Smothered Pork Chop and Scalloped Potato Casserole Recipe

There’s nothing quite like the gentle sizzling of pork chops nestled in a bubbling scalloped potato layer—the “Smothered Pork Chop and Scalloped Potato Casserole” has been on my table through countless Sunday suppers. In my first test, I noticed the sauce was too thin, so I whisked in an extra tablespoon of flour. On attempt three, sliding that golden-edged casserole out of the oven, I discovered that letting it rest for five minutes gave the potatoes a silky smooth texture. This recipe has become my quiet obsession, rich with fragrant steam and nutty toasted scent.

Why You’ll Love Smothered Pork Chop and Scalloped Potato Casserole

• One-dish comfort with tender pork and tender-with-slight-bite potatoes
• Savory cream-of-mushroom sauce that clings to each slice
• Hands-on tips for golden edges and bubbling around the sides
• A taste of mid-century home cooking, updated with my troubleshooting tweaks

A Little Background

I first encountered this layered casserole in my grandmother’s church cookbook, scribbled in the margins with notes like “add more paprika.” After three kitchen sessions—one for exploring onions caramelized until glossy, another for tweaking the sauce thickness—I learned how to balance flavors so every bite carries a rich buttery smell and a whisper of thyme. It’s a dish that brings back cozy evenings around the table.

Key Ingredients for Smothered Pork Chop and Scalloped Potato Casserole

• Pork Chops (4 bone-in, 1″ thick): Provides juicy meat; boneless works too if you prefer.
• Russet Potatoes (2 pounds): Starchy for that silky texture; slice 1/8″ thick with a mandoline.
• Condensed Cream of Mushroom Soup (10.5 oz): Base for the sauce; swap for cream of celery if that’s your jam.
• Milk (1 cup): Thins the sauce; whole milk gives a richer mouthfeel.
• All-Purpose Flour (2 tbsp): Thickens the gravy; I sometimes add an extra teaspoon after testing.
• Shredded Cheddar (1 cup): Melts into a gooey topping; pepper jack adds a gentle kick.

How to Make Smothered Pork Chop and Scalloped Potato Casserole

1. Preheat oven to 350°F (175°C). Generously season 4 pork chops with salt and pepper. (Personal testing note: I let them sit at room temperature for 20 minutes—more even cooking.)
2. Heat 2 tablespoons vegetable oil in a skillet over medium heat. Add chops; cook 4 minutes per side until golden brown. Transfer to a plate. You’ll hear a gentle sizzling as they sear.
3. In the same skillet, sauté 1 medium sliced onion until glossy and soft, about 5 minutes, then stir in 2 minced garlic cloves for 1 minute.
4. Sprinkle 2 tablespoons flour over the onions; cook 1 minute, whisking. Slowly pour in a 10.5-ounce can condensed cream of mushroom soup and 1 cup milk, then add 1 teaspoon Worcestershire sauce and ½ teaspoon paprika. Bring to a gentle simmer, whisking until silky smooth.
5. Layer half of 2 pounds peeled, thinly sliced potatoes in a 9×13″ casserole dish. Nestle pork chops on top, pour sauce over, then arrange remaining potatoes and sprinkle 1 cup shredded cheddar cheese.
6. Cover tightly with foil and bake 45 minutes. Remove foil and bake 15 more minutes until cheese is bubbly and the edges turn golden.
7. Let rest 5 minutes before serving. (Personal testing note: I tested a 10-minute rest once—texture was a touch too firm.)

Pro Tips & Troubleshooting

• After browning chops, deglaze the skillet with a splash of broth for extra depth—learned in attempt two.
• If sauce seems too thin, whisk in another teaspoon of flour off heat to avoid lumps.
• Add a pinch of dried thyme or rosemary for an herby twist in colder months.
• To halve the recipe, use an 8×8″ dish and reduce bake time by about 10 minutes.

Storage & Make-Ahead Guide

Cool the casserole to room temperature within two hours (food safety first), then cover and refrigerate for up to 4 days. I slide the whole dish into the fridge on test runs and found reheating at 325°F (covered) for 20–25 minutes brings back that gentle bubbling. Freeze portions in airtight containers for up to 3 months; thaw overnight in the fridge before rewarming.

Serving Suggestions

Serve alongside a crisp green salad tossed with lemon-garlic vinaigrette or roasted Brussels sprouts with a nutty toasted scent. For a richer spread, scoop on a dollop of sour cream and sprinkle chopped parsley for freshness.

Frequently Asked Questions

• How do I know when scalloped potatoes are done? They’re tender with slight bite when pierced—about 60 minutes total bake time, 350°F.
• Can I use heavy cream instead of milk? Yes, swap 1 cup heavy cream for a richer, more velvety sauce—reduce other fats slightly.
• How long can I store leftover casserole? Refrigerate sealed within two hours and use within 4 days; freeze up to 3 months.
• What’s the best way to reheat scalloped potato casserole? Cover and warm at 325°F for 20–25 minutes until heated through and bubbly.
• Can I prepare this casserole ahead of time? Assemble up to the bake step, cover, and refrigerate for 24 hours; bake as directed.
• How do I prevent potatoes from browning before baking? Keep sliced potatoes submerged in cold water until ready to layer, then pat dry.

Final Thoughts

There’s a special comfort in the “Smothered Pork Chop and Scalloped Potato Casserole” that only comes from a dish tested over many weekends—each attempt revealing a new nuance of flavor or texture. My favorite way is with a crisp apple slaw on the side, letting that gentle crackling of cooled edges signal it’s time to dig in. Give it a try and share your discoveries!

More Recipes You’ll Love

• Country Fried Pork Chops with Bacon Gravy – crispy crust and savory gravy echo the smothered sauce
• Garlic Butter Pan Seared Pork Chops – buttery sear technique complements the rich casserole flavors
• Creamy Garlic Pork Chops – extra creamy sauce that mirrors the smothered style
• Mashed Potatoes Recipe – silky potato side to pair with smothered pork chops