Smothered Pork Chop and Scalloped Potato Casserole
Tender pork chops nestled between layers of silky scalloped potatoes in a creamy mushroom sauce, baked until golden and bubbling.
Ingredients
Prepare Pork & Potatoes
- 4 bone-in pork chops 1 inch thick, seasoned with salt and pepper
- 2 pounds russet potatoes peeled and thinly sliced
- 2 tablespoons vegetable oil
Sauce & Bake
- 1 medium onion sliced
- 2 cloves garlic minced
- 2 tablespoons all-purpose flour
- 10.5 ounce condensed cream of mushroom soup
- 1 cup milk
- 1 teaspoon Worcestershire sauce
- 0.5 teaspoon paprika
- 1 cup shredded cheddar cheese
Instructions
Prepare Pork & Potatoes
- Preheat oven to 350°F (175°C). Season pork chops with salt and pepper. Heat vegetable oil in a skillet over medium heat; sear chops 4 minutes per side until golden brown. Transfer to a plate.
- Meanwhile, peel and slice potatoes 1/8 inch thick; set aside.
Sauce & Bake
- Sauté onion and garlic: in the same skillet, cook sliced onion until soft and glossy, about 5 minutes. Add minced garlic and cook 1 minute.
- Make sauce: sprinkle flour over onions, whisk 1 minute. Whisk in condensed cream of mushroom soup, milk, Worcestershire sauce, and paprika; simmer until smooth.
- Assemble and bake: layer half the potatoes in a 9×13-inch dish, top with pork chops, pour sauce over, arrange remaining potatoes, and sprinkle cheddar cheese. Cover with foil and bake 45 minutes. Uncover and bake 15 more minutes until bubbly and golden.
- Rest: let casserole rest 5 minutes before serving.
Notes
For extra depth, deglaze skillet with a splash of broth after searing chops.
If sauce is too thin, whisk in an extra teaspoon of flour off heat.
Nutrition
Serving: 350gCalories: 550kcalCarbohydrates: 30g
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