This Pork Chops and Scalloped Potatoes Casserole is a warm and hearty dish perfect for family dinners. Juicy pork chops sit on a cloud of creamy, cheesy potatoes—yum!
Honestly, there’s nothing better than seeing the cheese bubbling up in this casserole. I love pairing it with a side salad for a complete meal that feels fancy without the fuss! 🥗
Key Ingredients & Substitutions
Pork Chops: Bone-in pork chops add flavor and moisture. If you’re looking for a leaner option, you could use boneless chops or even chicken thighs. They won’t be as juicy, so watch the cooking time closely!
Potatoes: Russet potatoes work well because they get creamy as they cook. For a different texture, you can use Yukon Gold potatoes, which will add a buttery flavor.
Onions and Garlic: Sweet onions are a great choice for a milder flavor. If you’re sensitive to onions, try using shallots or even leeks for a subtle taste. Garlic powder is an easy swap if you don’t have fresh garlic!
Dairy: Whole milk gives creaminess, but half-and-half or heavy cream can be used for extra richness. You can also substitute a plant-based milk for dairy-free options—just make sure it’s unsweetened!
Herbs: Dried thyme and rosemary are my go-tos. You can substitute with Italian seasoning, or fresh herbs for a vibrant flavor. Just use about three times more fresh herbs than dried.
How Do I Get the Sauce Just Right?
Making a smooth sauce is key for this casserole. Start with a roux by cooking the flour and butter together until it’s slightly golden. This helps thicken your sauce! Here’s how:
- Stir the garlic and onions until soft. Then, sprinkle the flour and keep stirring to avoid lumps.
- Add milk and chicken broth slowly, whisking continuously. This prevents any flour from clumping together.
- Keep on medium heat and continue stirring until the mixture is creamy and coats the back of a spoon. It usually takes about 5-7 minutes.
Tip: Patience is your best friend here; don’t rush this step!
How to Make Pork Chops and Scalloped Potatoes Casserole
Ingredients You’ll Need:
For the Casserole:
- 4 bone-in pork chops (about 3/4 inch thick)
- 4 large russet potatoes, peeled and sliced into 1/4-inch rounds
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 2 tablespoons olive oil or vegetable oil
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk (or half-and-half for creamier)
- 1 cup chicken broth
- 1 teaspoon dried thyme (or fresh thyme leaves)
- 1 teaspoon dried rosemary (or fresh rosemary leaves)
- 1 cup shredded cheddar cheese (optional)
- Salt and freshly ground black pepper to taste
- Fresh parsley or thyme for garnish
Time Needed:
This delicious casserole will take about 20 minutes of prep time plus 1 hour and 30 minutes of baking time. So in total, you’re looking at around 1 hour and 50 minutes to create this warm, comforting dish!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Dish:
First things first, preheat your oven to 350°F (175°C). Take a casserole dish and lightly grease it with some butter or cooking spray. This will help prevent the casserole from sticking!
2. Season the Pork Chops:
Generously season the pork chops with salt, pepper, and half of the dried thyme and rosemary. This will add a lovely flavor to the meat.
3. Sear the Pork Chops:
In a large skillet, heat the oil over medium-high heat. Once hot, add the pork chops and sear them for about 3-4 minutes on each side until they’re nicely browned but still not fully cooked. Once done, set them aside on a plate.
4. Cook the Onions and Garlic:
In the same skillet, add the butter. Once it’s melted, toss in the minced garlic and sliced onions. Cook this mixture until the onions are soft and translucent, which should take about 5 minutes. It will smell fantastic!
5. Make the Roux:
Now, sprinkle the flour over the onion and garlic mixture. Stir constantly for about 2 minutes to form a roux. This helps eliminate the raw flour taste.
6. Create the Sauce:
Gradually whisk in the milk and chicken broth, making sure there are no lumps. Keep stirring until the sauce thickens and is nice and smooth, which should take around 5-7 minutes. Add the remaining thyme and rosemary, seasoning with salt and pepper to taste. Remove from the heat!
7. Layer the Potatoes and Sauce:
In your greased casserole dish, layer half of the potato slices on the bottom. Pour half of the creamy sauce over the potatoes. If you’re using cheddar cheese, sprinkle half of it over this layer.
8. Add the Pork Chops:
Now, place the seared pork chops evenly on top of the potato layer. You should be able to smell all those wonderful flavors coming together!
9. Finish the Layering:
Add the remaining potato slices over the pork chops, then pour the rest of the sauce evenly on top. If you have any cheese left, sprinkle that on top too.
10. Bake the Casserole:
Cover the casserole dish with foil and place it in your preheated oven. Bake for 1 hour. After that, remove the foil and bake an additional 20-30 minutes. You want the top to be golden brown, the potatoes to be tender, and the pork chops to reach an internal temperature of 145°F (63°C).
11. Let It Rest:
Once it’s done baking, take the casserole out of the oven and let it rest for about 5 minutes. This helps everything settle a bit and makes serving easier!
12. Garnish and Serve:
Before serving, sprinkle some fresh parsley or thyme on top for a pop of color and flavor. Enjoy your comforting and flavorful Pork Chops and Scalloped Potatoes Casserole!
Can I Use Boneless Pork Chops Instead?
Absolutely! While bone-in pork chops provide extra flavor and moisture, boneless chops can be used as well. Just adjust the cooking time slightly, as boneless chops may cook faster—check for an internal temperature of 145°F (63°C).
What Can I Substitute for Milk?
If you’re looking for a dairy-free option, you can replace whole milk with unsweetened almond milk or coconut milk. Just keep in mind that different substitutes may slightly affect the flavor and creaminess of the sauce.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply place it in the microwave or warm it in the oven at a low temperature until heated through.
Can I Make This Dish Ahead of Time?
Yes! You can prepare it a day in advance by assembling the casserole and refrigerating it, then bake it just before serving. Just add about 10-15 minutes to the baking time if it’s coming straight from the fridge!
