This Pork Chop and Scalloped Potato Bake is the quintessential comfort food, perfect for a hearty family dinner or a cozy gathering with friends. It features tender, juicy bone-in pork chops nestled atop creamy, thinly sliced scalloped potatoes, all baked together in a rich, savory sauce until golden brown and bubbling. The dish offers a delightful interplay of textures and flavors: the robust, slightly caramelized exterior of the pork chops contrasts beautifully with their succulent interior, while the potatoes absorb the flavorful pan juices, becoming incredibly tender and infused with a comforting, cheesy (if you choose to add it) creaminess.
What sets this recipe apart is its ingenious all-in-one baking method. By cooking the pork chops directly on top of the potatoes, the natural juices and flavors from the meat drip down, enriching the potato layer below, creating a harmonious blend of tastes. This not only enhances the overall flavor profile but also simplifies cleanup, making it a fantastic option for busy weeknights when you still crave a homemade, satisfying meal. The preparation involves a few key steps: searing the pork chops to lock in their flavors and create a beautiful crust, preparing a simple yet flavorful cream sauce for the potatoes, and then layering everything in a baking dish before a long, slow bake that transforms humble ingredients into a culinary masterpiece. The aroma that fills your kitchen as this dish bakes is utterly irresistible, a promise of the deliciousness to come. Garnished with fresh parsley, it’s not just a meal; it’s an experience that brings warmth and satisfaction to the table. This dish is forgiving and versatile, allowing for slight adjustments to seasoning and herbs based on personal preference, ensuring it becomes a cherished family favorite.
Ingredients:
For the Pork Chops:
- 6 bone-in pork loin chops, about 1-inch thick (totaling approximately 2.5 – 3 pounds)
- 1 tablespoon olive oil or vegetable oil
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 1/2 teaspoon paprika (optional, for color and a hint of warmth)
For the Scalloped Potatoes:
- 4-5 large Russet or Yukon Gold potatoes, about 2.5 – 3 pounds total, peeled and thinly sliced (about 1/8-inch thick)
- 1 tablespoon unsalted butter
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 3 cups whole milk (or 2 cups milk and 1 cup half-and-half for extra richness)
- 1/4 cup all-purpose flour
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 1/4 teaspoon nutmeg (freshly grated is best)
- 1 cup shredded sharp cheddar cheese or Gruyere cheese (optional, but highly recommended for flavor and creaminess)
- 1/4 cup grated Parmesan cheese (optional, for topping)
For Garnish:
- 2 tablespoons fresh parsley, finely chopped
Instructions:
- Preheat Oven and Prepare Pork Chops: Preheat your oven to 375°F (190°C). Pat the pork chops dry thoroughly with paper towels. Season both sides of the pork chops with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and the paprika (if using).
- Sear Pork Chops: Heat the olive oil in a large oven-safe skillet or a heavy-bottomed pan over medium-high heat. Once hot, carefully place the seasoned pork chops in a single layer, being careful not to overcrowd the pan. Sear for 2-3 minutes per side, until a beautiful golden-brown crust forms. The goal here is not to cook them through, but to develop flavor and color. Remove the seared pork chops from the skillet and set aside on a plate. You can transfer any rendered fat or bits from the pan to the baking dish later for extra flavor.
- Prepare the Potatoes: While the pork chops are searing, prepare your potatoes. Peel the potatoes and slice them very thinly, about 1/8-inch thick. A mandoline slicer is ideal for achieving consistent thickness, which is crucial for even cooking. If you don’t have a mandoline, use a sharp knife and take your time. Place the sliced potatoes in a large bowl and set aside.
- Make the Cream Sauce: In the same skillet used for the pork chops (no need to clean it, the browned bits add flavor!), melt the unsalted butter over medium heat. Add the finely chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Sprinkle the flour over the onion and garlic mixture. Cook, stirring constantly, for 1-2 minutes to cook out the raw flour taste (this creates a roux). Gradually whisk in the whole milk (and half-and-half if using), whisking constantly to prevent lumps. Continue to whisk until the sauce thickens and comes to a simmer, about 5-7 minutes. Season the sauce with the remaining 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and the nutmeg. If using, stir in the shredded cheddar or Gruyere cheese until melted and smooth. Remove the sauce from the heat.
- Assemble the Bake: Lightly grease a 9×13-inch baking dish. Arrange about half of the thinly sliced potatoes in an even layer on the bottom of the prepared baking dish. Pour about half of the cream sauce evenly over the potatoes. If using, sprinkle a little more of the shredded cheese over this layer. Repeat with the remaining half of the potatoes, forming a second layer. Pour the remaining cream sauce over the second layer of potatoes, ensuring they are mostly covered. If you have extra shredded cheese, sprinkle it on top of this potato layer, and then sprinkle with the grated Parmesan cheese, if using.
- Add Pork Chops and Bake: Carefully arrange the seared pork chops on top of the potato layers, nesting them slightly into the sauce.
- Cover the baking dish tightly with aluminum foil. This helps to steam the potatoes and ensure they cook through without drying out.
- Bake for 45 minutes to 1 hour, or until the potatoes are tender when pierced with a fork. The exact time will depend on the thickness of your potatoes and pork chops.
- Uncover and Finish Baking: Remove the aluminum foil. Increase the oven temperature to 400°F (200°C) if you want a quicker browning, or leave at 375°F (190°C) for more gradual browning. Continue baking uncovered for another 20-30 minutes, or until the pork chops are cooked through (internal temperature of 145°F/63°C, followed by a 3-minute rest) and the top of the potatoes are golden brown and bubbly. If the pork chops are browning too quickly, you can loosely tent them with foil.
- Rest and Serve: Once baked, remove the dish from the oven and let it rest for 10-15 minutes before serving. This allows the juices in the pork chops to redistribute, making them more tender, and the sauce to set slightly. Garnish with fresh chopped parsley before serving.
- Serving Suggestion: This dish is a complete meal on its own, but it pairs wonderfully with a simple green salad with a vinaigrette dressing, or some steamed green beans or asparagus to add a fresh, vibrant contrast. Enjoy your delicious and comforting Pork Chop and Scalloped Potato Bake!