet onions tucked between potato layers add sweetness and depth. If you enjoy that savory-sweet balance, you’ll probably also like the mood of French onion style pork, so keep that idea in your back pocket for another night.
Herb swap: Thyme is classic, but rosemary is fantastic with pork. Use dried herbs if that’s all you’ve got. Parsley on top at the end adds a fresh snap.
Protein, potato, and sauce options
Bone-in vs. boneless: Bone-in chops stay juicier and have a deeper flavor. Boneless will work fine; just keep an eye on the cook time and pull them when they hit 145 F.
Potato types: Russets make a creamier sauce because they release more starch. Yukon Golds hold their shape better and give a slightly buttery bite. Either is great, just slice them thinly so they cook evenly.
Sauce shortcuts: You can use a simple milk and flour base, or mix milk with a splash of cream for extra lushness. If you want a little tang, whisk in a spoon of Dijon.
“I made this for Sunday dinner and everyone went quiet after the first bite. Even my picky eater asked for seconds. This is going into our regular rotation.”
How to Store Pork Chops and Scalloped Potatoes
Leftovers are a gift with this dish. The flavors settle in the fridge and get even cozier by day two. Here’s how I keep everything tasty and safe.
- Cool quickly: Let the casserole sit on the counter for 20 to 30 minutes so steam can escape. Don’t leave it out for more than 2 hours.
- Pack smart: Transfer to shallow, airtight containers. Keep the pork chops on top of the potatoes if possible so they do not get soggy.
- Label and date: Leftovers last 3 to 4 days in the fridge.
- Reheat gently: Warm in a 300 F oven, covered, until hot in the center. A splash of milk or broth helps revive the sauce.
- Microwave tip: Reheat in short bursts and stir the potatoes between bursts. Finish the chop in a hot skillet for a quick sear if you want a little edge.
If you love potatoes as much as I do, leftover night pairs perfectly with these crisped spuds, like the crispy breakfast potatoes recipe. The textures together are so good.
Can you freeze pork chops and scalloped potatoes?
Yes, with a few caveats. Freezing is helpful when you want to get ahead, but potatoes can be a little finicky. Here is what works for me.
Freezing leftovers: Cool completely, then portion into freezer-safe containers. Press plastic wrap right onto the surface of the potatoes to prevent ice crystals. Freeze up to 2 months. Thaw overnight in the fridge before reheating.
Freezing unbaked: You can assemble the dish, tightly wrap it, and freeze it before baking. The potatoes can soften a bit after freezing, so slice them on the thicker side and par-bake the dish for 20 minutes before freezing to give them a head start. When ready to cook, thaw in the fridge, then bake covered until bubbly.
Reheating from frozen: If you cannot thaw ahead, reheat covered at a lower temperature and give it time. Low and slow keeps the sauce from breaking.
If you love make-ahead comfort food, you might also enjoy a one-pan meal like this easy pork chops rice casserole. It is freezer friendly and great for busy weeks.
Bottom line: you can freeze Pork Chops with Scalloped Potatoes, but for best texture I prefer freezing leftovers rather than unbaked.
Pork Chops and Scalloped Potatoes Tips
I have made this dish more times than I can count, and these little moves make a difference. They keep the pork tender and the potatoes perfectly creamy.
- Pat the chops dry before searing. Dry surfaces brown better, which builds flavor in the pan and in the sauce.
- Season in layers: Salt the potatoes lightly as you layer them, and season the chops on both sides. Little pinches in multiple spots beat one big shake at the end.
- Pre-warm the milk or cream before making your sauce. It helps the mixture thicken smoothly with fewer lumps.
- Slice potatoes evenly: Aim for about 1 eighth inch thick. A mandoline helps, but a sharp knife and patience work fine.
- Cover, then uncover: Bake covered first to soften the potatoes. Remove the cover toward the end for a golden top.
- Check the chop temp: Pull pork at 145 F, then let it rest for 5 minutes. This keeps it juicy.
- Balance the richness with something bright on the side, like a simple salad or juicy fruit. A grilled slice of pineapple is a fun contrast.
- Short on time? Sear the chops and microwave the sliced potatoes for a few minutes to jump start cooking, then assemble and bake. It shaves off a chunk of oven time.
For an even cozier vibe, I sometimes riff on the gravy side of things using ideas from smothered baked pork chops. A spoon of pan drippings whisked into the sauce is a tiny change with a big payoff. That same philosophy keeps Pork Chops with Scalloped Potatoes feeling special with very little extra work.
Nutrition Facts (per serving)
These numbers are estimates and will vary based on cut thickness, sauce richness, and portion size. This is for one bone-in chop plus a generous scoop of scalloped potatoes.
Approximate per serving:
Calories: 620 to 720
Protein: 38 to 42 g
Carbs: 42 to 48 g
Fat: 30 to 36 g
Saturated fat: 14 to 18 g
Sodium: 850 to 1050 mg
Fiber: 3 to 4 g
Adding a bright starchy side can stretch the portions a bit and make plates look full. When I want a lighter potato on the side for a crowd, these grilled potatoes are a nice contrast to the creaminess. And if you are curious, the nutrition card also shifts depending on your dairy choice and how often you spoon extra sauce. I will not judge. I do it too.
Remember to let Pork Chops with Scalloped Potatoes rest for a few minutes before serving so the sauce thickens up and the juices settle in the pork.
Common Questions
What kind of pork chops work best?
Bone-in rib or center cut chops about 1 inch thick are ideal. They stay moist and have great flavor. Boneless works too, just watch the temperature closely.
Do I have to sear the chops first?
No, but a quick sear adds color and flavor. It is worth the extra 5 minutes if you can swing it.
Can I make this ahead for guests?
Yes. Assemble the potatoes and sauce, cover, and refrigerate for up to 24 hours. Add the seared chops right before baking so they do not overcook.
How do I keep the sauce from getting grainy?
Warm your milk before thickening and whisk in the flour slowly. Avoid a hard boil. Gentle heat keeps the sauce smooth.
What can I serve with it?
A bright salad, steamed green beans with lemon, or a simple veggie medley. The creaminess loves something crisp and fresh on the side.
A hearty dish worth repeating
If you have been craving comfort that is simple to pull off, Pork Chops with Scalloped Potatoes is your answer. The steps are friendly, the ingredients are familiar, and the payoff is a bubbling pan that smells like home. For more classic takes and ideas, I like the walkthrough and tips from this Pork Chops and Scalloped Potatoes Recipe: How to Make It, and I also found helpful pointers in the Pork Chops and Scalloped Potatoes Casserole guide. Now it is your turn. Try it this week, trust your senses, and do not be shy with that final sprinkle of parsley. You have got this. 
Pork Chops with Scalloped Potatoes
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- Pat the pork chops dry and season both sides with salt and pepper.
- In a skillet, sear the pork chops over medium-high heat until browned, about 3-4 minutes per side.
- In a saucepan, warm the milk and whisk in flour gradually, ensuring no lumps form. Add Dijon if desired.
- Layer sliced potatoes in a greased casserole dish and season lightly with salt.
- Pour the milk mixture over the potatoes.
- Nestle the seared pork chops on top of the potatoes.
- Cover the dish with aluminum foil and bake for 30 minutes.
- Uncover and bake for an additional 15-20 minutes or until the top is golden and the potatoes are tender.
