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Pork Chops with Scalloped Potatoes

A cozy and hearty casserole featuring juicy pork chops nestled into creamy, tender scalloped potatoes, perfect for a satisfying weekday dinner.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 670
Ingredients Method Notes

Ingredients
  

For the Casserole
  • 4 pieces bone-in pork chops, about 1 inch thick Bone-in stays juicier and flavorful.
  • 4 cups potatoes, sliced thinly Russets for creaminess or Yukon Golds for a buttery bite.
  • 2 cups milk Can be mixed with a splash of cream for richer sauce.
  • 1/4 cup all-purpose flour For thickening the sauce.
  • 1 teaspoon Dijon mustard Optional, for added tang.
  • 2 tablespoons butter For greasing the dish and enhancing flavor.
Seasoning
  • 1 teaspoon kosher salt To taste, season pork chops and potatoes.
  • 1/2 teaspoon black pepper To taste, season pork chops and potatoes.
  • 1 teaspoon thyme Dried or fresh, a classic herb for pork.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Pat the pork chops dry and season both sides with salt and pepper.
  3. In a skillet, sear the pork chops over medium-high heat until browned, about 3-4 minutes per side.
  4. In a saucepan, warm the milk and whisk in flour gradually, ensuring no lumps form. Add Dijon if desired.
  5. Layer sliced potatoes in a greased casserole dish and season lightly with salt.
Assembly and Baking
  1. Pour the milk mixture over the potatoes.
  2. Nestle the seared pork chops on top of the potatoes.
  3. Cover the dish with aluminum foil and bake for 30 minutes.
  4. Uncover and bake for an additional 15-20 minutes or until the top is golden and the potatoes are tender.

Notes

Let the casserole rest for a few minutes before serving. Leftovers can be stored in airtight containers in the fridge for 3-4 days or frozen for up to 2 months.